High Quality Food Grade Thickeners Refined Carrageenan

• Customization: Available
• CAS No.: 9000-07-1
• Formula: C24h36o25s2
• Model NO.: carrageenan
• EINECS: 232-524-2
• Certification: ISO
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Carrageenan
• Application: Meat, Drinks, Jelly/Ice Cream
• Form: Fine Powder
• Grade: Food Grade
• Transport Package: Bag
• Specification: 99%
• Trademark: zhuofeng
• Origin: China
• HS Code: 350211000
• Production Capacity: 5000mt/Month

Product Description

Carrageenan has strong stability and the dry powder is not easily degraded when placed for a long time. It is also stable in neutral and alkaline solutions and will not hydrolyze even if heated. However, in acidic solutions (especially pH ≤ 4.0) carrageenan is prone to acid hydrolysis, and the gel strength and viscosity decrease. It is worth noting that under neutral conditions, if carrageenan is heated at high temperature for a long time, it will also be hydrolyzed, resulting in a reduction in gel strength. All types of carrageenan dissolve in hot water and hot milk. Dissolved in hot water, it can form a viscous, transparent or slightly milky free-flowing solution. Carrageenan can only absorb water and swell but cannot dissolve in cold water. Based on the properties of carrageenan, it is usually used as a thickener, gelling agent, suspending agent, emulsifier and stabilizer in the food industry. The production and application of these carrageenans are closely related to their rheological properties. Therefore, accurately grasping the rheological properties of carrageenans and their changing patterns under various conditions is of great significance to production.

 

Items	Result
Outward appearance luster	White, non unusual small
Moisture content, (105ºC, 4h), %	<12%
Total ash (750ºC, 4h), %	<22%
Viscosity (1.5%, 75ºC, 1#30pm),mpa.s	>100
Potassium gel strength (1.5% Solution, 0.2% KCl solution, 20ºC, 4h), g/cm2	>1500
Ash of not dissolve into acid	<0.05
Sulphate (%,count by SO42-)	<30
PH (1.5% solution)	7-9
As (mg/kg)	<3
Pb (mg/kg)	<5
Cd (mg/kg)	<2
Hg (mg/kg)	<1
Yeast & Moulds (cfu/g)	<300
E.Coli (MPN/100g)	<30
Salmonella	Absent
Total plate count (cfu/g)	<500

1. The role of carrageenan in jelly production, Carrageenan, as a coagulant, can replace commonly used agar, gelatin, and pectin. Fruit made from agar Insufficient freezing elasticity and high prices; The disadvantage of using gelatin to make jelly is that it has low solidification and melting points, and both preparation and storage require low-temperature refrigeration; The disadvantage of using pectin is that it requires the addition of high solubility sugars and the adjustment of an appropriate pH value to solidify. Carrageenan does not have these shortcomings. The jelly made of carrageenan is elastic and does not have water separation property. Therefore, it becomes a commonly used gel agent for jelly.
2. The role of carrageenan in the production of soft candy
Using carrageenan to make transparent fruit gummy has been produced in China for a long time. Its fruit aroma is strong, sweetness is moderate, and transparency is better than that of agar. Its price is lower than that of agar. Adding it to general hard and soft candies can make the product smoother, more elastic, less sticky, and has high stability.

Product Packaging: For the most basic packaging, we use aluminum foil bags sealed with double-layer vacuum packaging. We can provide packaging of different specifications: 1Kg 2kg 5Kg 10kg 20kg 25kg 200kg. Use high-hardness cartons and filling materials to avoid product damage during transportation. The customer receives a satisfied product.

≤50kg, Express delivery recommended, usually called as DDU service;
≤500kg,Air shipping recommended, usually called as CIF service;
>500kg, sea shipping recommended, usually called as FOB, CFR, or CIF service;
For high value products, please select air shipping and express delivery for safety