Carrageenan

Product Details

Chemical structure:

 Sulfated or non-sulfated galactose and 3,6-anhydrogalactose by α-1, 3 glycosidic bond and β-1,4 linkages alternately formed in 1,3-linked D galactose Unit C4 with a sulfate group. Molecular weight of 200,000 or more. Molecular formula: (C12H18O9) n



Main applicaton:

Carrgeenan

FOOD

Gelling agent, thickener, stabilizer, suspension agent and clarifier, etc., the application effect is better in jelly, fudge, meat products, etc.

Daily Chemical

Toothpaste, detergents, cosmetics and air fresheners, etc.

Pharmaceutical industry

Drug suspensions, barium sulfate dispersants, capsules, etc

Biochemistry

Microbial carriers and immobilized cell carriers

Other industries

Paint industry water based paint. Ceramic glaze, thickener of watercolor pigment, graphite suspension, sizing of textiles and paper, suspension of agricultural herbicides and insecticides, etc.



Carrageenan application:

1, Carrageenan used in beverages and dairy products play a thickening, stability, shape, suspension, gel and so on.

2, Carrageenan applied to poultry products can improve and provide benefits to maintain moisture, flavor, texture, cuttability, freeze-thaw and stability.

3, Carrageenan beer can be used as a clarification agent in the beer production process.

Carrageenan as a good coagulant, can replace the usual agar, gelatin and pectin. Jelly made with carrageenan is elastic and not watery, so it becomes a commonly used gelling agent for jelly. It is used in soft candy to make products taste smooth, more elastic, less viscous and more stable.

5, Carrageenan as a functional food base, the development and application of dietary fiber is quite extensive. Dietary fiber in recent years by more and more people's attention, it is called "seventh nutrients."

6. Carrageenan is also used in chocolate milk, milk pudding, baby food, concentrated light milk, whipped natural and artificial cream, yogurt, processed cheese infusion, postprandial hydrogel pastry, fish gel, Ignorance of products, tomatoes and other spices in food.


Product Standard:

Item

GB1886.169-2016

E407

E407a

Appearance

White cream to light yellow, or tan granule, or powder

White cream to light yellow powder

Light yellow to tan powder

Particle size

-

60-120-200 mesh

120-200 mesh

Viscosity/mPa.s

≥5

≥5

≥5

Ash,w/

15-40

≤15

15-40

Loss on drying,w/

≤12.0

≤12

≤12

Lead(Pb)/(mg/kg)

≤5.0

≤5

≤5

Arsenic(As)/(mg/kg)

≤3.0

≤3

≤3

Cadmium(Cd)/(mg/kg)

≤2.0

≤2

≤2

Mercury(Hg)/(mg/kg)

≤1.0

≤1

≤1

Gel strength

-

≥1200g/cm²

≥500g/cm²

Transparency

-

≥80

-

pH value

8-11

7-11

7-11

Acid insoluble ash w/

≤1

≤1.0

≤1.0

Sulphate(SO4w/

15-40

15-40

15-40

Total plate count/(CFU/g)

≤5000

≤5000

≤5000

Yeast and mould/cfu/g

-

≤300

≤300

E coli/(CFU/g

< 10

Absent in 5 g

Absent in 5 g

Salmonella

Absent in 25 g

Absent in 5 g

Absent in 10 g


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