Argc High Quality Kappa Semi-Refined Carageenan

• CAS No.: 9000-07-1
• Formula: C24h36o25s2
• EINECS: 232-524-2
• Type: Stabilizers, Thickeners
• Nutritional Value: Nutritional
• Effect: Stabilization
• Model NO.: Carageenan
• Resource: Natural
• Loading: 16mt
• Appearance: Powder
• Mesh: 80
• Name: Kappa Semi-Refined Carageenan
• Transport Package: by Sea in Container
• Specification: 25kg bag or as your request
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 5metric Ton/Metric Tons Per Month

Product Description

Food grade semi-refined carageenan powder iota carrageenan powder

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