1.Carrageenan For Ice Cream raw meterial 2.High purity 3.Well moisture ... is used as stabilizer, emulsifier, thickener, filler and gelling agent for dairy-based products such as cheese, ice cream, yogurt, butter, sausages ... Not more than 0,1 % singly or in combinationViscosity of a 1,5 % solution at 75°CmPa.sNot less ... than 500 g/cm2Partical size85% crossed 120mesh Carrageenan For Ice Cream raw meterial