Pecgel (Carrageenan) for Dairy products

One of the key properties of carrageenan is its ability to interact with proteins in milk. Ability to interact with casein combined with its water gelling ability increases its potential functionalities manifold.


  • Increases yield
  • Improves texture
  • Provide creamy mouthfeel
  • Improved flavour release
  • Controls syneresis
  • Helps suspension of solids like cocoa

Used in: Chaas, Lassi, Paneer, Khoya, Yogurt, Cheese, Flavoured Milk based beverages

For detailed Specification and Requirements Please Contact us