ICE CREAM APPLICATION

Short Description:

OCI-Semi Refined Carrageenan offers the advantages of Semi Refined Carrageenan (SRC) for Ice Cream :
1. Controls Ice Crystal Growth
SRC binds free water, preventing large ice crystals.
2. Improves Creaminess & Body
SRC increases viscosity in the mix.
3. Stabilizes Milk Proteins
During pasteurization and freezing, milk proteins can destabilize. SRC keeps them in suspension.
4. Slows Meltdown
Ice cream melts more slowly and evenly.
5. Prevents Syneresis (Water Separation)
No watery layer forming during melting or storage.
6. Improves Overrun Stability
By helping control viscosity and water distribution, SRC makes air incorporation more stable.
7. Cost-Effective Stabilizer SRC is:
• cheaper than many gums • strong water-binder • effective at low dosage (0.05–0.20%)