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Specialty carrageenan and gum systems can deliver a soft, flexible caramel texture

 

Resources

Products

  • Product
    Usage Level
    Features
  • Ticaloid® 750
    0.05-0.25% of the finished beverage
    Enhances textural attributes while improving the suspension of cocoa
  • Ticagel® 822
    0.10-0.50%
    Alters flow properties in chocolate and caramel sauces
  • Ticagel® 795 Powder
    0.10-0.50%
    Delivers a softer set to improve elasticity while stabilizing cold flow
  • Ticaloid® 710 H-96 Powder
    0.10-0.25%
    Allows for a firmer set to control cold flow
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