A new brochure from Cargill Texturizing Solutions discusses the benefits of carrageenans’ gelling, thickening and stabilizing properties. Marketed under the brand names Satiagel™, Satiagum™ and Aubygel™, specific interactions with proteins and synergistic effects with other hydrocolloids make carrageenans suitable for a wide variety of applications including ice cream, chocolate milk, meat emulsions and dairy desserts.
Cargill Texturizing Solutions is one of the world’s leading suppliers of texturizers and emulsifiers to the global food and beverage industry.
Visit www.cargilltexturizing.com for more information.
