Widely used for gel formation. Also used at low level for thickener (such as variegated Syrup and Caramel Toppings), Aloe Gel Thickener. In Puddings used to prevent weeping (.2% to .5%). Synergistic with most Starches (in Bakery Applications -- use only 0.1% to 0.15%).
Description
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CategoryCarrageenan, Caramel
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Usage Level0.2% - 0.5% alone. 0.1% - 0.15% (with starch)
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Soluble180° F
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KosherKosher
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All Natural
