Seaweed extract can add body to dairy desserts

Satiagel ADG 0220 Seabrid is a “hybrid-like”​ carrageenan extract that adds “outstanding firmness, creaminess and body”​ to any gelled dairy dessert formulation, such as flan, custard and crème caramel, according to its maker Cargill.

In line with its sustainability approach, Cargill uses 100% cultivated seaweed – enabling it to offer the product at what it claimed was an attractive price.

‘Continuously developing innovative ideas’​

“Our team of experts are continuously developing innovative ideas to stimulate the market for carrageenans,”​ said Xavier Martin, global seaweed product manager for Cargill Starches, Sweeteners & Texturisers (SST).

“With consumers demanding quality at affordable prices in dairy desserts, we saw an opportunity to revitalise this important market segment.”​

Texture had become a strong deciding factor in consumer taste preferences, added Anne-Laure Rouger, dairy application specialist for Cargill SST. “We see consumers seeking firmer, more palatable products with a creamy texture,”​ she said.

‘Replicate the functionality of wild seaweed’​

“With new technology, we can replicate the functionality of wild seaweed, offering food developers a reliable way to achieve an appealing texture.”​

Satiagel ADG 0220 Seabrid carrageenan is the latest addition to the recently streamlined Satiagel ADG range, which encompassed a variety of textures.

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