Seaweed extract can add body to dairy desserts

Dairy desserts are claimed to be firmer and more creamy

The dairy market has been boosted by a new texturising ingredient made from sustainably sourced seaweed.

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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