Carrageenan
Carrageenan is from Eucheuma, seaweed, and other red algae seaweed extracted from the hydrophilic colloid. Carrageenan has many physicochemical properties such as hydrophilic colloid, gel, thickening, emulsification, film formation and stable dispersion. It can be used as a gelling agent, emulsifier, thickener or suspending agent for stabilizing emulsion, controlling Liquid shrinkage, forming, cementing and dispersing, etc. Carrageenan used in food industry, chemical industry and biochemistry, medical research and other fields.
Product Details
Main applicaton:
| Carrageenan | Food industry | Gelatinizing agent, thickening agent, deflocculant and clarifying agent etc.The application effect is better in jelly, meat products, dairy, drink, pet food, etc. |
| Daily industry | Toothpaste, detergent, cosmetic and air fresher, ect. | |
| Pharmaceutical | Medicine suspension, barium sulfate dispersant, capsule, etc. | |
| Biochemistry | Microbial carrier, immobilized cell carrier | |
| Others | As thickening agent for water water-based paint, ceramic glaze material and water color, the sizing material for textile products and paper, etc. |
Carrageenan application:
1、Carrageenan used in beverages and dairy products play a thickening, stability, shape, suspension, gel and so on.
2 、Carrageenan applied to meat products can improve taste, enhance product hardness, elasticity and juiciness, increase yield and reduce water out during refrigeration or freezing, improve the slicing quality of the ham etc.
3、Carrageenan beer can be used as a clarification agent in the beer production process.
4、Carrageenan as a good coagulant, can replace the usual agar, gelatin and pectin. Jelly made with carrageenan is elastic and not watery, so it becomes a commonly used gelling agent for jelly. It is used in soft candy to make products taste smooth, more elastic, less viscous and more stable.
5、Carrageenan as a functional food base, the development and application of dietary fiber is quite extensive. Dietary fiber in recent years by more and more people’s attention, it is called “seventh nutrients.”
6、Carrageenan is also used in chocolate milk, milk pudding, baby food, concentrated light milk, whipped natural and artificial cream, yogurt, processed cheese infusion, postprandial hydrogel pastry, fish gel, Ignorance of products, tomatoes and other spices in food.
Main application :
| Item | GB1886.169-2016 | E407 | E407a |
| Appearance | White cream to light yellow, or tan granule, or powder | White cream to light yellow powder | Light yellow to tan powder |
| Particle size | – | 60-120-200 mesh | 120-200 mesh |
| Viscosity/mPa.s | ≥5 | ≥5 | ≥5 |
| Ash，w/％ | 15-40 | ≤15 | 15-40 |
| Loss on drying，w/％ | ≤12.0 | ≤12 | ≤12 |
| Lead（Pb）/(mg/kg) | ≤5.0 | ≤5 | ≤5 |
| Arsenic（As）/(mg/kg) | ≤3.0 | ≤3 | ≤3 |
| Cadmium（Cd）/(mg/kg) | ≤2.0 | ≤2 | ≤2 |
| Mercury（Hg）/(mg/kg) | ≤1.0 | ≤1 | ≤1 |
| Gel strength | – | ≥1200g/cm² | ≥500g/cm² |
| Transparency | – | ≥80 | – |
| pH value | 8-11 | 7-11 | 7-11 |
| Acid insoluble ash w/％ | ≤1 | ≤1.0 | ≤1.0 |
| Sulphate（SO4）w/％ | 15-40 | 15-40 | 15-40 |
| Total plate count/(CFU/g) | ≤5000 | ≤5000 | ≤5000 |
| Yeast and mould/cfu/g | – | ≤300 | ≤300 |
| E coli/（CFU/g） | < 10 | Absent in 5 g | Absent in 5 g |
| Salmonella | Absent in 25 g | Absent in 5 g | Absent in 10 g |
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