Complaint
Food Additives 99% Lambda Carrageenan CAS 9000-07-1
Product Name:Carrageenan
EINECS: 232-524-2
CAS: 9000-07-1
Molecular formula: C24H36O25S2
Type:Stabilizers, THICKENERS, Kappa Refined,Semi-refined,Iota refined, semi-iota refined Carrageenan
Appearance:white powder
Grade:Food grade
Application:Food Addtive
Shelf Life:2years
Size:Min 95% Pass 120 Mesh
Certification:Halal,Kosher,Iso,Haccp
Form:Powder Form
Sample:Avaliable
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.
Certification of Analysis
Item | Unit | Standard | Results |
Appearance | / | Gray or pale light yellow to claybank powder | Conform |
Sulphate | % | 15~40 | 15 |
Viscosity | Pa.s | ≥0.005 | 0.117 |
Loss on Drying | % | ≤12.0 | 11.7 |
Total Ash | % | 15~40 | 22 |
Substances insoluble in acids | % | ≤1 | 0.1 |
As | mg/kg | ≤3 | 0.1 |
Pb | mg/kg | ≤5 | 0.2 |
Cd | mg/kg | ≤2 | less than0.1 |
Hg | mg/kg | ≤1 | less than0.01 |
Coli group | MPN/100g | ≤30 | less than30 |
Salmonella | /25kg | Not detected | Not detected |
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.
