e407 Kappa Carrageenan in Ice Cream - Auxiliary but Essential

By using kappa carrageenan in ice cream as an auxiliary but essential stabilizer, the results are satisfactory, the texture, taste, quality are improved.

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underbelly: Ice Cream Stabilizers

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Refined kappa carrageenan extracted from red seaweed. , White / ivory powder. , Gelling agent. , Recommended quantity: 1.6 to 1.8 grams per kg of

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underbelly: Ice Cream Stabilizers

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e407 Kappa Carrageenan in Ice Cream - Auxiliary but Essential