Carrageenan is a naturally-occurring family of carbohydrates extracted from red seaweed, which is widely used in dairy products because it forms complexes with calcium and milk proteins. It thickens and helps suspend cocoa particles in chocolate milk. It stabilizes ice cream to protect it from thawing and refreezing, and enables it to hold more air.
Main Function: - Thickener
- Stabilizer
- Suspension Concentration
Specification: | Parameters | GB15044-94 | Enterprise Standard | | CCA-01-60 | CCA-01-80 | CCA-01-120 | CCA-02-60 | CCA-02-80 | CCA-02-120 | CCB-01-80 | CCB-01-120 | CCB-02-80 | CCB-02-120 | | Appearance | White or Yellowish | White or Yellowish | | Loss on drying | ≤15 | ≤15 | | Mesh size | N/A | 95% 60M | 95% 80M | 95% 120M | 95% 60M | 95% 80M | 95% 120M | 95% 80M | 95% 120M | 95% 80M | 95% 120M | | Gel strength g/cm2 | N/A | ≥1300 | ≥1200 | ≥1000 | ≥1200 | ≥1000 | ≥900 | ≥550 | ≥450 | ≥500 | ≥400 | | Viscosity mpas | N/A | 80-200 | 80-250 | | Total Ash | ≤30 | ≤25 | | PH | N/A | 7-9 | | Heavy metals | ≤0.004 | ≤0.004 | | Arsenic | ≤0.0002 | ≤0.0002 | | Lead | ≤0.001 | ≤0.001 | | Comments: 'Potassium Gel Strength' is tested under 1.5% gel + 0.2% Kcl solution at 20℃. Viscosity is tested under 1.5% gel + 0.2% Kcl solution at 70℃ |
Packing: 25KGS/Woven Bag
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