SAIGEL 16: Carrageenan Based Blends For Dairy Products

SAIGEL 16 is a specifically curated range of Thickeners & Texturisers that help enhance your end dairy products like milkshakes, yogurts and custards amongst many more, by enhancing texture, mouthfeel, stability amongst many other things.SAIGEL Carrageenan interacts with dairy proteins to form a cohesive gel or stabilizing network. This prevents phase separation, supports emulsions, and improves product body and viscosity. Whether applied in cold-fill dairy beverages or retorted processed cheese, Saigel activates quickly and integrates seamlessly into your existing processing lines.SAIGEL 16 range helps with- Suspension of cocoa in chocolate milk to prevent sedimentation.
- Stabilizes plant-based milks like soy, almond, and oat to prevent separation.
- Improve creaminess and body in dairy beverages.
- Prevent ice crystal formation in ice cream and frozen desserts.
- Enhances texture and gel strength in puddings and custards.
- Prevents whey separation (syneresis) in yogurt and drinkable yogurt.
- Improves sliceability and melt control in processed cheese.
- Acts as a thickener in coffee creamers and flavored milk.
Along with this we offer tailored solutions for your dairy applications as well