The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet

Based on the performed experiments, it was found that the addition of the new “poligeenan” to sorbets had a stronger inhibiting effect on the recrystallization process than the addition of κ-carrageenan. After one month of storage of sorbet with added κ-carrageenan, the diameter of ice crystals was 25.04 μm, while in sorbet with the new “poligeenan” added it was less than 12 μm.