Enhance your milk and dairy products with GENULACTA® Carrageenan, a nature-based stabiliser ensuring uniform suspension in milk applications.
This sought-after stabiliser offers uniform suspension of cocoa particles in chocolate milk and prevents separation of cream or whey. Process tolerant, GENULACTA® Carrageenan provides outstanding flavour release and can be used to create a range of textures.
GENULACTA® Carrageenan is a nature-based, vegetarian gelling agent derived from red seaweed and specially formulated for milk and neutral pH protein applications.
GENULACTA® Carrageenan’s soft gelling brings a rich and creamy eating quality to hot or cold-filled acidified dairy desserts.
GENULACTA® Carrageenan acts as a stabiliser and thickener to prevent separation, especially in lower fat varieties, where it can be quite noticeable otherwise. It helps to maintain the creamy appearance and mouthfeel that consumers desire.
The thickening and stabilising qualities of GENULACTA® Carrageenan ensure a smooth, spreadable texture over shelf life and help prevent separation of ingredients.
In flavoured milks, GENULACTA® Carrageenan offers uniform suspension of cocoa particles and nutrients while preventing separation of cream or whey.
GENULACTA® Carrageenan can help prevent ice crystal growth in ice cream stabiliser systems.
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Read more Explore the trends and insights hubNature-based GENULACTA® Carrageenan can help ensure your milk-based application has the suspension, stability, creamy texture and flavour release you need.