| CAS No.: | 11114-20-8 |
|---|---|
| Formula: | C24h36o25s2-2 |
| EINECS: | 234-350-2 |
| Nutritional Value: | Nutritional |
| Certification: | BRC, ISO, FDA, HACCP |
| Packaging Material: | Paper |
| Samples: |
50g 100g 150g 200g 500g 1Kg
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| Customization: |
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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.
Certification of Analysis
| Appearance | White to yellowish powder or granule | Qualified |
| Particle size(100 mesh) | 95% passed | Qualified |
| Viscosity(1.5% ,75C),mPa·s | ≥20 | 26 |
| Loss on drying(105C,4h),w/% | ≤12.0 | 8.46 |
| Ash (550C),w/% | 15-40 | 31.1 |
| pH (1%) | 8~11 | 9.47 |
| Sulphates (SO42-),w/% | 15-40 | Qualified |
| Acid-insoluble ash,w/% | ≤1 | Qualified |
| Acid-insoluble matter,w/% | ≤2 | Qualified |
| Lead (Pb) ,mg/kg | ≤5.0 | Qualified |
| Arsenic (As),mg/kg | ≤3.0 | Qualified |
| Mercury(Hg),mg/kg | ≤1.0 | Qualified |
| Cadmium(Cd),mg/kg | ≤2.0 | Qualified |
| Total plate count (CFU/g) | ≤5000 | 200 |
| Yeast and moulds (CFU/g) | ≤300 | Qualified |
| E.Coli | Absent in 5g | Qualified |
| Salmonella | Absentin 10g | Qualified |
1.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;
2.Milk/Chocolate Milk Drink/Juice > stabilizes and improves viscosity;
3.Ice Cream > prevents large ice crystal formation; enhances excellent flavor release;
4.Flan/Dessert Gel/Confectionery >- serves as gelling agent; enhances flavor release and excellent mouthfeel;
5.Bread/ Noodle/Pasta > increases yield and improves texture and mouthfeel;
6.Cakes/Pastries > substitutes butter and improves texture and mouthfeel
7.Sauce/Salad Dressing > thickens and improves viscosity;
8.Beer/Wine/Vinegar > accelerates and improves clarity.
9.Refined Iota Carrageenan for toothpaste
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