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Refined Kappa Carrageenan Natural Plant Extracts Used In Products That Need Gelling

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Good quality Peptide APIs for sales
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Refined Kappa Carrageenan Natural Plant Extracts Used In Products That Need Gelling

Detailed Product Description

Refined Kappa Carrageenan in Confectionery

Brief Introduction of Refined Carrageenan:

Refined Carrageenan is a jelly-like substance obtained by extraction with alkaline water from red seaweeds. 80mesh Kappa refined carrageenan is used mainly in products that need gelling, suspending, thickening or water holding properties. Carrageenan is used as stabilizer, emulsifier, thickener, filler and gelling agent for dairy-based products such as cheese, ice cream, yogurt, butter, sausages and so on.

 

Application of Refined Carrageenan:

  • 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;
  • Milk/Chocolate Milk Drink/Juice > stabilizes and improves viscosity;
  • Ice Cream > prevents large ice crystal formation; enhances excellent flavor release;
  • Flan/Dessert Gel/Confectionery >- serves as gelling agent; enhances flavor release and excellent mouthfeel;
  • Bread/ Noodle/Pasta > increases yield and improves texture and mouthfeel;
  • Cakes/Pastries > substitutes butter and improves texture and mouthfeel
  • Sauce/Salad Dressing > thickens and improves viscosity;
  • Beer/Wine/Vinegar > accelerates and improves clarity.

Analysis of Refined Carrageenan:

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

 

 

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