Uses of Carrageenan explained
When it comes to food preservatives or additives, you are quite concerned as these elements in various food stuffs that we eat matters a lot to our health. One of the most trusted food additives is Carrageenan and they are found in many food products that you use. They comprise of a lot of emulsifying properties varying from brittle gel to soft lime. The amount or the percentage of Carrageenan is as less as 4%. They interact well with milk proteins as thus used in a variety of dairy products in low concentrations to avoid milk separation milk constituents.
You will find a major use of this additive in chocolate milk, which is part of a daily drink in the USA and now gaining popular all over the world. The additive works well to keep chocolate at rest. So the chances are that you may have eaten seaweed product or carrageenan in one or more product.
This popular food additive is also used in different types of processed food for thickening, stabilization and gelation. The food industry has uses it successfully in the USA for the past many decades. With the increase in consumer demand it is used to bring in catchy food textures, improvement in food processing, jellies, cheeses, milk, custards, protein drinks, confections etc.,
It is a food additive that is widely used and is approved too. Coming back to the uses, it is used in poultry, processed meat and seafood. It is water binding and yields more product, enhanced texture, seafood/meat analog binding.
Dairy products (frozen desserts, chocolate milk, flans, UHT milks, puddings, cheese analogs, low fat cheese etc.) it provides milk stability, cocoa suspension, emulsion stability and milk gelling.
Cold Milk Powders (nutritional beverages, diet powder (mixes) provides mouth feel and also suspends solids. In toothpaste it provides structure and is immune to enzymatic breakdown.