Ice cream sherbets & frozen dairy
Benefits
Mouthfeel improvement, crystalization control, slow down melting
Description
Specific ranges of Ceamlacta® carrageenans and Ceamtex® alginates adapted to Ice cream applications to improve texture and mouthfeel, reduce Ice crystal formation during freezing and slowing down the melting of your frozen treats
Applications
Ice Cream, sherbets & Frozen Dairy
Other applications
Properties
Gluten Free
GMO Free
Halal
Kosher
Vegan
Our products
Fiber
Pectin
Carrageenan
Alginate
Refined Locust Bean
Functional clean label ingredient
Citrus peel texturizer
Red seaweeds texturizer
Brown seaweeds texturizer
Carob tree texturizer