Semi-refined Carrageenan best price E407,China Wesburg price supplier

company profile

Shishi Wesburg Supply Chain Management Co.,Ltd.

China

Contact: Ms.Alina Qiu

Tel: 86-595-88479929

Number of Employees: 50 ~ 100

Business Type: Manufacture & Trade

product details

Model No:W-03

Standard:Food grade

Origin:China

Brand:Wesburg

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.

Specifications

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

Application/Usage

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;

Milk/Chocolate Milk Drink/Juice > stabilizes and improves viscosity;

Ice Cream > prevents large ice crystal formation; enhances excellent flavor release;

Flan/Dessert Gel/Confectionery >- serves as gelling agent; enhances flavor release and excellent mouthfeel;

Bread/ Noodle/Pasta > increases yield and improves texture and mouthfeel;

Cakes/Pastries > substitutes butter and improves texture and mouthfeel

Sauce/Salad Dressing > thickens and improves viscosity;

Beer/Wine/Vinegar > accelerates and improves clarity.

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