Stabilisers And Emulsifiers Carrageenan
Carrageenan, E407, CAS no.11114-20-8, is a hydrophilic colloid extracted from certain red algae seaweed, it can be divided into K-type (Kappa), I-type (Iota) and L-type (lambda). Carrageenan is often used in food as the thickening, gelatinizing, suspending, emulsifying and stabilizing agents. Uses: in Jelly: jelly made by carrageenan is full of elasticity and has no off-water property. Uses in Soft Sweets:The transparent fruit sweets made by carrageenan have rich fruit flavors and moderate sweetness. tasty, non-stick to teeth. make the products taste well, full of elasticity, have a small viscosity and improve the stability. Uses in Ice Cream: enables ice cream to have a fine, smooth texture and a good taste. As an experienced Kappa & Iota Carrageenan manufacturer and supplier, we has been supplying and exporting Kappa & Iota Carrageenan for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Carrageenan powder Specification Item Standard Appearance Cream white powder Particle Size 95% pass 120 mesh Total sulfate (%) 15~ 40 Loss on drying (%) 12 Water viscosity(1.5%, 75C, mPa.s) 20~ 200 Water gel(1.5%, 0.2%KCl, g/cm2) 1200 Transparence (%) 75 Arsenic (As) 3 mg/kg Lead (Pb) 5 mg/kg Cadium (Cd) 1 mg/kg Mercury (Hg) 1 mg/kg Total plate count 5000 cfu/g Yeast and moulds 300 cfu/g Salmonella spp./ 10g Negative Escherichia coli/ 5g Negative Pathogenic bacteria Negative
100% Natural Sea Moss Raw Select the fresh high-quality seaweed, washing, sterilized then pass hot air drying, crushing into powder, and sieving through 80 mesh .light brown or off-white powder, fine and uniform particles, unique flavor of seaweed. The moss powder still have most part of nutritional substances, such as the vegetable protein, carotene, riboflavin, vitamin A, B vitamins, dietary fiber and other unsaturated fatty acids, iron, zinc, selenium, calcium.
High-quality Jelly Powder For Food Grade Wholesale Sea Moss Powder/ Jelly Powder For Export
CARRAGEENAN is a kind of nature ploysaccharide gum extracted from red algae. Our main product is K-carrageenan powder. It has great ability to form gel and owns high viscosity and solubility, satisfying elasticity, transparency and solubility. Owing to the high stability, the gel intensity and viscosity will be not degraded even after long-term storage. And, it can not be hydrolyzed in the heating neuter and alkalescent liquid. It has good combination with protein, which it can interact with cationic protein molecule between hydronium reactivity. Function: Coagulant, thickener, stabilizer, suspension. Food Industry: Soft candy, jelly, ham, canned meat, ice cream, beverage, milk, pudding, beer, bread, etc. Commodity Chemical Industry: Toothpaste, detergent, cosmetics, air freshener, etc. Pharmacy Industry: Capsule, suspension, barium sulfate for disperser, etc. Biochemical Industry: Carrier of microbe and immobilized cell, etc.
CARRAGEENAN is a kind of nature ploysaccharide gum extracted from red algae. Our main product is K-carrageenan powder. It has great ability to form gel and owns high viscosity and solubility, satisfying elasticity, transparency and solubility. Owing to the high stability, the gel intensity and viscosity will be not degraded even after long-term storage. And, it can not be hydrolyzed in the heating neuter and alkalescent liquid. It has good combination with protein, which it can interact with cationic protein molecule between hydronium reactivity. Function: Coagulant, thickener, stabilizer, suspension. Food Industry: Soft candy, jelly, ham, canned meat, ice cream, beverage, milk, pudding, beer, bread, etc. Commodity Chemical Industry: Toothpaste, detergent, cosmetics, air freshener, etc. Pharmacy Industry: Capsule, suspension, barium sulfate for disperser, etc. Biochemical Industry: Carrier of microbe and immobilized cell, etc.
Carrageenan is made up of sodium, potassium, magnesium and calcium sulphate esters of galactose and 3, 6-anhydrogalactose units. It is a wholly natural ingredient obtained from certain species of red edible seaweed called the Class Rhodophyceae. The popular sources for Carrageenan are the ChondrusCripus, EucheumaCottonii and EucheumaSpinosum species. The Chondruscrispus species grows mainly in cold water territories such as the northern coasts of the Atlantic while the Eucheuma species are abundantly found in tropical climates like the Philippines. The Philippines has successfully launched and maintained numerous EucheumaCottonii and EucheumaSpinosum seaweed farms providing ample supply and good quality to meet the growing demand. There are three Carrageenan types which are of commercial interest because of the various applications of hydrocolloids in food and other industrial uses. They are called the Iota, Kappa and Lambda Carrageenan. Marine Hydrocolloids Carrageenan uses the EucheumaCottonii for the production of Kappa Carrageenan and the EucheumaSpinosum for Iota Carrageenan. ChondrusCrispus species is used for production of Lambda Carrageenan.
