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.

 

Ice cream: 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 Puddings: This 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

Use Level:

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.

 

PH Tolerance: Above 5.0 recommended for optimum effect

 

Regulatory Status: 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.