PULPY JUICES
In pulpy juices (like orange juice with pulp, mango nectar, or fruit drink blends), carrageenan serves as a stabilizer, suspending agent, and texture enhancer. Here’s how it works:
1. Suspends Pulp & Solids

• Prevents pulp from settling at the bottom by creating a weak gel network that holds particles uniformly.
• Ensures consistent texture (no separation) throughout shelf life.

2. Improves Mouthfeel

• Adds a slightly creamy, smooth texture without altering flavor.
• Enhances the perception of "natural richness" in juice.

3. Stabilizes Emulsions (In Creamy or Coconut-Blended Juices)

• Binds water and oil phases in creamy fruit drinks.

• Prevents oil ring formation or pulp clumping.

4. Acid Stability

• Works well in low-pH (acidic) juices (e.g., citrus, berry) without breaking down.

Note: Specific spec can be customized according to your detailed requirements.