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Benefits of Carrageenan in Set, Stirred & Drinkable Yoghurt

Carrageenan, a natural hydrocolloid extracted from red seaweed, brings stability and functionality to modern yoghurt applications. With its plant-based origin and excellent gelling and stabilizing properties, it helps create products that are smooth, creamy and reliable for both consumers and manufacturers.
In set yoghurt, carrageenan provides a soft yet firm gel with a creamy texture. It prevents whey separation, binds water effectively and enhances mouthfeel and flavour release. It helps maintain consistency, freshness, and consumer appeal.
For stirred yoghurt, carrageenan ensures a smooth and creamy consistency even after mixing. It prevents separation, maintains body and thickness and delivers superior texture and taste. It ensures stirred yoghurt retains its smooth texture and reliable quality throughout storage. With its low gelling temperature, carrageenan also enables the safe addition of live cultures, ensuring product quality and freshness.
In drinkable yoghurt, carrageenan improves stability and prevents sedimentation, ensuring a uniform texture from the first sip to the last. It provides a smooth and creamy mouthfeel, keeping the product consistent and refreshing.
Carrageenan makes set yoghurt creamy and firm, stirred yoghurt smooth and stable and drinkable yoghurt consistent and refreshing. By combining natural origin with technical performance, it offers a versatile and consumer-friendly solution — from Marine Hydrocolloids.