WELDING FOOD – expertise for the food industry
Dairy products such as cream, fillings for baked goods and meat applications – many foods contain the polysaccharide carrageenan.
The thickening agent is obtained from red algae. The plants used for this purpose are partly warm-water and partly cold-water algae. The carrageenan obtained is water-soluble and can form gels of varying firmness.
Depending on the algae used - kappa, iota or lambda - the product has specific dissolving and gelling properties.
Different types are often combined with each other in order to fulfil a specific functionality in the end product. WELDING also supplies a large number of different variants of carrageenans, each of which is adapted to specific recipes.
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