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Our Ice Cream Stabilizer is a 250-gram pack of pure vegetarian carrageenan, sourced from the finest species of red edible seaweed. Specifically derived from the Rhodophyceae class, with popular sources being Chondrus crispus, Eucheuma cottonii, and Eucheuma spinosum, this natural ingredient is an essential additive in producing high-quality ice cream and frozen desserts. Carrageenan provides excellent stabilizing properties, ensuring a smooth, creamy texture while preventing ice crystal formation. Ideal for food manufacturers and artisan ice cream producers, this stabilizer meets the growing demand for natural additives in the food industry. With a commitment to quality and sustainability, our carrageenan is suitable for a wide range of applications in the food and beverage sector.
Key Features
| Features | Description |
|---|---|
| Product Type | Ice Cream and Frozen Desserts Stabilizer |
| Origin | Derived from Red Edible Seaweed |
| Types of Carrageenan | Iota, Kappa, Lambda |
| Source Species | Chondrus crispus, Eucheuma cottonii, Eucheuma spinosum |
| Packaging | 250 grams |
| Attributes | Description |
|---|---|
| Vegetarian | Yes |
| Main Ingredient | Carrageenan |
| Natural Source | Certain species of red seaweed |
| Key Benefits | Stabilization, texture improvement, prevention of ice crystal formation |
| Sustainability | Sourced from seaweed farms in the Philippines |
*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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