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Ice Cream Stabilizer

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Meron’s Ice Cream Stabilizer

Meron’s IceCream Stabilizer is a 100% vegan blend developed to not only enhance the texture of your icecreams but also to ensure consistency in quality and thereby help reduce your production costs.

Developed using Carrageenan and other ingredients, Meron’s Icecream Stabilizer provides unmatched stability when added to liquid milk products and frozen dairy desserts. It ensures perfectly set ice creams and mousses with the right consistency and texture.


HoReCa : 1 KG Pouch

Retail :100, 250 & 500 gm metallic containers

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    Relish delightful dairy recipes with high-quality Marine Hydrocolloids dairy stabilizers.

    Agar Agar:

    Dairy recipes like set yoghurt, ice-creams, kulfi, ice candies, popsicles, etc require stabilizer to gain the required consistency. Agar-Agar acts as a perfect stabiliser and improves the water retention capacity of dairy products. Based on the texture requirements, you can add other colloids with agar to prepare a more effective stabilizer.


    Spreadable Agar Wondergel is an ideal choice to make creamy, thick & smooth dairy products such as set, stirred & drinkable yoghurts, flavoured milk, paneer etc. without significant syneresis.

    Our range of Spreadable Agar Wondergel variants can be extensively used as stabilizers in many dairy recipes.


    Carrageenan is a widely used stabilizer among dairy processors, as it imparts optimal consistency and a good mouth feel. Our Carrageenan is ideal for making dairy products like ice-creams, yoghurts, flavoured milk and much more.


    Sodium Alginate’s strong thickening potential makes it a good choice for additives for chocolate milk and other dairy beverages. It imparts perfect consistency without compromising on the mouth feel.

    Xanthan Gum

    Xanthan Gum is primarily used as a thickening, stabilising & emulsifying agent. A small amount of Xanthan Gum when added to liquids can vastly increase the viscosity, making it useful for a variety of dairy products that require thickening. It is widely used in frozen desserts to prevent the crystallization and to improve the softness of final product.