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Elevate your ice cream production with our high-quality Ice Cream Stabilizer, specifically formulated with Carrageenan, a natural ingredient derived from red edible seaweed. Our blend not only ensures a smooth, creamy texture in your frozen desserts but also enhances stability and shelf life. The Ice Cream Stabilizer is 100% vegetarian and suitable for a variety of applications in the food industry. Sourced from premium seaweeds, including Chondrus Crispus and Eucheuma species, this stabilizer serves as an excellent hydrocolloid for various food products. Ideal for manufacturers looking to create high-quality ice creams with improved consistency and mouthfeel, this product meets the growing demand for natural and sustainable ingredients.
Key Features
| Features | Description |
|---|---|
| Natural Ingredient | Made from red edible seaweeds like Chondrus Crispus and Eucheuma species. |
| Vegetarian | 100% vegetarian product suitable for all dietary needs. |
| Improved Texture | Enhances the creaminess and consistency of ice creams. |
| Enhanced Stability | Increases shelf life and maintains structural integrity. |
| Multiple Applications | Ideal for ice cream, frozen desserts, and various food products. |
| Sourcing | Sourced from sustainable seaweed farms in the Philippines. |
| Hydrocolloid Variety | Includes types Iota, Kappa, and Lambda for versatile usage. |
| Attributes | Description |
|---|---|
| Product Type | Ice Cream Stabilizer |
| Weight | 500 grams |
| Vegetarian Status | Yes |
| Chemical Composition | Sodium, potassium, magnesium, and calcium sulphate esters of galactose. |
| Source Species | Chondrus Crispus, Eucheuma Cottonii, and Eucheuma Spinosum. |
| Main Benefits | Improves mouthfeel, texture, and stability of frozen desserts. |
*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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