| CAS No.: | 11114-20-8 |
|---|---|
| Formula: | C24h36o25s2 |
| EINECS: | 232-524-2 |
| Certification: | BRC, ISO, HACCP, Halal |
| Packaging Material: | Paper |
| Storage Method: | Keep in Dry and Ventilate Place |
| Customization: |
|---|
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Audited Supplier Carrageenan is a kind of nature polysaccharides hydrocolloid which is present in the structures of certain varieties of red seaweed. These carbohydrates have the ability to form, at very low concentrations, thick solutions or gel in aqueous media. Carrageenan is off-white or light yellow powder without odor.
Specification:
| Test Item | Unit | The Standard |
| Appearance | -- | White to light yellow powder |
| Viscosity | cps | 20-200 |
| Moisture | % | 13Max. |
| Ash | % | 20Max. |
| Gel Strength(1.5%w/w) | g/cm2 | 500Min. |
| Sulphate(as SO4) | % | 15-40 |
| Transparency | T% | 80Min. |
| pH | -- | 7-11 |
| Heavy Metals | ppm | 10Max. |
| Arsenic | ppm | 2Max. |
| Cadmium | ppm | 1Max. |
| Hg | ppm | 1Max. |
| Total Plate Count | cfu/G | 5000Max. |
| Yeast and Mould | cfu/G | 300Max. |
| E.coli | cfu/G | Negative in 5g |
| Salmonella | -- | Negative in 10g |
Carrageenan is widely used in food, daily supplies, pharmaceutical and some industries.
1 Used in beverage and dairy products as thickener, stability, moulding, suspension, gel and so on;
2 Used in poultry meats can improve maintaining moisture, flavor, meat texture, etc;
3 As clarification agent in bear production;
4 As good coagulant, carrageenan can replace agar, gelatin and pectin. Jelly with carrageenan is elastic and not watery;
5 As functional food base, dietary fiber is developing extensively;
6 It is also used in chocolate milk, milk pudding, baby food, yogurt, etc.
Store in tightly closed original package at cool, dry and ventilated place.
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