Food Grade Carrageenan Meat Product Coagulant Meatball Reinforcement

• Customization: Available
• CAS No.: 11114-20-8
• Formula: C24h36o25s2
• Model NO.: food additives
• Certification: ISO
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Carrageenan
• Application: Drinks, Jelly/Ice Cream, Baked Goods
• Payment: 50% Tt in Advance,50% Tt Against Copy Bl
• MOQ: 100kg
• Appearance: White
• Resource: Carrageenan
• Transport Package: Bag
• Specification: 25kg/Bag
• Trademark: /
• Origin: China
• HS Code: 39139000
• Production Capacity: 10000 Tons/Year

Product Description

Carrageenan is a extract of hydrocolloid red seaweeed, with functions of gel, suspension, emulsion, thickener, stability, hold water. It used for food industry such as cheese, ice-cream, yaourt, butter, sausage, jelly, candy,meat products, aquatic products and so on. Carrageenan also has important functions for pharmaceutical, daily chemical, biological engineering.

Carrageenan is widely used in Dairy, Jelly, soft candies, meat products, beverage, capsule... etc.

ARGC  Thickeners E407 Refined Carrageenan food grade in toothpaste

Product Name:Carrageenan
EINECS: 232-524-2
CAS: 9000-07-1
Molecular formula: C24H36O25S2
Type:Stabilizers, THICKENERS, Kappa Refined,Semi-refined,Iota refined, semi-iota refined Carrageenan
Appearance:white powder
Grade:Food grade
Application:Food Addtive
Shelf Life:2years
Size:Min 95% Pass 120 Mesh
Certification:Halal,Kosher,Iso,Haccp
Form:Powder Form
Sample:Avaliable
Solubility: Insoluble in cold water, but swollen into a plastic block, insoluble in organic solvents, soluble in hot water into a translucent colloidal solution (in hot water above 70 ºC dissolution rate increased; Gelling properties: Thermally reversible gels can be formed in the presence of potassium ions.

 

 

Product Name	CARRAGEENAN
Standard	E407
Parameter	Standard
Appearance	White-Cream Powder
Particle Size	80 mesh
Viscosity (cps)	20~200
Total Ash Content (%)	Max. 20
PH	7-11
Moisture (%)	Max. 13
Gel Strength (g/cm^2)	Min. 1200
Water Gel Strength (g/cm^2)	-------
Heavy Metal(count by Pb,ppm)	Max. 10
Sulphate (%)	15-40
Arsenic content (ppm)	Max. 2
Cd (ppm)	Max. 1
Hg (ppm)	Max. 1
Acide Insoluble Substance  (%)	Max. 1
Transparency (%)	Min. 80
Moulds & Yeast (cfu/g)	Max. 300
Escherichia Coli	Absent in 5g
Salmonella	Absent in 10g
Total Plant Count (cfu/g)	Max. 5000

It is used as a gelling, thickening, and stabilizing agent in a wide range of food and beverage applications, like jelly, ice cream and beer.

Carrageenan can be used as an extender and stabilizer in processed meat & poultry products.



Effect in jelly
As a good coagulant, carrageenan can replace the usual agar, gelatin and pectin. The jelly made with agar is not elastic enough and the price is higher; the disadvantage of making jelly with gelatin is that the solidification and melting points are low, and low temperature refrigeration is required for preparation and storage; the disadvantage of using pectin is that it needs to add high-soluble sugar and adjust Appropriate pH value can coagulate. Carrageenan does not have these disadvantages, and the jelly made of carrageenan is elastic and has no water separation, so it has become a commonly used gelling agent for jelly.
The following points should be paid attention to when carrageenan is applied in jelly:
One is that because carrageenan belongs to the konjac gum system, its solubility is relatively low, so it needs to be kept warm. If the holding time is not enough and the dissolution is not complete, the jelly taste will not be good, and the jelly will be very tender and not formed; but at the same time, the holding time is too long, the carrageenan is too alkaline or sodium citrate is added. Buffer, it is prone to deacetylation and denaturation, resulting in the phenomenon of "egg drop soup", and the jelly may still not form. Therefore, it is recommended not to keep warm after boiling in summer, and keep warm for 10 minutes after boiling in winter, and spring and autumn are between the two.
Second, because carrageenan is not acid-resistant, the lower the acid adding temperature, the better. It is usually done at 70°C-80°C before jelly filling or according to actual process conditions. Otherwise, the higher the temperature, the easier it is to destroy carrageenan and affect the taste. It is also recommended that Citric acid is added after being dissolved in water to avoid local over-acidity; the pH value is generally not lower than 4. If a more sour taste is required, other colloids should be used; pasteurization will also affect the taste and needs to be adjusted according to the actual situation.
The third is filtering. After boiling, use a sieve to filter the liquid. The purpose is to remove insoluble konjac gum particles and obtain a relatively transparent jelly. This can achieve the transparent effect of some high-end jelly.
Application in gummies
Transparent fruit gummies made of carrageenan have been produced in my country for a long time. They have strong fruit aroma, moderate sweetness, are refreshing and non-sticky to the teeth, and are more transparent than agar-agar and cheaper than agar-agar. They can be added to ordinary hard candies and soft candies. It can make the product taste smooth, more elastic, less viscous and more stable.
Things to note when using carrageenan in gummies:
First, the soft candy powder based on carrageenan is not easy to dissolve under high sugar concentration, so it is recommended to dissolve it with water first, otherwise it is easy to produce "trachoma", that is, small colloidal particles one by one.
The second is that the reducing sugar content is too low, the storage time is long, and it is easy to return sand; the reducing sugar content is too high, and it is easy to be molded when the sugar is boiled.
The third is that you can add colorful materials after the glue is boiled, such as carrot paste, but you must calculate the proportion of soft sugar powder.
Application in ice cream
In the production of ice cream and ice cream, carrageenan can evenly distribute fat and other solid components, prevent the separation of milk components and the increase of ice crystals during production and storage. It can make ice cream and ice cream texture delicate, smooth and delicious. In the production of ice cream, carrageenan can interact with cations in milk to produce unique gelling properties, which can increase the molding and melting resistance of ice cream, improve the stability of ice cream when temperature fluctuates, and make it less likely to melt when placed. .
In ice cream production, although carrageenan is not suitable as the main stabilizer, it can be used as a good auxiliary stabilizer to prevent whey separation at very low concentrations. Because although carrageenan will increase the viscosity of the system, it cannot contain enough colloid to stabilize the system. Locust bean gum, guar gum, and carboxymethylcellulose are good primary stabilizers either alone or in combination, however they have the same disadvantage of causing whey separation in ice cream mixes. So adding carrageenan can inhibit the occurrence of this phenomenon.
When using carrageenan in ice cream, you should pay attention to: first, a small amount of starch can be added for filling, but if the amount is large, it will have a powdery texture and poor taste; second, the amount of carrageenan is small, and it is mostly used in the freezing process after aging.