Natural Stabilizers & Fiber
Carrageenans are a family of linear sulfated polysaccharides that are extracted from red seaweeds. They...
Carrageenans are a family of linear sulfated polysaccharides that are extracted from red seaweeds. They are widely used in the food industry, for their gelling, thickening and stabilizing properties. Their main application is in dairy and meat products, due to their strong interactions with protein.
Gelatinous extracts of the Chondrus crispus (Irish Moss) seaweed have been used as food additives for hundreds of years. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications
There are three main commercial classes of Carrageenan:
- Kappa forms strong, rigid gels in the presence of potassium ions; it reacts with dairy proteins. It is sourced mainly from Kappaphycus alvarezii.
- Iota forms soft gels in the presence of calcium ions. It is produced mainly from Eucheuma denticulatum
- Lambda does not gel, and is used to thicken dairy products
Aquagel
- used for applications requiring gelling and water-holding capacities
- forms thermoreversible gels at sufficient concentration
- has a wide variety of texture
Aquavis
- used in applications requiring viscosity and stability
- standardized to constant viscosity in water in order to provide uniform performance
- improves the quality of the product by giving body to the system
Milkgel
- suited for stabilization of dairy desserts
- reacts with milk to form a very weak gel network
- improves texture and mouthfeel of the product even at minimal concentration
Milkvis
- designed to provide stability in milk and frozen desserts
- provides creaminess, homogeneity, and smoothness to the finished product
Natural Fiber
Citri-Fi® – is a unique all natural Citrus Fibre produced from Orange Pulp. It has many functional properties that can help the food manufacture to produce high quality food products.
Properties include
- High water binding and retention of water during cooking
- Reduction of fat content by partial fat and oil replacement in a number of products including Mayonnaise, Cakes, Pastries, Breads, Processed meat products, Sauces etc.
- Emulsification of oils and fats with water (Mayonnaise, Spreads, Sauces, Dressings etc..).
- Reduction of Fat pick up in fried products including Batters, Coatings and Donuts.
The manufacturer will see many benefits including
- Cleaner label declaration in comparison to the use of gums and starches in formulation of reduced fat and standard fat products.
- Reduced cooking times for baked products
- Enhanced shelf life on baked goods and reduced breakage on pastry shells.
- Increased yield and cost savings
It has a neutral taste and is non-allergenic. It has a fibre content of 70% and is declared as ‘Citrus Fibre’.