Carrageenan-Ice Cream
Product description
By using
Carrageenan with other gums for ice cream, it will improve rate of expansion,
extend the time of melt, and stabilize the protein from carrageenan. During the
cooling, carrageenan could control formation of ice crystals. Preventing whey
isolates and also improving the texture and production rate.
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Specifications
Categories | Emulsifiers / Lecithins |
---|---|
Sales markets | Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America |
Supplied from | China; Indonesia |
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Carrageenan-Ice Cream