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Food Garde Additives Kappa Carrageenan Semi-Refined CAS 9000-07-1
Food Garde Additives Kappa Carrageenan Semi-Refined CAS 9000-07-1

Food Garde Additives Kappa Carrageenan Semi-Refined CAS 9000-07-1

Introduction

Natural seaweed extracted material;
High yield & econimic;
Low viscosity;
High transparency & gel strength.
Carrageenan would gelatinate, wet, emulsify and shape meat goods, improve elasticity and tastes of meat products. Meat goods treated with carrageenan has property of exquisite structure, sheet-cutting property, appropriate toughness, excellent elasticity and non sweating. Carrageenan is mainly suitable for toasted meat goods.

  • Item No :

    9000-07-1
  • Order(MOQ) :

    1000KGS
  • Payment :

    T/T;LC;CREDIT PAYMENT
  • Product Origin :

    China
  • Color :

    Light Free Flowing Powder
  • Shipping Port :

    Main Port,China
  • Lead Time :

    All The Way Around
  • Weight :

    25KG/BAG

Specification 

 

Items Standards
Appearance Yellowish to yellow powder
Paticle Size Min 95% Pass 120 Mesh
Total Sulfate (%) 15- 40
Loss on drying (%) 12 Max
Viscosity (1.5%, 75°C, mPa.s ) 5 Min
Gel Strength (1.5% w/w, 0.2% KCl, 25°C, g/cm2) 500 Min
pH (1% solution) 8- 10
Lead 5 mg/kg Max
Arsenic 3 mg/kg Max
Mercury 1 mg/kg Max
Cadmium 1 mg/kg Max
Total Heavy Metals (as Pb) 10 mg/kg Max
Total Plate Count 5000 cfu/g Max
Yeasts & Moulds 300 cfu/g Max
Salmonella spp. Negative in 5 g
E. coli Negative in 10 g

Application

Processed Meat > substitutes fat and serves as meat extender and binder; enhances juiciness;increases yield; prevents fat separation;

Processed Poultry > controls dehydration while frozen; enhances juiciness and increases yield;

Milk/Chocolate Milk Drink/Juice > stabilizes and improves viscosity;

Ice Cream > prevents large ice crystal formation; enhances excellent flavor release;

Flan/Dessert Gel/Confectionery >- serves as gelling agent; enhances flavor release and excellent mouthfeel;

Bread/ Noodle/Pasta > increases yield and improves texture and mouthfeel;

Cakes/Pastries > substitutes butter and improves texture and mouthfeel

Sauce/Salad Dressing > thickens and improves viscosity;

Beer/Wine/Vinegar > accelerates and improves clarity.

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