High quality/High cost performance 99% Carrageenan CAS No 11114-20-8 ISO 22000 Reach Verified Producer

Min.Order: 50
Product origin: Jinan, Shandong, China
Infringement complaint: complaintComplaint
US$ 3 ~ 4.3

Description

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.

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