Africa Low Price Thickener Carrageenan Food Grade Reliable Factory Supply

• CAS No: 9000-07-1
• Formül: /
• EINECS: 232-524-2
• Ambalaj Malzemesi: Kağıt
• Depolama Yöntemi: Normal
• Raf ömrü: 12 ay
• Hayır. Modeli.: carrageenan
• Ana Aktif İçerik: ÇILGIN
• Uygulama: İçecekler, Un Ürünleri, Jelly/Ice Cream, Fırınlanmış Ürünler
• örnek: kullanılabilir
• "mod: 20 kg
• teşkil edebileceğini: toz
• renk: beyaz
• Taşıma Paketi: Carton
• Teknik Özelikler: 1kg*20/carton
• Ticari Marka: ZIO
• Menşei: China
• Üretim Kapasitesi: 10000kg/Months

Ürün Açıklaması

Product Description

          Carrageenan is a hydrophilic colloid, also known as eucheumarin, gelatian gum, carrageenan, and carrageenan, because carrageenan is extracted from red algae seaweeds such as eucheuma, gellidium, and carrageenan. The chemical structure of the hydrophilic colloid that comes out is the calcium, potassium, sodium and ammonium salts of polysaccharide sulfate composed of galactose and anhydrogalactose. Due to the different binding forms of sulfate esters, it can be divided into K type (Kappa), I type (Iota), and L type (Lambda). Widely used in the manufacture of jelly, ice cream, pastries, soft candies, canned food, meat products, eight-treasure porridge, white fungus and bird's nest, soups, cold foods, etc.

Product Parameters

           Carrageenan has strong stability and the dry powder is not easily degraded when placed for a long time. It is also stable in neutral and alkaline solutions and will not hydrolyze even if heated. However, in acidic solutions (especially pH ≤ 4.0) carrageenan is prone to acid hydrolysis, and the gel strength and viscosity decrease. It is worth noting that under neutral conditions, if carrageenan is heated at high temperature for a long time, it will also be hydrolyzed, resulting in a reduction in gel strength. All types of carrageenan dissolve in hot water and hot milk. Dissolved in hot water, it can form a viscous, transparent or slightly milky free-flowing solution. Carrageenan can only absorb water and swell but cannot dissolve in cold water. Based on the properties of carrageenan, it is usually used as a thickener, gelling agent, suspending agent, emulsifier and stabilizer in the food industry. The production and application of these carrageenans are closely related to their rheological properties. Therefore, accurately grasping the rheological properties of carrageenans and their changing patterns under various conditions is of great significance to production.
 

Item Name	Carrageenan
Appearance	Yellowish to tan powder
Viscosity (1.5%),  mpa.s	171
Gel strength (1.5%), g/cm^2	1200
Loss on drying,  %	7.4
PH Value	7.3
Light transmittance (1.5%), T%	95
Through 80 mesh, %	conforms
Arsenic(As)  (mg/kg)	0.17
Lead  (Pb) (mg/kg)	0.19
Salmonella  (/25g)	Negative

Detailed Photos