How to use Carrageenan to make good soft ice cream

How to use Carrageenan to make good soft ice cream

Ice Cream Carrageenan Usage Guidelines

Product Characteristics

· Compared to conventional carrageenan, CAGCAR-B100 demonstrates superior performance
· Freeze-thaw stability: Significantly reduces ice crystal formation.
· Enhance expansion rate.
· Emulsification synergy: Improves fat dispersion and prevents phase separation.
· Mouthfeel optimization: Delivers a creamier, denser, and smoother mouthfeel.

Dosage Range

Standard: 150–450 ppm (The higher the protein content, the lower the amount of carrageenan used). Reference Formula (per 1,000 kg batch)

Ingredient	Quantity (kg)	Ingredient	Quantity (kg)
White sugar	100	Anhydrous cream	16
Maltose syrup	50	Maltodextrin	8
Whole milk powder	35	Compound emulsifier/stabilizer	4
Skim milk powder	50	Carrageenan (CAGCAR-B100)	0.25
Coconut oil	50	Water	QS to 1,000

Reference Process
1. Raw material pretreatment:
The milk powder is pre dissolved in water at around 55 ℃.
Add syrup, coconut oil, and anhydrous cream and stirred evenly.
Thickener carrageenan is mixed with emulsifier stabilizer, white sugar, and maltodextrin, and then sprinkled into the solution while stirring. Add water to fix the volume.
The entire solution is poured into a hot and cold tank.
2. Sterilization (80 ℃, 10 minutes).
3. Homogenization (around 60-65 ℃, 18-20mPa).
4. Cool (0-4 ℃) , age (2-4 ℃, 4h).
5. Pour the liquid into the ice cream freezer (-2-5 ℃, 15 minutes) and fill it into shape.

Soft Ice Creams

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