Dessert carrageenan

Because of its gelling ability, carrageenan is widely used as food thickeners and emulsion stabilizers in the food industry and is present in many dairy products including less expensive ice-cream and other dessert products providing a smooth, creamy texture. It is used as a stabilizer in foods, such as chocolate milk. 

The gelans which have the same kind of gelling properties as the carrageenans, compete with the carrageenans in Europe for a share of the market in puddings and other desserts. 

Wakal K. [GrOnau] Carrageenan gelling agents for desserts and filling creams. 

Verbeken, D. Thas, O. Dewettinck, K. Textural properties of gelled dairy desserts containing K-carrageenan and starch. Food Hydrocolloids 2004,18 (5), 817-823. 

Meet reversible gel formation in the presence of potassium ions Carrageenan Synthetic meat gels Instant desserts... 

Gelled desserts—Mixtures of carrageenan and carob (locust bean) gum may be used for clear fruit gels which do not melt or soften at room temperature. Also, the viscous solutions of the gums keep fruit ingredients suspended until gelling has occurred. 

Chem. Descrip. Guar gum, xanthan gum, and carrageenan Uses Stabilizer, thickener, flavor enhancer for dairy prods., cottage cheese dressings, premium ice cream, lowfat frozen desserts, frozen yogurt, nonfat frozen dessert, milk shake mix, egg nog binder and thickener for water Features Provides exc. flavor release... 

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