GRINDSTED® Carrageenan

Carrageenan is a natural hydrocolloid found in red seaweeds. Carrageenan provides structure, gelation and viscosity for a variety of food applications.

Nutrition & Biosciences has through intensive research decoded the molecular structure of even the most complex carrageenan types and has via this knowledge designed unique products tailored to provide the best possible performance and thus the highest value in the targeted applications.

Key benefits

Value added
Robust stabilizer
Process flexibility
Unique performance in dairy systems
Broad solution provider

Product	Benefit	Application
GRINDSTED® Carrageenan CL 110	Prevent whey separation Retards ice crystal formation	Ice cream and frozen products
GRINDSTED® Carrageenan CL 220	Provides body and mouthfeel Prevents sedimentation of cocoa particles during storage Prevents fat separation	Milk-based beverages
GRINDSTED® Carrageenan CL 3xx H	Demouldable creamy desserts Shiny appearance Good flavor-release	Ready-to-eat dairy desserts – hot-filled
GRINDSTED® Carrageenan CL 3xx C	Spoonable creamy desserts Shiny appearance Good flavor-release	Ready-to-eat dairy desserts – cold-filled
GRINDSTED® Carrageenan CL FLX	Texture independent of filling temperature Demouldable desserts a possibility even with cold filling Very shiny appearance	Ready-to-eat dairy desserts – hot and cold-filled
GRINDSTED® Carrageenan CP	From demouldable to very creamy textures From luxury cook-up desserts to quickly prepared cold instant desserts	Powdered dairy desserts – cook-up and cold instant
GRINDSTED® Carrageenan CW	Good flavor-release Excellent syneresis control	Water jellies
GRINDSTED® Carrageenan CW 5xx FLX	Broad texture-range Demouldable jellies even when cold filling Multi-layer or inclusions possible with cold filling	Water jellies - hot and cold-filled
GRINDSTED® Carrageenan CY	Excellent dissolving and yield properties Pleasant mouthfeel and flavor-release Smooth and shiny	Fruit preps for yogurt
GRINDSTED® Carrageenan CS	Cold flow stability in caramel systems A big variety of textures in fruity jellies Good flavor release	Confectionery – fruit jellies – all kinds of textures
GRINDSTED® Carrageenan CH xxx FLX	Improved processing properties Improved firmness and sliceability Prevents stickiness and brittleness Provides a smooth texture with good form stability for spreadable products	Processed cheese Block-cheese for slicing or grating Spreadable processed cheese

Application areas

Beverages

When you open the door to Nutrition & Biosciences for your beverage needs, you gain access to unmatched application expertise, science-driven solutions, the full DuPont™ Danisco® range of ingredients, and extensive market knowledge and deep consumer insights that drive competitive advantage.

Confectionery

DuPont™ Danisco® provide all around support for confectioners in developing confectionery such as chocolate, bars, gums, jellies and fillings with new textures, longer shelf life and processing advantages.

Dairy

Take a deeper look inside Nutrition & Biosciences for your cheese, yogurt and other dairy needs. See how our market insights, research, and experience can open up your potential to satisfy nutrition-conscious consumers while keeping your costs down.

Frozen Desserts

For more than half a century, we have solved the challenges of the frozen desserts industry, including today’s demands for low/no sugar and fat formulations.

Fruit Applications

Our broad assortment of stabilizers helps you create the preferred texture, great flavor release and high stability in your fruit applications, whether those include high- or low-sugar fruit spreads (jams), bakery fillings, yogurt fruit preparations or fruit sauces.

Meat, Poultry & Seafood

With proactive science-based innovation, broad market expertise and over 50 years of collaborative applications in meat, poultry and seafood, Nutrition & Biosciences stands out as your go-to solutions provider.

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