application in ice products

In the production of ice cream and ice cream, carrageenan can make the fat and other solid components evenly distributed, prevent the separation of milk components and ice crystals in the manufacture and storage of the increase, it can make ice cream and ice cream tissue fine, smooth and delicious. In the production of ice cream, carrageenan can interact with cations in milk to produce unique gelling properties, prevent whey separation, increase the formability and melting resistance of ice cream, improve the stability of ice cream in temperature fluctuations, and are not easy to melt when placed.
Product Type:Popsicle Ice Cream Popsicle