After adding Algoby-carrageenan into cocoa milk, κ- casein and carrageenan produces a fine colloidal structure to maintain the suspension of cocoa powder, prevent its precipitation, and make the drink more full taste. Condensed milk stabilizes milk fat by adding low concentration Algoby-carrageenan, while simulating the taste and appearance of whole milk. Algoby-carrageenan can also be used to stabilize fruit-flavored yogurt, make it smooth and increase its texture.The role of Algoby-carrageenan in yogurt is that it can form a network through the interaction with milk ingredients, bind water and increase the viscosity of yogurt.

Function

• Thickening

• Stabilization

• Shaping

• Suspension

• Gelling  

1% dosage in water                         0.5% dosage in milk

Recommended dosage：0.1%-1%