Читать книгу Polysaccharides - Группа авторов - Страница 74

Carrageenan is used as a gelling agent, due to its excellent heat transfer characteristics. It is used in flan, egg custard, and milk gels. Its thixotropic properties makes it possible to use different layers in the same product; it allows the production of sophisticated food items at a high speed, with smooth and creamy textures [131].