Kappa semi-refined carrageenan in food 25kg/pastic-paper bag
Kappa semi-refined carrageenan in food
What is Carrageenan?
Carrageenan is obtained from various red seaweeds (marine algae). The major sources of carrageenan. Are now the two tropical red seaweeds Kappaphycus Alverezii and Eucheuma Denticulatum, also known as 'cottonii and spinosum' in popular literature. DEHUI is producing kappa carrageenan from Eucheuma Cottonii and iota carrageenan from Eucheuma Spinosum seaweeds.
Carrageenan is used as a thickening, stabilizing or emulsifying agent in dairy products like chocolate milks, ice creams, milk puddings, yoghurts, flans and the like. It is also used in processed meats, dog foods, toothpastes, air freshener gels, and a variety of other food and non-food products.
Carrageenan is frequently preferred over other thickening, suspending and binding ingredients because it is natural, economical, readily available and functional in an extremely broad application-based environments..
Desserts, ice cream, cream, milkshakes, sweetened condensed milks, and sauces: gel to increase viscosity
Beer: clarifier to remove haze-causing proteins
Pâtés and processed meats (ham, e.g.): substitute for fat, increase water retention and increase volume, or improve sliceability
Toothpaste: stabilizer to prevent constituents separating
Fruit Gushers: ingredient in the encapsulated gel
Fire fighting foam: thickener to cause foam to become sticky
Shampoo and cosmetic creams: thickener
Air freshener gels
Marbling: the ancient art of paper and fabric marbling uses a carrageenan mixture on which to float paints or inks; the paper or fabric is then laid on it, absorbing the colors.
Shoe polish: gel to increase viscosity
Biotechnology: gel to immobilize cells/enzymes
Pharmaceuticals: used as an inactive excipient in pills/tablets
Soy milk: used to thicken, in an attempt to emulate the consistency of whole milk
Diet sodas: mouthfeel and suspend flavors
Alien saliva (movie effects)
Animal models of inflammation used to test analgesics (dilute lambda carrageenan solution (1–2%) injected subcutaneously causes swelling and pain)
DEHUI produces Kappa and Iota from Euchema Cottonii and Eucheuma Spinosum seaweeds based on these essential phases.
compound series of carrageenan 1.Process by our own factory 2.food grade 3.food and beverage additive
Kappa carrageenan specification:
Kappa semi-refined carrageenan
Yellowish to colourless
Methanol, ethanol propane-2-ol content
Not more than 0,1 % singly or in combination
Viscosity of a 1,5 % solution at 75°C
Not less than 60 mPa.s
Loss on Drying
Not more than 12 % (105°C, four hours)
Not less than 15 % and not more than 40 % on the dried basis (as SO4)
Not less than 15 % and not more than 40 % determined on the dried basis at 550°C
Not more than 1 % on the dried basis
(insoluble in 10 % hydrochloric acid)
Not more than 2 % on the dried basis
(insoluble in 1 % v/v sulphuric acid)
Not more than 3 mg/kg
Not more than 5 mg/kg
Not more than 1 mg/kg
Not more than 1 mg/kg
Total plate count
Not more than 5 000 colonies per gram
Yeast and moulds
Not more than 300 colonies per gram
Negative in 5 g
Negative in 10 g
Appearance and Colour
Mobility powder white or ash white
PH value(1.5% w/w, 75°C)
Potassium Gel Strength g/cm2 (0.8%, 20°C)
Not less than 450 g/cm2
90% Crossed 120mesh
Packaging: 25kg polypropylene bag.
Storage and shelf life: 1year from date of manufacture when stores in cool and dry place.