Argc High Quality Kappa Refined Carageenan

• Customization: Available
• CAS No.: 9000-07-1
• Formula: C24h36o25s2
• Model NO.: Kappa Refined Carageenan
• EINECS: 232-524-2
• Type: Stabilizers, Thickeners
• Nutritional Value: Nutritional
• Effect: Stabilization
• Resource: Natural
• Kappa: Refined Carageenan
• Apperarance: Powder
• Mesh: 80
• Loading: 16mt
• 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

ARGC high quality Kappa Refined Carageenan

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	Yellowish to white flowing powder
Particle Size	90% pass 60 mesh
Sulphate (count by SO 4 2- , %)	15-40
Loss on Drying (%)	≤12
Total Ash Content (%)	15-40
Viscosity (mPa.s)	≥80
Gel Strength (Kcl, g/cm 2 )	≥1,600
Transparency (T%)	≥85
Acid-insoluble ash (%)	≤1.0
PH level	8.0-11.0
Arsenic (mg/kg)	≤3.0
Lead (mg/kg)	≤5.0
Mercury (mg/kg)	≤1.0
Cadmium (mg/kg)	≤2.0
Total Plate Count (CFU/g)	≤5,000
Yeast & Moulds (CFU/g)	≤300
E. coli	Absent in 5g
Salmonella	Absent in 10g

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