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

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