Carrageenan for confectionery production is an ingredient that can improve both fruit and berry and creamy candies of any price category. Carrageenan will help to create a unique structure of chewing marmalade, jelly candies, milk candies of the iris / toffee type, fillings for caramel and candies.

Advantages of using carrageenan:

• allows you to make candies with a taste from neutral to slightly sour
• forms the necessary structure in a short period of time
• is also effective in combination with other hydrocolloids (pectin, agar, starch, gums)
• has lower dosages for creating a chewy structure (compared to other hydrocolloids)
• enhances the "creaminess" of the taste of milk candies, which allows you to save milk raw materials and fats
• if necessary, creates a short structure
• milk candies of the type toffee/toffee