Artagum BA 58 – Ice Cream & Gelato
Artagum BA 58
Carrageenan Blend for Ice Cream and Gelato
Artagum BA 58 from Bospres works with other stabilizers to control ice crystal growth and melt-down in frozen desserts. It supports a smooth, creamy texture and consistent body throughout distribution and storage.
Product Specifications
Product Name
Artagum BA 58 – Carrageenan (Food Grade)
Application
General food use, suitable for ice cream, gelato, and more
Product Advantages
- Prevents large ice crystals
- Improves creamy ice cream
HS Code
1302.39
Physical & Chemical | |
Color: | Cream to tan, free-flowing powder |
Moisture: | Max 12% |
Viscosity: | 2000 – 4000 cP |
Gel Strength: | 10 – 150 g/cm² |
pH: | 7.0 – 11.0 |
Particle Size: | Min 80%, through #100 |
Microbiological | |
Total Plate Count: | Max 5000 cfu/g |
Yeast & Mold: | Max 300 cfu/g |
Salmonella: | Negative in 25 g |
E. coli: | Negative in 5 g |
Others | |
Packaging: | 25 kg multi-walled paper or PP bags with PE inliner |
Shelf Life: | 1.5 years from manufacturing date |
Storage: | Store in a cool and dry place max 30°C and max 60% relative humidity |
Characteristic: | A natural hydrocolloid, dissolves in water >60°C and thickens as it cools |
Recommended dosage: | 0.5 – 1.5% of the final product |
