Cooked flans or custards, Cold prepared custards, Pudding & Pie Fillings, Dry mix cooked with milk
A few words about Carrageenan
As the trend for natural ingredients grow, more and more manufacturers in the food and non-food industries are now using Carrageenan as a natural thickening and gelling agent.
Carrageenan, a natural hydrocolloid, is a powder extracted from various species of red algae that are farmed and processed. There are three fractions of carrageenan: kappa, iota, and lambda. Kappa carrageenan is used when a firm, rigid gel is desired. Iota carrageenan forms elastic and water retentive gels. Lambda carrageenan, on the other hand, has no gelling properties, but can produce the highest water viscosities among all the other carrageenan fractions.
Mr. Vicente-Andres Zaragoza
49 Boulevard d’Italie