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7. Specific applications
7.1 Dairy products
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Dairy desserts
This category is represented by products such as custards, cream desserts, panna cotta, pudding, liégeois... By mixing all types of carrageenan (kappa, iota and lambda), you can obtain the desired textures (from firm and brittle, to viscous and creamy), as well as shiny, smooth and creamy products. Dosage (from 0.2% to 0.4%) and packaging temperature are also levers that can influence final texture.
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Neutral milk drinks
The use of carrageenan in chocolate, flavored and fortified (e.g. calcium-enriched) milk stabilizes suspended solids, improving appearance and body in the mouth. In reconstituted milks, carrageenan stabilizes...
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Specific applications
Safety and legislation
Bibliography
Legislation
Commission Directive 2004/45/EC of April 16, 2004 amending Directive 96/77/EC laying down specific purity criteria on food additives other than colors and sweeteners.
Decree of September 30, 2004 amending the decree of October 2, 1997 on additives that may be used in the manufacture of foodstuffs intended for human consumption.
Main producers (non-exhaustive list)
Gelymar:
http://www.gelymar.com/carrageenans/
Ceamsa :
https://www.ceamsa.com/industries/#block-prods
CP Kelco :
Economic data
Carrageenan represents the largest share of the algae-derived hydrocolloid market (the others are agar and alginate), with a 2017 value estimated at USD 650 million and production reaching 70,000 tonnes per year. The global market is growing at an average annual CAGR of 3.6%. This growth reflects the global trend of increased demand for processed foods and ready-made meals. This trend is also a response to global population...
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