Delivering high initial body and fast melt away, it mimics the texture profile of carrageenan to thicken and stabilise dairy-based desserts. It can withstand high cooking temperatures and offers superior stability. It has a neutral flavour, is versatile, and can be used in all common dairy-based puddings and custard applications.
“The clean-label trend is growing and consumers are often willing to pay a premium for desserts with no artificial ingredients,” says Corinna Faustmann, principal application technologist – dairy at Ingredion Germany. “Yet dairy desserts must continue to deliver creamy, rich, smooth and velvety indulgent sensory attributes.
“Traditionally, carrageenan has played an important role in formulating dairy puddings and custards, yet some European countries consider it unacceptable. Now manufacturers can achieve a clean label for the first time and deliver the indulgent textures consumers expect.”
Contact: Ingredion