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Europe: Cargill releases seaweed for texturizing solutions

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Cargill releases the Satiagel ADG 0220 Seabrid using a type of carrageenan extract.

Derived wholly from cultivated seaweed via a new technology, Seabrid carrageenan offers a cost-efficient texturizing solution with a hybrid-like functionality.

This allows Satiagel ADG 0220 Seabrid to deliver outstanding firmness, creaminess and body to gelled dairy dessert formulation, such as flan, custard and crème caramel.