High-Quality Carrageenan E407 for Meat and Dairy Products

• Customization: Available
• CAS No.: 9000-07-1
• Formula: C12h18o9
• Model NO.: Carrageenan
• EINECS: 232-524-2
• Certification: BRC, ISO, HACCP, Kosher
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Carrageenan
• Application: Meat, Flour Products, Jelly/Ice Cream, Baked Goods
• Appearance: Light and Free Flowing Powder
• Loss on Drying: </=12
• pH: 8-11
• Gel Strength: Depends on Requirement
• as: </=1 Mg/Kg
• Zn: </=50 Mg/Kg
• Pb: </=1 Mg/Kg
• CD: </=0.1 Mg/Kg
• Hg: </=0.03 Mg/Kg
• Total Plate Count: </=10000 Cfu/G
• Total Variable Mesophilic Aerobic: </=5000 Cfu/G
• Yeasts and Molds: </=100 Cfu/G
• Sulphite Reducing Spores: Absent in 0.1g
• Salmonella: Negative in 25g
• Escherichia Coli: Negative in 5g
• Transport Package: Bag
• Specification: 25kg/Bag
• Trademark: HNTY
• Origin: China
• HS Code: 13023911

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.

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
C d	≤ 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

 

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.
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.
In the production of ice cream and ice cream, carrageenan can make the fat and other solid components evenly distributed, prevent the separation of milk components and the increase of ice crystals during the production and storage. It can make ice cream and ice cream delicate, smooth and delicious. In the production of ice cream.

 

Carrageenan can react with the cations in milk to produce unique gelation characteristics, which can increase the formability and anti melting property of ice cream, improve the stability of ice cream when the temperature fluctuates, and it is not easy to melt when placed.
Application of carrageenan in detergent, cosmetics and other daily chemical industry: the detergent added with carrageenan has better effect on preventing re contamination than methyl cellulose. In liquid detergent, it can improve its dispersibility and storage performance. In cosmetics, carrageenan is easily absorbed by skin, so it can be mixed with glycerin to make emollients. It can be used as an emulsifier in some emulsion and shampoo to lubricate the product and improve the stability of the emulsion.
Pharmaceutic aid (suspending agent); pharmaceutic aid (viscosity-increasing agent).