Carrageenan (E407) is a natural hydrocolloid extracted from red seaweed and a key texturizer for dairy, plant-based and meat applications. Kappa carrageenan forms firm gels, iota carrageenan forms soft, elastic gels, and lambda carrageenan thickens without gelling. Its strong reactivity with milk proteins makes it the ingredient of choice for chocolate milk, flans, desserts and cream products, where very low dosages are sufficient to suspend cocoa particles or create creamy texture. It is also used in plant-based drinks, vegan cheese alternatives and processed meat. Roeper supplies carrageenan for food applications with full documentation and support in selecting the right type. Visit us at stand 30C32 to discuss your requirements.
