Carrageenan

Description:


1.Carrageenans are extracted from red seaweeds.Carrageenans ability to form gels can be used in numerous cosmetic products to impart texture and consistency. Gelling grades of carrageenan can be formulated in very low concentrations to form fluid gels that stabilize solid particles and give suspension properties to keep particles from settling, such as pigments in liquid preparations. By using the appropriate product, the formulator can create rheological profiles ranging from free-flowing liquids to thixotropic fluid gels and self-supporting solid gels.



2. Application

Carrageenan fine powder is used in crystal soft sugar and frozen fruits. The coagulation forms the high transparent colloid as the main raw material, suitable for pouring in model snacks.

Carrageenan is with fast shape congealing speed, easy membrane escaping function and is not garrulous. The rich colloid elasticity is ideal for mold diversification.

For ice products, its role is substitutes the gelatin and CMC with even better emulsification and stable performance, preventing contraction and melting function time delay, in addition to enhancing product expansion rate and reducing cost.

It can be used in meat products; including ham sausage for meat structure reorganization, intestines body elasticity, and water freshness. The Kara block glue shape is used in cakes, pastries, jam, and tomato seasoning, for conformal function and good plasticity.

3.Quality specifications

We regularly sell the high quality carrageenan to EU and other markets with following specifications:

1) Appearance: snowy white powder

2) Particle size: 60 - 200 mesh

3) Viscosity (cps): 20 - 200

4) Ash (%): 25 maximum

5) Moisture (%): 13 maximum

6) Heavy metal (count by Pb, ppm): 10 maximum

7) Arsenic content (ppm): 2 maximum

8) Gel strength of 1.5% solution add 0.2% KCL (g/cm): 1,100 minimum

9) Transparency (T%): 80 minimum

10) Total bacteria (cfu/g): 5,000 maximum

11) Yeast and mould (cfu/g): 100 maximum

12) E-Coli (10g): negative

13) Salmonella: negative

14) PH value: 7 - 9

Place of Origin:	China