Compound Carrageenan For Baking

According to the difference in molecular structure, carrageenan is mainly divided into K-type, 1-type and in-type, and the application characteristics of each type in food are different. We can customize high-quality compound carrageenan according to the desired taste, texture or other requirements. Compound carrageenan is a food additive formulated by blending different types of carrageenan (such as K-type, 1-type, and in-type carrageenan) with other polysaccharides (such as locainan gum). 

Advantages:

• Enhance water-holding capacity:

  The compound carrageenan absorbs and locks in moisture, preventing water evaporation during baking and keeping the product moist and soft.
  
  

• Improve texture and ductility:

  The compound carrageenan works in synergy with gluten protein to enhance the extensibility of the dough and prevent cracking. The compound carrageenan inhibits starch aging, delays the hardening of bread and extends the shelf life.

  
  

• Stabilize the foam and emulsification system:

  Compound carrageenan stabilizes the foam structure of egg liquid in carbonated products (such as sponge cakes), making the finished product more fluffy. Prevent the separation of grease and enhance the smoothness of the cream filling.