Meat & Poultry Industry
- To bind water to form a gel to avoid protein disruption
- To stabililize water/fat emulsion during preparation, cooking and storage
Beer/Wine/Vinegar
o To accelerate and improve clarity
Chocolate Milk Drink
o To accelerate and improve viscosity
Ice Cream and Yogurt
- To prevent ice crystals formation
- To enhance taste
Flans/Dessert Gel
- To enhance flavor release and taste
Sauces and Dressing
- To thicken and improve viscosity
Biotechnological
- Enzyme immobilization
Coating
- Edible coating
Toothpaste
- Stabilizes toothpaste preparations by a combination of viscosity, continuous phase gel formation
and specific interactions with the abrasive
Industrial Suspension and Slurries
- Act as a dispersant for calcium-based pigments(iota)
- An ideal dispersant and stabilizing polymer for a wide range of solid in water dispersion
Paper Industry
- An excellent film formers and will reinforce cellulose fibers to give added wet and tear strength and to control ink bleed
Hand Lotions and Shampoos
- Carrageenan interacts with human carotene to give soft skin & silky hair
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