Carrageenan for Bakery

This carrageenan product range works for bakery application to improve the texture of the product through its reaction with flour and protein.

Key functionalities:

• Increase volume yield

• Improve texture and moisture especially for gluten-free product

• Smoother texture (smaller pores) and less crumble

• Maintain crispiness for cookies or dried product

• Stability and moisture control for frozen product, maintain consistency during freeze-thaw cycles

• For wet batters: reduce sedimentation and provides uniform coating, reduce oil absorption and browning during heating process