Food Additives Buy Carrageenan Powder /Carrageenan Sausage 11114-20-8

• Customization: Available
• CAS No.: 11114-20-8
• Packaging Material: Plastic
• Model NO.: 11114-20-8
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Carrageenan
• Application: Drinks, Flour Products, Baked Goods
• Loading Port: Xingang Port
• Delivery: Within 7 Dags After Received The Order
• Payment: 50% Tt in Advance,50%Tt Against Copy Bl
• Transport Package: 25kg/Bag
• Specification: 99%
• Origin: Inland China
• Production Capacity: 5000mt/Mouth

Product Description

They can be divided into K type (Kappa), l type (lota), and L type (Lambda).
Carrageenan is a white powder, odorless or slightly odorous with a sticky and slippery taste, dissolved in about 80° water, forming a viscous, transparent or slightly milky easy-flowing solution. The solution of boiling with 30 times water for 10min cools to form a colloid. The viscosity of the combination with water increases, and the emulsification effect is reacted with the protein, so that the emulsion is stable.

Carrageenan is a hydrophilic colloid extracted from some red algae seaweeds, and its chemical structure is calcium, potassium, sodium, and ammonium salts of polysaccharide sulfates composed of galactose and anhydrogalactose.

Certification of Analysis

Appearance	White to yellowish powder or granule	Qualified
Particle size(100 mesh)	95% passed	Qualified
Viscosity(1.5% ,75C),mPa·s	≥20	26
Loss on drying(105C,4h),w/%	≤12.0	8.46
Ash (550C),w/%	15-40	31.1
pH  (1%)	8~11	9.47
Sulphates (SO42-),w/%	15-40	Qualified
Acid-insoluble ash,w/%	≤1	Qualified
Acid-insoluble matter,w/%	≤2	Qualified
Lead (Pb) ,mg/kg	≤5.0	Qualified
Arsenic (As),mg/kg	≤3.0	Qualified
Mercury(Hg),mg/kg	≤1.0	Qualified
Cadmium(Cd),mg/kg	≤2.0	Qualified
Total plate count (CFU/g)	≤5000	200
Yeast and moulds (CFU/g)	≤300	Qualified
E.Coli	Absent in 5g	Qualified
Salmonella	Absentin 10g	Qualified

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
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