Carrageenan is extracted from the seaweed by alkali treatment at high temperature. The extract is then purified and converted into powder. This is done either by the gel-press, KCI-freezing, KCI-press, or alcohol precipitation method.

At the heart of the manufacturing process is the Quality Control Laboratory. Highly-trained chemists and food technologists continually ensure that the quality parameters are strictly followed and that the Carrageenan being processed passes the specifications

PIESAN stabilizer is specially designed for manufacturing of ice cream cups, hard frozen deserts with a very low dosage basis depending upon the milk pre fat mixes. It is manufactured with blends of different gums like carrageenan, locust bean gum, Sodium CMC etc. We use superior hydrocolloids with a perfect technical combination to ensure the best quality for your ice creams. We also ensure the longer the melting point of your ice creams due to specifically designed blending of our ice cream stabilizer.

Ranging from 0.35 to 0.5% depending upon the milk fat content.

This product is recommended in Ice cream to achieve the following results : -

A blend of carrageenan with other hydrocolloids serves as a vital and essential ingredient in several technical and personal care products such as in air freshner, tooth paste, lotions/skin creams , Low pH hard gel soap etc

Carrageenan is extracted from the seaweed by alkali treatment at high temperature. The extract is then purified and converted into powder. This is done either by the gel-press, KCI-freezing, KCI-press, or alcohol precipitation method.

At the heart of the manufacturing process is the Quality Control Laboratory. Highly-trained chemists and food technologists continually ensure that the quality parameters are strictly followed and that the Carrageenan being processed passes the specifications