Low Carbs
Carrageenan and Alginates:
These “gums from the sea” are two families of natural gelling
and stabilizing (low-caloric) hydrocolloids that are well
suited to making sugarless milk dessert and water gels required
by diabetic and dietetic consumers. The many types of carrageenan
available permit a wide variety of textures to assist low
carb applications and alginates permit the development of
heat stable low carbohydrate bakery fillings and fruit preps
in conjunction with other low carb ingredients cited above.
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