Kappa Carrageenan Semi-Refined
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.
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.
