| Customization: | Available |
|---|---|
| CAS No.: | 9000-07-1 |
| Formula: | C24h36o25s2 |
|
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Carrageenan has strong stability, and the dry powder is not easy to degrade after long-term storage. It is also very stable in neutral and alkaline solutions, and will not be hydrolyzed even when heated, but 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 decrease in gel strength. All types of carrageenan are soluble in hot water and warm milk. Dissolved in hot water can form a viscous transparent or slightly milky white easy-flowing solution. Carrageenan can only absorb water and swell but not dissolve in cold water. Based on the properties of carrageenan, it is usually used as thickener, gelling agent, suspending agent, emulsifier and stabilizer in the food industry. The production and application of these carrageenans have a great relationship with their rheological properties. Therefore, it is of great significance to accurately grasp the rheological properties of carrageenans and their changing laws under various conditions for production.
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.
|
Testing Items |
Specifications |
Results |
|
Appearance |
White powder, odorless |
Confirms |
|
Particle Size |
90% (≥120mesh) |
92.7 |
|
Viscosity |
≥30000 |
31600 |
|
Moisture content |
≤10 |
6.8 |
|
Glucomannan |
≥90 |
90.8 |
|
Ph |
5-7 |
5.7 |
|
Ash |
≤3.0 |
1.0 |
|
Pb |
≤0.8 |
0.1 |
|
As |
≤3.0 |
0.2 |
|
SO2 |
≤100 |
32 |
|
Total plate count |
≤3000 |
<3000 |
|
Yeast and mold |
≤100 |
<100 |
|
E.coli |
≤Not detected |
Not detected |
We usually prepare the goods within 7~10 days.
| Product Name | Product Name | Product Name |
| L-Methionine 63-68-3 | D-Methionine 348-67-4 | DL-Methionine 59-51-8 |
| L-Threonine 72-19-5 | D-Threonine 632-20-2 | DL-Threonine 80-68-2 |
| L-Tryptophan 73-22-3 | D-Tryptophan 153-94-6 | DL-Tryptophan 54-12-6 |
| L-Isoleucine 73-32- 5 | D-lsoleucine 319- 78-8 | DL-lsoleucine 443-79-8 |
| L-Valine 72-18-4 | D-Valine 640-68-6 | DL-Valine 516-06-3 |
| L-Lysine 56-87-1 | D-Lysine 923-27-3 | DL-Lysine 70-54-2 |
| L-Lysine Hcl 657-27-2 | D-Lysine Hcl 7274 -88-6 | DL-Lysine Hcl 70-53-1 |
| L-Alanine 56-41-7 | D-Alanine 338-69-2 | DL-Alanine 107-95-9 |
| L-Aspartic Acid 56- 84-8 | D-Aspartic Acid 1783- -96-6 | DL-Aspartic Acid 617-45-8 |
| L-Malic acid 97-67-6 | D-Malic Acid 636-61-3 | DL-Malic Acid 6915-15-7 |
| L-Phenylalanine 63-91-2 | D-Phenylalanine 673-06-3 | DL-Phenylalanine150-30-1 |
| L-Serine 56-45-1 | D-Serine 312 -84-5 | DL-Serine 302-84-1 |
| L-Arginine 74-79-3 | D-Arginine157-06-2 | L-Arginine Hcl 1119-34-2 |
| L-Proline 147-85-3 | D Proline 344- 25-2 | DL-Proline 609-36-9 |
| L-Tyrosine 60-18-4 | D-Tyrosine 556-02-5 | DL-Tyrosine 556-03-6 |
| L-Leucine 61-90-5 | D-Leucine 328-38-1 | DL-Leucine 328-39-2 |
| L-Cysteine 52-90-4 | D-Cysteine 921-01-7 | DL-Cysteine 3374- 22-9 |
| L-Citrulline 372-75-8 | N-acetyl-L-cysteine 616-91-1 | DL-Citrulline 627-77-0 |
| L-Glutamic Acid 56- -86-0 | N-acetyl-L-leucine 1188-21-2 | DL-Glutamic Acid 617-65-2 |
| L-Norvaline 6600 -40-4 | N-acetyl-L-tyrosine 5537-55-3 | DL-Norvaline 760-78-1 |
| L-Histidine 71-00-1 | Acetyl L-Carnitine 5080-50-2 | D-Citrulline 13594-51-9 |
| L-Glutamine 56- 85-9 | N-acetyl-L-alanine 97-69-8 | D-Glutamic Acid 138-16-9 |
| L-Glycine 56- -40-6 | N-acetyl-L-carnosine 56353-15-2 | D-Norvaline 2013-12-9 |
| L-Pyroglutamic acid 56-86-0 | Citrulline Malate 54940-97-5 | L-Carnitine 541-15-1 |
| L-Asparagine 70-47-3 | Ornithine Aspartate 3230-94-2 | L-Carnosine 305 -84-0 |
| L-Theanine 3081-61-6 | Arginine Aspartate7675-83-4 | L- Hydroxyproline 618-27-9 |
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