ALFRED L. WOLFF Hydrocolloid Carrageenan

Carrageenans are generally used as jelling agents in aqueous and proteinic systems. Due to their outstanding properties in contact with milk proteins, they act as stabilisers and jelling agents in dairy products such as ice-creams, milk-based desserts, milk-cocoa drinks, salad dressings and creamy sauces. The same properties are also widely used for the stabilisation of fish and meat products as well as pet-food. In cosmetic creams and body lotions, carrageenans are used to thicken, stabilise, smoothen and homogenize the texture and consistency of the skincare products.

Contact Hydrocolloid Worldwide Sales (except EU): Alfred L. Wolff GmbH Tel.+49 40 37676-0 E-mail info@alwolff.de