E407; cas no:9000-07-1; einecs no:232-524-2; hs code:1302391100; specification:refined or semi-refined Routine packing:25kgs/bag
Carrageenan Used for meat processing, dairy products, ice cream and instant jelly manufacturing as gelling agent, moisture holder, texture enhancer In 25kg paper bag with PE bag inside
Carrageenan is a hydrophilic colloid extracted from certain red algae seaweed, it can be divided into K-type (Kappa), I-type (Iota) and L-type (lambda). In the food industry, Carrageenan is generally used as thickeners, gelling agents, suspending agents, emulsifiers and stabilizers, etc. The application in the food industry Carrageenan has strong stability and its dry powder does not readily degrade in long-term placement. It is also very stable in neutral and alkaline solution, it will not be hydrolyzed even when heated. But in acidic solution (especially the pH value â?¤ 4.0), Carrageenan is prone to acid hydrolysis with the gel strength and the viscosity decreased. It is worth noticing that, under neutral conditions, if carrageenan prolonged heating at high temperatures, it will be hydrolyzed to cause the gel strength reduced. All types of carrageenan can be dissolved in hot water and hot milk. When dissolved in hot water, it will form a viscous free running solution with transparent or slightly milky. Carrageenan will absorb water to expansion but cannot be dissolved in cold water.
carrageenan, agar agar, Konjac gum, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. And Xathan gum is also used in frozen foods and beverages, it helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum. We are the professional supplier for all these additives. Please feel free to contact us for more details.
Application: Edible gelatin is extracted from animal hide/bone,it is widely used in food industry, such as candy,dessert, ice cream,jelly,yogurt production,juice,ham and soy source etc. Pharmaceutical gelatin is widely used for soft capsule, hard capsule, tablet sugar-coat etc. Paintball gelatin is used for shell of paintball bullet. Industrial gelatin is widely used for jelly glue,carton box,glue,pasting,match,feed etc. Our advantages: 1.Most competitive pricing 2.Strict quality control 3.Respond in 24 hours to inquiry, feedback or other requirements 4.Shortest delivery time. 5.we will take pictures before and after loading as proof for clients' review. 6.E-mail: foture7@foturegroup.com
carrageenan for meat
Carrageenan is the hydrocolloid obtained by extraction with water or aqueous alkali, from some members of the class Rhodophyceae (red seaweeds). Carrageenan consists chiefly of potassium, sodium, calcium, magnesium, and ammonium sulfate of galactose and 3,6-anhydrogalactose copolymers.
Carrageenan (also known as antelope gum or carrageenan) is a kind of natural polysaccharide hydrophilic gum extracted from Marine plant red algae. It is usually white to pale yellow powder, odorless and tasteless.Carrageenan solubility in water is very good, good water temperature at 80 â?? can dissolve, the formation of the gel is thermal reversible gel, namely heating cooling gel melt into solution, solution to form a gel.Carrageenan has good stability, neutral and alkaline conditions, even heating is not easy to hydrolyze.Carrageenan and konjac gum, locust bean gum, xanthan gum, colloidal common use, and can play a significant synergistic effect, and can significantly change the gel characteristics, greatly increase the elasticity of the gel and water retention. Carrera is widely used in food industry, medicine, daily chemical industry, biochemistry, architectural coating, fabric printing and agriculture, etc.
Carrageenan for Processed Meat product Carrageenan is widely used in various meat products due to its unique reactivity with proteins. Carrageenan can form a uniform gel with proteins, creating a network structure during heating, which reduces the loss of meat juices. Additionally, adding carrageenan can lower the water activity in meat products, extending their shelf life. Advantages of application: 1. Improves product elasticity and slicability. 2.Enhances water-holding capacity, improving texture. 3.Excellent emulsifying properties.
Carrageenan for Ice cream Carrageenan combines emulsification and stabilization functions, allowing for the even distribution of fats and other solids, reducing and inhibiting the separation of the emulsion and the formation of ice crystals. Advantages of application: 1.Fine texture and excellent structure. 2.Smooth and creamy mouthfeel, soft and delicate. 3.Increases the expansion rate and resistance to melting of ice cream.
Carrageenan for Jelly Dessert carrageenan is a high-quality natural colloid known for its excellent gelling and emulsifying properties. When used to make jelly, it offers several advantages: 1.Crystal clear and minimal water separation. 2.Smooth, fresh, and pleasantly elastic texture. 3. Requires smaller amount of addition to optimize cost structure.
Carrageenan is characterized by its strong gelling capacity, high viscosity, and solubility, as well as satisfactory elasticity and transparency. When used in conjunction with other food gums such as locust bean gum and konjac gum, carrageenan can have a significant synergistic effect, improving the gel properties, enhancing gel elasticity, and water retention. As a gelling agent, thickener, stabilizer, and suspending agent, carrageenan finds wide applications in the food, chemical, pharmaceutical, and biotechnology industries. Its primary application is in the food industry. APPLICATIONS Widely used in processed meat products, sweet food, dairy & beverages, pet food, medicine and daily chemicals, etc.
Carrageenan(CAS:9000-07-1)
