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Product Description:
Carrageenan, also known as Eucheuma plastic, stone cauliflower, carageenan, carrageenan, because carrageenan is from Eucheuma, seaweed, carrageenan and other red algae seaweed extracted from the hydrophilic colloid. Carrageenan has many physicochemical properties such as hydrophilic colloid, gel, thickening, emulsification, film formation and stable dispersion. It can be used as a gelling agent, emulsifier, thickener or suspending agent for stabilizing emulsion, controlling Liquid shrinkage, forming, cementing and dispersing, etc. In addition, the safe and non-toxic properties of carrageenan have been confirmed by the Joint FAO / WHO Expert Committee on Food Additives (JECFA). All these make the carrageenan industry develop rapidly and extensively Used in food industry, chemical industry and biochemistry, medical research and other fields.
Chemical structure:
Sulfated or non-sulfated galactose and 3,6-anhydrogalactose by α-1, 3 glycosidic bond and β-1,4 linkages alternately formed in 1,3-linked D galactose Unit C4 with a sulfate group. Molecular weight of 200,000 or more. Molecular formula: (C12H18O9) n
Main applicaton:
Carrgeenan | FOOD | Gelling agent, thickener, stabilizer, suspension agent and clarifier, etc., the application effect is better in jelly, fudge, meat products, etc. |
Daily Chemical | Toothpaste, detergents, cosmetics and air fresheners, etc. | |
Pharmaceutical industry | Drug suspensions, barium sulfate dispersants, capsules, etc | |
Biochemistry | Microbial carriers and immobilized cell carriers | |
Other industries | Paint industry water based paint. Ceramic glaze, thickener of watercolor pigment, graphite suspension, sizing of textiles and paper, suspension of agricultural herbicides and insecticides, etc. |
Carrageenan application:
1, Carrageenan used in beverages and dairy products play a thickening, stability, shape, suspension, gel and so on.
2, Carrageenan applied to poultry products can improve and provide benefits to maintain moisture, flavor, texture, cuttability, freeze-thaw and stability.
3, Carrageenan beer can be used as a clarification agent in the beer production process.
Carrageenan as a good coagulant, can replace the usual agar, gelatin and pectin. Jelly made with carrageenan is elastic and not watery, so it becomes a commonly used gelling agent for jelly. It is used in soft candy to make products taste smooth, more elastic, less viscous and more stable.
5, Carrageenan as a functional food base, the development and application of dietary fiber is quite extensive. Dietary fiber in recent years by more and more people's attention, it is called "seventh nutrients."
6. Carrageenan is also used in chocolate milk, milk pudding, baby food, concentrated light milk, whipped natural and artificial cream, yogurt, processed cheese infusion, postprandial hydrogel pastry, fish gel, Ignorance of products, tomatoes and other spices in food.
Product Standard:
Item | GB1886.169-2016 | E407 | E407a |
Appearance | White cream to light yellow, or tan granule, or powder | White cream to light yellow powder | Light yellow to tan powder |
Particle size | - | 60-120-200 mesh | 120-200 mesh |
Viscosity/mPa.s | ≥5 | ≥5 | ≥5 |
Ash，w/％ | 15-40 | ≤15 | 15-40 |
Loss on drying，w/％ | ≤12.0 | ≤12 | ≤12 |
Lead（Pb）/(mg/kg) | ≤5.0 | ≤5 | ≤5 |
Arsenic（As）/(mg/kg) | ≤3.0 | ≤3 | ≤3 |
Cadmium（Cd）/(mg/kg) | ≤2.0 | ≤2 | ≤2 |
Mercury（Hg）/(mg/kg) | ≤1.0 | ≤1 | ≤1 |
Gel strength | - | ≥1200g/cm² | ≥500g/cm² |
Transparency | - | ≥80 | - |
pH value | 8-11 | 7-11 | 7-11 |
Acid insoluble ash w/％ | ≤1 | ≤1.0 | ≤1.0 |
Sulphate（SO4）w/％ | 15-40 | 15-40 | 15-40 |
Total plate count/(CFU/g) | ≤5000 | ≤5000 | ≤5000 |
Yeast and mould/cfu/g | - | ≤300 | ≤300 |
E coli/（CFU/g） | <10 | Absent in 5 g | Absent in 5 g |
Salmonella | Absent in 25 g | Absent in 5 g | Absent in 10 g |
Manufacturing
