Carrageenan is a hydrophilic colloid, also known as agar, agar, carrageenan. Calcium, potassium, sodium and ammonium salts of polysaccharide sulfate, which are extracted from red seaweed such as agar, agar and so on, and whose chemical structure is composed of galactose and dehydrated galactose.

Carrageenan is white or light brown particles or powder, odorless or slightly smelly, sticky and slippery in taste, and soluble in water at about 80℃ to form a viscous, transparent or microemulsion white liquid. Carrageenan is widely used to make jelly, ice cream, cakes, soft candy, canned food, meat products, eight-treasure porridge, white fungus bird's nest, soup food, cold food and so on.

He, an associate professor at the College of Food Science of China Agricultural University, pointed out that pectin from apples and alginate in seaweed are recommended in our daily nutrition, and carrageenan and them belong to a kind of dietary fiber. A small amount of carrageenan is added to ice cream, which is mainly used to thicken complex shapes.

Formula of medium sea salt coconut ice cream

The formula of Zhongyan Coconut Ice Cream consists of milk 35.8%, thin cream 19.2%, coconut milk110.2%, sweetened condensed milk 7.4%, whole milk powder 6.0% and so on.

The protein content in the product is 6.3g/ 100g, and the solid content is about 40%, which is higher than the requirements of national standard GB/T for transparent ice cream with protein content ≥ 0.8g/ 100g and solid content ≥20%.