Cargill says that dairy manufacturers can now achieve premium texture with a reliable supply of sustainably sourced ingredients for their gelled dairy desserts with Satiagel ADG 0220 Seabrid.

Cargill says that dairy manufacturers can now achieve premium texture with a reliable supply of sustainably sourced ingredients for their gelled dairy desserts.

The latest addition to Cargill’s Satiagel range - Satiagel ADG 0220 Seabrid - is based on Seabrid, which the company says is a new and innovative type of carrageenan extract. Derived from 100% cultivated seaweed via a new technology, Seabrid carrageenan is claimed to offer a cost-efficient texturizing solution with a hybrid-like functionality. This, says Cargill, allows Satiagel ADG 0220 Seabrid to deliver outstanding firmness, creaminess and body to any gelled dairy dessert formulation, such as flan, custard and crème caramel.

According to the company, Satiagel ADG 0220 Seabrid carrageenan provides an innovative solution with a reliable supply of sustainably sourced ingredients, in line with Cargill’s sustainability approach. Through unique technological capabilities, Cargill says it is able to use 100% cultivated seaweed, as opposed to wild seaweed, enabling premium texture at an attractive price.

“Cargill’s team of experts are continuously developing innovative ideas to stimulate the market for carrageenans. Being an industry leader in dairy applications, we work closely alongside our customers throughout the complete product development process,” said Xavier Martin, global seaweed product manager for Cargill Starches, Sweeteners & Texturizers. “With consumers demanding premium quality at affordable prices in dairy desserts, we saw an opportunity for Cargill to revitalize this important market segment.”

“Texture is receiving more attention lately, since it is such a strong deciding factor in consumer taste preferences,” said Anne-Laure Rouger, dairy application specialist for Cargill Starches, Sweeteners & Texturizers. “Industry forecasts indicate the demand for chilled and shelf-stable desserts will continue to grow in Europe, with the Middle East and Africa being the fastest growing region (Euromonitor, 2017). In line with current trends, we see consumers seeking firmer, more palatable products with a creamy texture. It is however challenging to deliver such a unique texture combination, while providing great body and mouthfeel. Employing a new technology, we can replicate the functionality of wild seaweed using cultivated seaweed, offering food developers a reliable solution to achieve an appealing creamy texture.”

Cargill claims that Satiagel ADG 0220 Seabrid carrageenan is the first Seabrid-based product available on the market. While, in this context, the company says that Seabrid helps customers develop delightful creamy textures for their gelled dairy desserts formulations, such as flan, custard and crème caramel, its unique functionality also presents diverse opportunities across a range of applications.

Satiagel ADG 0220 Seabrid carrageenan is the latest addition to the recently streamlined Satiagel ADG range. The range supports a wide array of textures, from exceptionally soft to firm and from extra creamy to brittle, in line with Cargill’s portfolio of texturizing solutions, which offers a complete texture choice for customers.