Carrageenan has emerged as a crucial ingredient for creating perfect cheesecake formulations in the ever-evolving food innovation landscape. Known for its outstanding thickening and stabilizing properties, carrageenan improves the texture and consistency of cheesecakes, resulting in a smooth, velvety mouthfeel that enhances the overall product. When used in cheesecake recipes, carrageenan strikes the ideal balance between stability and indulgence, creating a rich and creamy texture that prevents separation and maintains its optimal consistency throughout the product’s shelf life. This natural ingredient effectively supports traditional and innovative cheesecake applications, whether for no-bake or baked varieties, ensuring a premium experience with every bite. 

For manufacturers aiming to meet the demand for high-quality, reliable dessert products, carrageenan offers a straightforward yet effective solution. Its ability to enhance texture, flavor release, and stability makes it essential for crafting cheesecakes that consistently satisfy consumers.

The global markets for carrageenan and cheese are poised for significant growth, driven by shifting consumer preferences and the rising demand for sustainable, processed foods. According to Infinium Global Research, the carrageenan market, valued at USD 865.4 million in 2018, is projected to reach USD 1.48 billion by 2024, growing at a CAGR of 7.49%. This growth is largely attributed to carrageenan’s essential role in food processing, particularly in dairy applications such as cheese, where it serves as a key gelling, stabilizing, and thickening agent.

At the same time, the global cheese market is also expanding, with an expected value of USD 402.81 billion by 2028 and a CAGR of 7.9%. The surge in demand for plant-based and vegan cheese options, alongside an increasing preference for aged and artisan varieties, highlights the shift toward healthier, more sustainable food choices. In this evolving landscape, carrageenan continues to be a crucial ingredient, enhancing the texture and stability of both traditional and plant-based cheese products, and meeting the need for high-quality, reliable solutions in a competitive market.

The intertwined growth of the carrageenan and cheesecake markets highlights their complementary roles in the modern food industry. As consumer tastes evolve toward more diverse and sustainable dessert offerings, carrageenan’s ability to provide superior texture, creaminess, and stability becomes increasingly crucial. The rise of plant-based cheese products and artisanal varieties further amplifies the need for carrageenan, creating a dynamic relationship where advances in one sector drive demand in the other. This ongoing trend underscores the importance of carrageenan in delivering innovative, high-quality cheese products that meet consumer expectations for both taste and sustainability.

For this Cheesecake recipe, we recommend using RICOGEL 86445. Its inclusion improves cheesecake formulations’ texture and structural integrity, ensuring a premium product with consistent quality. Its excellent protein reactivity stabilizes emulsions and binds milk proteins, enhancing the texture and mouthfeel. Acting as both a stabilizer and texturizer, it helps maintain the ideal consistency and long-term stability, delivering a smooth, creamy finish to every cheesecake.

Points to consider: 

• The dosage recommendation is 0.50% – 1.0% of the total weight.
• Ricogel 86445 is a Non-GMO (Genetically Modified Organisms).
• Ricogel 86445 provides excellent protein reactivity
• Ricogel 86445 Serves as a stabilizer and texturizer for dairy products.