Carrageenans are successfully used in a variety of dairy products in order to create a delicate, creamy texture, while providing the stability of the product. Application of carrageenans gives producers the possibility of creating new and competitive products of very high quality and stability.

Small doses of carrageeenans – the quantity depends on the type of product – especially used in combination with guar gum and xanthan give the following effects:

  • Interacts with milk proteins to stabilize the system
  • Combines with casein and thereby prevents the precipitation of this protein
  • Provides appropriate viscosity of solution
  • Protects the product from changes in texture in changing temperature for example during transport
  • Gives a sense of homogeneity and delicacy in consumption
  • Prevents secretion of additives such as cocoa, delicacies, etc.

Carrageenans are used in the dairy industry in the following groups of products:

  • Yogurt, kefir, cream, dairy desserts
  • Flavoured milk
  • Cottage cheese, flavoured homogeneous cheese


Address: No.26 Road HongWu, Baixia District Nanjing China
tel: +86 25 85282067
fax: +86 25 84702067
e-mail: office@carrageenans.com