| Customization: | Available |
|---|---|
| CAS No.: | 9000-07-1 |
| Formula: | C24h36o25s2 |
|
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Food Additives 99% Lambda Carrageenan CAS 9000-07-1
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
|
Item |
Unit |
Standard |
Results |
|
Appearance |
/ |
Gray or pale light yellow to claybank powder |
Conform |
|
Sulphate |
% |
15~40 |
15 |
|
Viscosity |
Pa.s |
≥0.005 |
0.117 |
|
Loss on Drying |
% |
≤12.0 |
11.7 |
|
Total Ash |
% |
15~40 |
22 |
|
Substances insoluble in acids |
% |
≤1 |
0.1 |
|
As |
mg/kg |
≤3 |
0.1 |
|
Pb |
mg/kg |
≤5 |
0.2 |
|
Cd |
mg/kg |
≤2 |
less than0.1 |
|
Hg |
mg/kg |
≤1 |
less than0.01 |
|
Coli group |
MPN/100g |
≤30 |
less than30 |
|
Salmonella |
/25kg |
Not detected |
Not detected |
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.
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