Cargill Corporate   |  Europe, Middle East, Africa  Change Region

Cargill collaborates with farmers, food makers and industrial customers to bring new ideas to the table.

 

Applications

Carrageenans are used as thermoreversible gelling, thickening and stabilizing agents in a wide variety of applications, mainly in the food industry. Their specific interactions with proteins and their synergetic effects with other hydrocolloids such as locust bean gum and konjac gum makes them very suitable for use in:

Applications
Dairy Powder products
  • Stabilization of chocolate drinks and creams
  • Homemade flans
  • Dairy desserts, like gelled milks, flans, multi-layered desserts, mousses
  • Dessert, custard and bakery creams
  • Cheese specialties

 
Fruit Non-food applications
  • Fruit preparations for yogurt
  • Toothpaste and cosmetics
  • Water jellies, glazes
  • Air fresheners
Meat Pharmaceuticals & neutraceuticals
  • Brine injections (hams, poultry)
  • Excipients
  •  Fat reduction (hamburgers)
  • Soft gels
  • Canned foods: in combination with locust bean gum for human and pet food
  
Ice cream  
  • In combination with guar gum, locust bean gum and alginates
  

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.