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| MIXING WITH LOW pH SYSTEMS | Carrageenan is easier to dissolve in low pH systems, i.e. weak acids, such as ready-to-eat (RTE) dessert gels. Caution must be taken to ensure that the system is not exposed to pH less than 3-4 for extended periods of time. |
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| MIXING WITH CATIONS | Carrageenan is easier to dissolve in systems that contain salts, such as sodium chloride or potassium chloride. Salts should be dissolved first, and then carrageenan should be added as the last ingredient. |
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| MIXING WITH OTHER DRY INGREDIENTS | For ease of dispersion, carrageenan can also be mixed with other dry ingredients such as sugars and spices. For best results and optimum dispersion carrageenan should be slowly added to the vortex of liquids with medium to high mixing. |
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REVISED 2/23/05
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