Its main function is to impart stability through its binding and emulsifying
properties. Karaya has been used as a stabiliser in whipped cream and
in imitation whipped cream. Also used to stabilise meringue powders
through its binding properties, and enables a greater volume of meringue
to be produced from a fixed amount of protein. In combination with Carrageenan,
Karaya increases the shelf life of bread and other bakery goods and
improves the tolerance of dough to overmixing. In meat processing, Karaya
has been used as an emulsifier and binder. It functions by absorbing
the water residue from the ice used in manufacturing processed meats,
and by emulsifying the protein, fat and moisture to give a cohesive
smooth appearance to the finished product.
in cereal and potato-based snacks, cheese spreads, bakery products,
nut coatings, fillings, toppings and coatings for bakery products, desserts,
emulsified sauces, egg-based liqueurs, dietary food supplements, dairy
products and chewing gum. Also used as a denture adhesive, and laxative
May cause dermatitis, asthma, rhinitis and urticaria.