What is the usage and dosage of carrageenan in ice cream?
Published Time:
2025-03-03
The usage and dosage of carrageenan in ice cream usually ranges from 0.1% to 0.6%, depending on specific food production needs and personal taste adjustments.
The typical usage of carrageenan in ice cream ranges from 0.1% to 0.6%, with the specific amount depending on the needs of the food production and personal taste adjustments.
The main function of carrageenan in ice cream is as a stabilizer, helping to improve the stability of the ice cream under temperature fluctuations, maintain its shape, and increase its thickness.
The mechanism of action of carrageenan in ice cream
Carrageenan is a high-molecular-weight, hydrophilic polysaccharide that can form gels at low temperatures, thereby increasing the viscosity and stability of ice cream. Carrageenan dissolves into a liquid state above 90℃, while below 90℃ it undergoes gelation, becoming a viscous semi-solid, and gradually solidifies as the temperature decreases, eventually forming a solid. This unique property makes carrageenan an ideal stabilizer for frozen foods such as ice cream.
Physicochemical properties of carrageenan and its application effects in ice cream
Carrageenan swells in cold water and dissolves in hot water above 60℃ to form a viscous, transparent or slightly milky white, easily flowing solution, but it is insoluble in organic solvents. Carrageenan can form gels in water or milk-based food systems at low temperatures, enhancing the viscosity and stability of the food. In ice cream, carrageenan can be used in combination with other thickeners such as locust bean gum and guar gum to further improve the texture and taste of the ice cream.
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