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Quick Details

  • CAS No.: 9000-07-1
  • Other Names: thickener,modifier,stabilizer
  • MF: C3H5NAO3
  • EINECS No.: 232-524-2
  • FEMA No.: N/A
  • Place of Origin: Shandong, China (Mainland)
  • Type: Stabilizers, Thickeners
  • Brand Name: Dehui
  • Model Number: K101/K102AB
  • particle size of carrageenan: 80-120 mesh
  • Strength: Not less than 1350
  • Viscosity: Not less than 40
  • Carrageenan type: Kappa

Packaging & Delivery

Packaging Details 25kg/paper-plastic bag;21 metric tons for 20'FCL
Delivery Time within 10 days after confirm order

Specifications

kappa carrageenan
1.Prevent fat separation
2.meat extender and binder
3.enchance juiciness,increase yield

 

 

kappa carrageenan

1.Product Description:
Blended carrageenan for meat additives,a pale yellow, odorless and tasteless powder. Carrageenan is a naturally-occurring family of polysaccharides extracted from red seaweed. It is used as a gelling, thickening, and stabilizing agent in a wide range of food and beverage applications. This product is a semi-refined food grade Kappa Carrageenan. It is used as an extender and stabilizer in processed meat & poultry products. Typical usage level is 0.25-0.75% w/w tumbled into the product. 

2.Product Feature: 

High quality oceanic red algae made in Indonesia and Philippines is used as raw material.This product can gelatinate, wet, emulsify and shape meat goods, improve meat goods elasticity and turn the tastes. The meat goods treated with this product has exquisite structure, sheet-cutting property. appropriate toughness, excellent elasticity and non sweating,enchance juiciness,increase yield.

3.Application:

ham,creophagism,gammon,sausage,bacon,meat foods.

4.Specification:

 

Item

Standard

Result

Appearance

White powder

accord

Moisture(105°C,4h)

≤15%

8.5%

Particle Size

90% Crossed 80 mesh

accord

Viscosity(1.5%,75°C,#1sp 30rpm)

≥10mPa.s

40

Total Sulphate

15-40%

21%

PH(1.5%w/w,60°C)

7-10

8.0

As (mg/kg)

≤3

<3

Pb(mg/kg)

≤5

<5

Cd(mg/kg)

≤1

<1

Hg(mg/kg)

≤1

<1

Gel Strength

(1.5%Lat20°C 10h )

≥1000 g/cm2

1300

Acid Insoluble Ash

≤1%

0.15%

Total Plate Count

≤5000cfu/g

2.0×103 cfu/g

Yeast and Moulds

≤300cfu/g

<300cfu/g

Escherichia Coli

negative by test

accord

Salmonella

negative by test

accord

 

 

1. Add when injection

This method mainly aim at meat foods with injection technology,for example:barbecue, braised pork with soy sauce, ham etc. block meat foods,in order to improve meat tenderness, 

production rate and flavour, carrageenan should be dissolved in salt water, 

inject the solution into meat by needle and distribute evenly in meat. 

 

Dosage: 0.3-0.6% of raw material meat.

Usage:Brine should be prepared 24 hours in advance,dissolve phosphate into in some hot water, then add hydrated salt, white granulated sugar, monosodium glutamate,stirring thoroughly,then put into 4 ℃ springhouse,and add sodium erythorbate, sodium nitrite, Soy protein isolate, carrageenan, starch, lure red 1 hour in advance, 

be used after stirring thoroughly.

 

2. Add when Rolling and Kneading

 

This type carrageenan could enhance viscosity between meat loaf and meat grain, 

improve elasticity and brittleness of meat foods, also raise the rate of finished products.

Dosage: 0.4-0.6% of finished product.

Usage:Add carrageenan directly into meat or match into salt water,put into vacuum tumbler, rolled with meat loaf(meat grain) and other ingredient. It should be put at final step if used as powder type,which can make meat protein separate out well during rolling. If used as brine, it is same to the injection type usage.

 

3. Add when Cutting and mixing     

Carrageenan has very good applications as thickener, emulsify, water-retaining agent in meat paste, improve elasticity and tenacity of meat foods.

Dosage: 0.4-0.6% of finished product.

Usage:

 Firstly,put lean into chopper mixer, 3-5 round in low speed,at the same time add salt, nitrite, phosphate, and add one third cold water, and cut more than 5 minutes, 

then add fat meat, cheek meat and other rim charge, and cut 5 minutes more, add one third cold water and spice, 

after cut 4 minutes, add carrageenan, starch, other filler and rest of water, go on cut 5 minutes when lean, 

fat meat and all ingredient together. The final temperature of emulsifying meat should keep at about 12℃.

 

5.Packaging:  25kg polypropylene bag.

6.Storage shelf life: 1year from date of manufacture when stores in cool and dry place.

 

 

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