| | Characteristics | Application methods |
|---|
| Lactic acid bacteria beverage |
Can effectively protect the protein from the acidification, degeneration and precipitation, make products taste smooth, flavor is released better |
Dosage：0.5-1.0%; mix with white sugar; add heat water, mix and dissolve; cool to ambient temperature; add prepared fermented milk; mix well and adjust acid content; heat-up and homogenize them; pasteurize and cooling |
|---|
| Yoghourt |
Make yoghourt better water retention, have no weak gel phenomenon, delicate taste, cost less |
Dosage: 1.0%-1.5%; mix with white sugar and add into fresh milk; heat-up, mix, dissolve and homogenize; pasteurize and cooling; inoculate and ferment; stir and cooling; aseptic filling |
|---|
| Cheese |
Thickening type and gel type. Make processed cheese delicate and has compact texture and easy to slice |
Dosage: 0.3%-0.8%; mix carrageenan with water, white sugar, sodium citrate, butter, starch and cheese; low speed mixing and short-term high temperature processing in food processer; add cheese and process them at medium speed; cooling and molding |
|---|
| Ice Cream |
The addition of carrageenan could assist improve ice cream expansion ratio and melt resistance, improve the taste, inhibit the growth of ice crystals, good for shape |
Compounding with konjac powder and locust bean gum can improve ice cream’s flavor |
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