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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Category
Carrageenan, Puddings, Caramel Toppings
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Usage Level
0.2% - 0.5% alone. 0.1% - 0.15% (with starch)
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0.10-0.25%
Allows for a firmer set to control cold flow
Confections, Caramel