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

Properties

Gluten Free

GMO Free

Halal

Kosher

Vegan

Our products

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Fiber

Pectin

Carrageenan

Alginate

Refined Locust Bean

Functional clean label ingredient

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