Carrageenan serves as a highly effective stabilizer in frozen dairy applications, delivering superior textural stability and quality preservation in finished products. Its unique hydrocolloid properties maintain optimal microstructure throughout freeze-thaw cycles.
- Effectively controls ice crystal formation to maintain optimal microstructure, ensuring consistently smooth texture and premium mouthfeel in frozen products.
- Provides high particle suspension to avoid particle sedimentation.
- Prevents whey separation (syneresis) during storage.
- Slows melting rate for better heat-shock stability.