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Yogurt, carrageenan

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... [Pg.1414]

Uses Stabilizer, thickener, emulsifier, suspending agent, water-binder in foods, ice cream, ice millq cream cheese, fruit preps, for yogurt, pie fillings, sauces Features Freeze-thaw stable requires heat to develop full vise. synergistic with xanthan and carrageenan... [Pg.1631]

See other pages where Yogurt, carrageenan is mentioned: [Pg.270]    [Pg.270]    [Pg.299]    [Pg.60]    [Pg.87]    [Pg.101]    [Pg.441]    [Pg.108]    [Pg.108]    [Pg.269]    [Pg.209]    [Pg.228]    [Pg.271]    [Pg.412]    [Pg.146]   
See also in sourсe #XX -- [ Pg.146 ]



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