The Ice Cream Stabilizer is a 100-gram vegetarian product specifically formulated for ice cream and frozen desserts. Derived from carrageenan, a natural hydrocolloid extracted from red edible seaweeds such as Chondrus Crispus, Eucheuma Cottonii, and Eucheuma Spinosum, this stabilizer enhances texture, mouthfeel, and overall quality of frozen treats. As a vital ingredient in ice cream manufacturing, carrageenan acts as a stabilizing agent that prevents ice crystal formation, improves viscosity, and provides creaminess, making your ice cream smooth and enjoyable. Sourced predominantly from the nutrient-rich waters of the Atlantic and tropical climates like the Philippines, the Ice Cream Stabilizer ensures an environmentally sustainable and high-quality product. This stabilizer is a perfect choice for manufacturers looking to create premium ice cream products while adhering to vegetarian standards.
Key Features
Features | Description |
---|---|
Product Type | Ice Cream and Frozen Desserts |
Composition | Natural carrageenan from red seaweed |
Vegetarian | 100% vegetarian-friendly |
Texture Enhancement | Prevents ice crystal formation for smoothness |
Sustainable Sourcing | Extracted from eco-friendly seaweed farming |
Different Carrageenan Types | Includes Kappa, Iota, and Lambda variations |
Global Supply | Sourced from the Atlantic and tropical regions |
Use Case | Ideal for manufacturers in the ice cream industry |
Attributes | Description |
---|---|
Net Weight | 100 grams |
Form | Powder |
Origin | Philippines and Atlantic Ocean |
Hydrocolloid Type | Kappa and Iota Carrageenan |
Shelf Life | 18 months |
Storage Conditions | Cool, dry place |
Health Benefits | Low calorie, gluten-free |
Application Temperature Range | 4°C to -30°C |
*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Brand: Meron
Country of Origin: India
This is a Vegetarian product.
Product Type: Ice cream and Frozen Desserts.
Carrageenan is made up of sodium, potassium, magnesium and calcium sulphate esters of galactose and 3, 6-anhydrogalactose units. It is a wholly natural ingredient obtained from certain species of red edible seaweed called the Class Rhodophyceae. The popular sources for Carrageenan are the ChondrusCripus, EucheumaCottonii and EucheumaSpinosum species.
Carrageenan is made up of sodium, potassium, magnesium and calcium sulphate esters of galactose and 3, 6-anhydrogalactose units. It is a wholly natural ingredient obtained from certain species of red edible seaweed called the Class Rhodophyceae. The popular sources for Carrageenan are the ChondrusCripus, EucheumaCottonii and EucheumaSpinosum species.
The Chondruscrispus species grows mainly in cold water territories such as the northern coasts of the Atlantic while the Eucheuma species are abundantly found in tropical climates like the Philippines. The Philippines has successfully launched and maintained numerous EucheumaCottonii and EucheumaSpinosum seaweed farms providing ample supply and good quality to meet the growing demand.
There are three Carrageenan types which are of commercial interest because of the various applications of hydrocolloids in food and other industrial uses. They are called the Iota, Kappa and Lambda Carrageenan. Marine Hydrocolloids Carrageenan uses the EucheumaCottonii for the production of Kappa Carrageenan and the EucheumaSpinosum for Iota Carrageenan. ChondrusCrispus species is used for production of Lambda Carrageenan.
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