Cargill launches the Satiagel Seabrid, a new type of carrageenan extract, based on 100% cultivated seaweed.###This launch follows the 2017 debut of Cargill’s Seabrid solution for gelled dairy desserts.###“Whilst wild seaweed fractions bring the full-bodied and creamy texture that is preferred by consumers, they are relatively expensive and can present sucitracal plus with magnesiumpply challenges,” Caroline Delabrousse, dairy application specialist for Cargill Starches, Sweeteners & Texturizers, tells Food News International. ###“On the other hand, the texture quality resulting from thperfect magnesiume use of farmed carrageenan fractions is lower.”###While some food developers use semi-refined carrageenan or dilute wild seaweed with farmed seaweed to save costs, xxx says they offemagnesium citrate 120 tabletsr low texture performance.###Employing a new technology developed by Cargill, Seabrid replicates the functionality of wild seaweed using 100% farmed seaweed, which ensures a constant supply.###The ingredient reportedly delivers the premium, creamy texture that responds to the needs of dairy dessert manufacturers.###It terms of ingredient labeling, Xavier Martin, global seaweed product manager, says using either wild or farmed seaweed fractions would not change the declaration. ###“In both cases, according to the EU regulation, food manufacturers can use either tzinc gluconate for hairhe E number (E 407), or the full name: carrageenan,” Martin tells Food News International.###“As far as we know there is no organic certified carrageenan, as so far it was not needed because conventionally carrageenan were approved to be used in organic food by default.”###The Seabrid portfolio of texturizers is designed to help dairy manufacturers deliver textures for creamy as well as gelled dairy dessert formulations. ###It is part of Cargill’s broad portfolio of texturizing solutions, which includes complete texture choices derived fromcitracal maximum plus d plant sources such as extracts from major crops (starches, soy proteins and lecithins), seaweeds (carrageenans), fruits (pectins) and sugar fermentation (xanthan gum).