Ice Cream, Puddings and Non-Transparent Gellies
WD SERIES are natural grade carrageenan blends specially developed for water dessert such as ice creams, water jellies, puddings and other kinds of water base desserts.
Carrageenan controls the crystallization during production with the aim to have numerous small crystals, leading to a smooth and creamy sensation. It maintains the crystallization status quo during storage and distribution where freeze-thaw is key and it's used in order to prevent syneresis.
Water Jellies and PuddingsThis is often used in combination with other gums in to order to exhibit a wide spectrum of textural properties and gel system is elastic and full bodied, forming a network with minimum syneresis. Advantages such as:
- Provides very good flavour release
- It's being thermoreversible
- Produces minimal syneresis
- It's cost effective
- Ice Cream : 0.02 – 0.05% by weight of final product
- Water Jellies : 0.50 – 1.0% by weight of final product
- Pudding/flans : 0.25 – 0.50% by weight of final product
Method of Addition
Carrageenan should be slowly added to the vortex of liquids with medium to high mixing for best result and optimum dispersion.
Above 5.0 recommended for optimum effect
The carrageenan manufactured by TBK Manufacturing Corporation complies with current purity criteria as set forth in 21 CFR .172.620 and 172.626, the European Union(EEC Directives), FAO/JECFA specifications and the Food Chemical Codex (FCC) standards.