Carrageenan for Ice cream Carrageenan combines emulsification and stabilization functions, allowing for the even distribution of fats and other solids, reducing and inhibiting the separation of the emulsion and the formation of ice crystals. Advantages of application: 1.Fine texture and excellent structure. 2.Smooth and creamy mouthfeel, soft and delicate. 3.Increases the expansion rate and resistance to melting of ice cream.
