Audited Supplier
HMJ- Carrageenan Powder
11114-20-8
Normal
2 Years
Carrageenan
White Powder
HPLC
Store Cool Dry Place
1kg
Carrageenan Powder
Stabilizers, Thickeners
HMJ
Aluminium Foil Bag/Drum
99%
China
Product Description
Buy Food Additives Thickener CAS 11114-20-8 Kappa Carrageenan Powder
| Product Name | Carrageenan |
| Application | Food Addtive |
| Appearance | white powder |
| MOQ | 1KG |
| Test Method | HPLC |
| Shelf Life | 24 months when properly stored |
| Storage | Keep in a cool, dry, dark location |
What Is Carrageenan?
Carrageenan powder are derived from certain seaweed types belonging to the Rhodophyceae family. Carrageenans are extracted from the seaweed by three different types of processing; alcohol precipitation, gel press (KCl precipitation), and Natural-Grade/semi-refined method. There are three general carrageenan types: kappa, iota, lambda
Solubility: Insoluble in cold water, but swollen into a plastic block, insoluble in organic solvents, soluble in hot water into a translucent colloidal solution (in hot water above 70 ºC dissolution rate increased; Gelling properties: Thermally reversible gels can be formed in the presence of potassium ions.
Solubility: Insoluble in cold water, but swollen into a plastic block, insoluble in organic solvents, soluble in hot water into a translucent colloidal solution (in hot water above 70 ºC dissolution rate increased; Gelling properties: Thermally reversible gels can be formed in the presence of potassium ions.
1.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;
2.Milk/Chocolate Milk Drink/Juice > stabilizes and improves viscosity;
3.Ice Cream > prevents large ice crystal formation; enhances excellent flavor release;
4.Flan/Dessert Gel/Confectionery >- serves as gelling agent; enhances flavor release and excellent mouthfeel;
5.Bread/ Noodle/Pasta > increases yield and improves texture and mouthfeel;
6.Cakes/Pastries > substitutes butter and improves texture and mouthfeel
7.Sauce/Salad Dressing > thickens and improves viscosity;
8.Beer/Wine/Vinegar > accelerates and improves clarity.
9.Refined Iota Carrageenan for toothpaste
2.Milk/Chocolate Milk Drink/Juice > stabilizes and improves viscosity;
3.Ice Cream > prevents large ice crystal formation; enhances excellent flavor release;
4.Flan/Dessert Gel/Confectionery >- serves as gelling agent; enhances flavor release and excellent mouthfeel;
5.Bread/ Noodle/Pasta > increases yield and improves texture and mouthfeel;
6.Cakes/Pastries > substitutes butter and improves texture and mouthfeel
7.Sauce/Salad Dressing > thickens and improves viscosity;
8.Beer/Wine/Vinegar > accelerates and improves clarity.
9.Refined Iota Carrageenan for toothpaste
