
Applications in cold drinks
In cold drinks and ice cream, carrageenan is used in combination with other hydrocolloids such as guar gum, CMC, or xanthan gum to form a stabilizer, which can increase the thickness. Carrageenan complexes with proteins to improve the stability of ice cream under temperature fluctuations, increase the shaping and melt resistance of ice cream, prevent whey separation, improve the foaming properties of the product, form small and stable bubbles, control ice crystal formation, prevent ice cream shrinkage, improve texture, and enhance quality.
Yancheng Dafeng Huixiang Food Technology Co., Ltd.
Tel: 86-515-83312175
Contact Person: Mr. Chen
Mobile: 86-13851002828
Address: No. 86, Yu Dong Road, Da Zhong Town, Dafeng District, Yancheng City

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