Muffins, cake donuts, pancakes and flour & corn tortillas are just some of the numerous bakery applications for carrageenans. They help our customers reduce sugar, replace trans-fatty acids and reduce formulated fat or fat uptake in fried products.
In terms of stabilization, carrageenans uphold air-cell stability, impart bake and shelf stability and maintain freeze-thaw stability. For example, they strengthen the structure of a muffin. They control flow property and reduce syneresis, resulting in donuts that stay moist. In the area of tastes and textures, they achieve excellent flavour release, clean flavour profiles, desirable textures (such as a more pliable tortilla) and greater texture variety.
Carrageenans can shorten processing time, improve yield and extend the shelf-life of bakery products. They even enhance low quality flour functionality.
View some of our technologies for Bakery: