Versatile Kappa Carrageenan E407 for Gelatin Alternatives and Thickeners

• Customization: Available
• CAS No.: 11138-66-2
• Formula: C24h36025s2
• Model NO.: Carrageenan
• EINECS: 232-524-2
• Certification: BRC, ISO
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Carrageenan
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Appearance: White Powder Odorless
• Viscosity: >100
• Potassium Gel Strength: >1500
• Moisture Content: <12%
• Particle Size: 80mesh
• Loss on Drying: </=12%
• pH: 8-11
• Gel Strength Water Gel(1.5%,0.2kcl): >450g/Cm2
• as: </=1mg/Kg
• Zn: </=50mg/Kg
• Pb: </=1mg/Kg
• CD: </=0.1mg/Kg
• Hg: </=0.03mg/Kg
• Total Plate Count: </=10000cfu/G
• Total Variable Mesophilic Aerobic: </=5000cfu/G
• Transport Package: Bag
• Specification: 25kg/Bag
• Trademark: HNTY
• Origin: China
• HS Code: 2942000000

Product Description

Product Description

  Carrageenan is a gum that is a seaweed extract obtained from red seaweed chondrus crispus (also known as irish moss), gigartina, and eucheuma species. chondrus crispus yields kappa and lambda carra-geenans. Based on the properties of carrageenan, it is usually used as thickener, gelling agent, suspending agent, emulsifier and stabilizer in food industry. The production and application of these carrageenans have a great relationship with their rheological properties, so it is of great significance to accurately grasp the rheological properties of carrageenan and its variation under various conditions.

Product Parameters

 

ITEMS	STANDARD
Appearance	Light and free flowing powder
Loss on Drying	≤ 12%
PH	8-11
Gel Strength Water gel(1.5%,0.2kcl)	> 450 g/cm2
As	≤ of 1 mg/kg
Zn	≤ of 50 mg/kg
Pb	≤ of 1 mg/kg
Cd	≤ of 0.1 mg/kg
Hg	≤ of 0.03 mg/kg
Total Plate Count	≤ of 10,000 cfu/g
Total variable mesophilic aerobic	≤ of 5,000 cfu/g
Yeasts and Molds	≤ of 100 cfu/g
Sulphite reducing spores	absent in 0.1 g
Salmonella	negative in 25 g
Escherichia coli	negative in 5 g
Substances insoluble in hot water	≤ of 2.0%
Substances insoluble in acids	≤ of 2.0%
Average Molecular Weight	min. of 100,000 Daltons
Food insects and their rests	Absent
Ferromagnetical mechanical impurities	Absent

Product Application

As a good coagulant, carrageenan can replace agar, gelatin and pectin. The jelly made of agar has low elasticity and high price; The disadvantage of gelatin jelly is that it has low freezing and thawing points and needs low temperature for preparation and storage; The disadvantage of using pectin is that it needs to add high solubility sugar and adjust the appropriate pH value to solidify. Carrageenan has no such disadvantages. The jelly made from carrageenan is elastic and water free. Therefore, it becomes a common gel for jelly.

    Carrageenan as transparent fruit candy has been produced in China for a long time. It has strong fruit flavor, moderate sweetness, better transparency than agar, and lower price than agar. Adding carrageenan to general hard candy and soft candy can make the product taste smooth, more elastic, less viscous and more stable.