| ≥1 piece |
Product Description
Kappa-carrageenanis a high-molecular-weight polysaccharide extracted mainly from Kappaphycus Alvarezii and Eucheuma Cottonii. Due to its unique characteristic of gelling ability, moderate viscosity,stability and high transparency, it is widely usedas gelling and suspending agent, thickener, and emulsifier in food industry to produce fine jelly, gummy candy, ice cream and processed meat etc.
| Refined Carrageenan | ||||
| Appearance | Snowy White Powder | |||
| Particle Size | 95% min. Thru 120 mesh | |||
| Viscosity (mPa.s) | ≥5 | |||
| Total Ash Content (%) | ≤30 | |||
| Moisture (%) | ≤10 | |||
| Gel Strength (g/cm2) (1.5%w/w,0.2% KCL,20°C) | ≥1100 | |||
| Transparency (T%) | ≥70 | |||
| PH | 7.0~9.0 | |||
| Ash of not dissolve into acid (%) | ≤1.0 | |||
| Sulphate (%,count by SO42-) | 15~40 | |||
| Heavy metal | ||||
| Arsenic content (ppm) | ≤3.0 | |||
| Lead content(ppm) | ≤5.0 | |||
| Mercury content(ppm) | ≤1.0 | |||
| Cadmium content(ppm) | ≤2.0 | |||
| Microbiology | ||||
| Total Plate Count (cfu/g) | ≤5000 | |||
| Yeast & Moulds(cfu/g) | ≤300 | |||
| E. coli | Negative in 5g | |||
| Salmonella | Negative in 10g | |||
| Semi-Refined Carrageenan | ||||
| Appearance | tiny yellow powder | |||
| Particle Size | 120/200mesh | |||
| Viscosity (mPa.s) | 20~200 | |||
| Total Ash Content (%) | ≤30 | |||
| Moisture (%) | ≤13 | |||
| KCL Gel Strength (g/cm2) (1.5%,0.2% KCL) | ≥450 | |||
| Transparency (T%) | ≥70 | |||
| PH | 7.0~11.0 | |||
| Ash of not dissolve into acid (%) | ≤1.0 | |||
| Sulphate (%,count by SO42-) | 15~40 | |||
| Heavy metal | ||||
| Arsenic content (ppm) | ≤2.0 | |||
| Lead content(ppm) | ≤5.0 | |||
| Mercury content(ppm) | ≤1.0 | |||
| Cadmium content(ppm) | ≤1.0 | |||
| Microbiology | ||||
| Total Plate Count (cfu/g) | ≤5000 | |||
| Yeast & Moulds(cfu/g) | ≤300 | |||
| E. coli | Negative in 5g | |||
| Salmonella | Negative in 10g | |||