Carrageenan Kappa Semi-Refined
Thickeners · CAS 9000-07-1
CAS No.
9000-07-1
Form
Light Yellow Free-Flowing Powder
Description
Natural seaweed extracted material; High yield & econimic; Low viscosity; High transparency & gel strength. Carrageenan would gelatinate, wet, emulsify and shape meat goods, improve elasticity and tastes of meat products. Meat goods treated with carrageenan has property of exquisite structure, sheet-cutting property, appropriate toughness, excellent elasticity and non sweating. Carrageenan is mainly suitable for toasted meat goods.
Specifications
| Items | Standards |
|---|---|
| Appearance | Yellowish to yellow powder |
| Paticle Size | Min 95% Pass 120 Mesh |
| Total Sulfate (%) | 15- 40 |
| Loss on drying (%) | 12 Max |
| Viscosity (1.5%, 75°C, mPa.s ) | 5 Min |
| Gel Strength (1.5% w/w, 0.2% KCl, 25°C, g/cm2) | 500 Min |
| pH (1% solution) | 8- 10 |
| Lead | 5 mg/kg Max |
| Arsenic | 3 mg/kg Max |
| Mercury | 1 mg/kg Max |
| Cadmium | 1 mg/kg Max |
| Total Heavy Metals (as Pb) | 10 mg/kg Max |
| Total Plate Count | 5000 cfu/g Max |
| Yeasts & Moulds | 300 cfu/g Max |
| Salmonella spp. | Negative in 5 g |
| E. coli | Negative in 10 g |
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