High Quality Strict Technology Food Additive Carrageenan Powder

• Customization: Available
• CAS No.: 11114-20-8
• Formula: C20h36o16
• Model NO.: Food additives
• EINECS: 232-945-1
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Carrageenan
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Appearance: White or Light Brown Granules or Powder
• Grade: Food Grade
• Storage: Normal
• Usage: Food Additive
• Transport Package: Bag
• Specification: 99%
• Trademark: zhuofeng
• Origin: China
• HS Code: 3502110000
• Production Capacity: 5000mt/Month

Product Description

    Carrageenan is a hydrophilic colloid, also known as eucheumarin, gelatin, carrageenan, and carrageenan, because carrageenan is extracted from red algae seaweeds such as eucheuma, gellidium, and carrageenan. It is a hydrophilic colloid whose chemical structure is the calcium, potassium, sodium and ammonium salts of polysaccharide sulfates composed of galactose and anhydrogalactose. Due to the different binding forms of sulfate esters, it can be divided into K type (Kappa), I type (Iota), and L type (Lambda). It is widely used in the manufacture of jelly, ice cream, pastries, soft candies, canned food, meat products, eight-treasure porridge, white fungus and bird's nest, soup foods, cold foods, etc.

Item	Results
Color	White or light yellow to brownish yellow
Appearance	Powder or particle
Sulfate (SO42),w/%	15-40
Viscosity (1.5%,75ºC) , Pa·s	≥ 0.005
Loss on drying (105ºC,4h),w/%	≤ 12.0
Ash(550ºC,4h), w/%	≤ 15-40
Acid insoluble ash, w/%	≤ 1
Acid insoluble matter, w/%	≤ 2
pH(1%)	8-11
Lead/(mg/kg)	≤ 5.0
Arsenic/(mg/kg)	≤ 3.0
Cadmium/( mg/kg)	≤ 2.0
Mercury/(mg/kg)	≤ 1.0
Gel strength( 1.5%+0.2%KCl),g/cm²	≥ 1300 (TA.XT)
Mesh	80
Total plate count(CFU/g)	≤ 5000
Escherichia coli(MPN/g)	<3.0
Salmonella(25g)	Negative

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.
3. The role of carrageenan in ice cream production
In the production of ice cream and ice cream, carrageenan can evenly distribute fat and other solid components, preventing milk component separation and ice crystal growth during manufacturing and storage. In the production of ice cream, carrageenan can react with cations in milk to produce gelatinization, which can increase the formability and melting resistance of ice cream, improve the stability of ice cream during temperature fluctuations, and prevent it from melting easily when placed.

· 1kg/aluminium foil bag, with two plastic bags inside.
· 25kg/fiber drum, with two plastic bags inside.
· Size:ID 42cm*H52cm,0.08m3/drum;
· Net Weight:25kgs Gross Weight:28kgs.

·≤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.