Frozen
Colour, creaminess, predictable portions
Work in cold, then freeze promptly – the cold protects the colour. Freezing is not a substitute for a microbial reduction step.
Application 1 of 8
Ice cream & frozen desserts with fresh spirulina
Fresh spirulina can contribute colour and creaminess to ice cream and frozen desserts and give plant-based flavours B12 potential.
- Frozen
- Cold
At a glance.
- Potential added value
- Colour, creaminess, B12 potential for plant-based flavours
- Examples
- Dairy ice cream, vegan fruit and chocolate ice cream, sorbet, frozen dessert
- Colour range
- TurquoiseLight, high-fat, cold matrix
For product development
The right method.
Cold
Colour, function, B12
Add after the last heating step; the colour is largely stable up to about 45 °C. Keep colour-intensive products protected from light. Whether to add it cold is decided by your HACCP plan.
We are happy to support your product development – if you wish, together with chefs & professionals from our network in a joint project. All processing notes →
In practice
Customers, chefs & professionals, projects.
BlaBlu product photos: © HC-LIM GmbH, Wendenstr. 130, 20537 Hamburg, Germany.
Samples & specification
Request samples and specification.
Tell us what your product needs to do – we will send you samples with specification and support your development from Hub Dresden.
What you get from us
- Samples with specification and product data sheet
- Recipe suggestions from the ALGENWERK recipe lab
- Kitchen induction or a pilot-plant session at Hub Dresden
- Cost and nutrition calculation for your end product
- Development support – with chefs & professionals from our network, if you wish
