Innovation in dairy products is looking to target more mature flavor and texture preferences. The flavored milk category, for example, has long suffered from an image of being sugar laden and overly processed.
Texture is one of the main concerns of manufacturers due to the impact it has on consumer´s preference. Carrageenan is one of the preferred ingredients for being a natural option extracted from seaweed specially KII carrageenan. It has the ability to interact with milk proteins offering unique sensory attributes not possible to reach by any other carrageenan or hydrocolloid ingredient
The privileged location of Gelymar in the south of Chile enables Gelymar to have access to the biggest source of cold-water seaweed, which is recognized of being the best raw material for Kappa II carrageenan production. Gelymar is the only one to produce carrageenan from fresh seaweed offering products with highest functionality
Gelymar has developed Carra™Lact product range, fully integrated texture solutions specially designed to meet the functional requirements of the various dairy applications. At the same time Carra™Lact solutions will allow you to differentiate your new development by imparting a fresh, smooth and rich mouthfeel that will delight consumer’s palate.
If you want to make a difference in texture, don’t waste any more time and get the benefits of Gelymar´s unique KII carrageenan.
Find out more about Gelymar and its product range at our website www.gelymar.com.