Cargill launches the Satiagel Seabrid, a new type of carrageenan extract, based on 100% cultivated seaweed.
This launch follows the 2017 debut of Cargill’s Seabrid solution for gelled dairy desserts.
“Whilst wild seaweed fractions bring the full-bodied and creamy texture that is preferred by consumers, they are relatively expensive and can present supply challenges,” Caroline Delabrousse, dairy application specialist for Cargill Starches, Sweeteners & Texturizers, tells Food News International.
“On the other hand, the texture quality resulting from the use of farmed carrageenan fractions is lower.”
While some food developers use semi-refined carrageenan or dilute wild seaweed with farmed seaweed to save costs, xxx says they offer low texture performance.
Employing a new technology developed by Cargill, Seabrid replicates the functionality of wild seaweed using 100% farmed seaweed, which ensures a constant supply.
The ingredient reportedly delivers the premium, creamy texture that responds to the needs of dairy dessert manufacturers.
It terms of ingredient labeling, Xavier Martin, global seaweed product manager, says using either wild or farmed seaweed fractions would not change the declaration.
“In both cases, according to the EU regulation, food manufacturers can use either the E number (E 407), or the full name: carrageenan,” Martin tells Food News International.
“As far as we know there is no organic certified carrageenan, as so far it was not needed because conventionally carrageenan were approved to be used in organic food by default.”
The Seabrid portfolio of texturizers is designed to help dairy manufacturers deliver textures for creamy as well as gelled dairy dessert formulations.
It is part of Cargill’s broad portfolio of texturizing solutions, which includes complete texture choices derived from plant sources such as extracts from major crops (starches, soy proteins and lecithins), seaweeds (carrageenans), fruits (pectins) and sugar fermentation (xanthan gum).