Ice Cream Stabilizer

Name: Ice Cream Stabilizer
Brand: AQUAGRI PROCESSING PRIVATE LIMITED
Price: 350.0 INR
Availability: InStock

350.0 INR/Kilograms

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Product Details:

Classification other
Appearance white powder
Source Natural Seaweed Extract (Carrageenan)
Purity(%) 95%
Active Ingredient Carrageenan (Kappa / Iota blend depending on ice cream requirement)
Grade Food Grade
Properties Provides smooth and creamy texture to ice cream Prevents ice crystal formation, enhancing storage stability Improves viscosity and body without affecting flavor Compatible with flavors, colors, and dairy ingredients Enhances melting resistance and scoopability
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Ice Cream Stabilizer Price And Quantity

Price 350.0 INR/Kilograms
Minimum Order Quantity 25 Kilograms

Ice Cream Stabilizer Product Specifications

Properties Provides smooth and creamy texture to ice cream Prevents ice crystal formation, enhancing storage stability Improves viscosity and body without affecting flavor Compatible with flavors, colors, and dairy ingredients Enhances melting resistance and scoopability
Grade Food Grade
Active Ingredient Carrageenan (Kappa / Iota blend depending on ice cream requirement)
Purity(%) 95%
Source Natural Seaweed Extract (Carrageenan)
Appearance white powder
Classification other
Molecular Formula Hydrocolloid
Place of Origin INDIA
Ph Level 6.5 7.5
Color OFF WHITE
Shape Shiny Powder
Moisture (%) 12
Density 0.4 0.6 Gram per cubic centimeter(g/cm3)
Water Content Vol% 12%

Ice Cream Stabilizer Trade Information

Delivery Time 7 Days

Product Description

Aqua IC is a premium food-grade ice cream stabilizer designed to enhance texture, creaminess, and stability in frozen desserts. Made from high-quality natural carrageenan extracted from seaweed, it prevents ice crystal formation, improves viscosity, and ensures smooth, scoopable ice cream with superior melt resistance. Compatible with a wide range of flavors, colors, and dairy ingredients, Aqua IC helps manufacturers deliver a consistently rich and creamy product while extending shelf life.

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