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Sugar Substitute
Carrageenan
- Stabilizers & Thickeners
- Ice cream, yogurt, jelly;
- Dairy products
- Meat products
- Baking products
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| APPEARANCE | CREAM WHITE POWDER |
| PROTEIN (DRY BASIS) | >=90.00% |
| MOISTURE | =<5.5% |
| PH | 6.3- 7.0 |
| ASH | =<6.00% |
| FAT | =<1.5% |
| TOTAL PLATE COUNT | =<20000G |
| Calcium | >=1.00 |
| PATHOGENIC BACTERIA | NEGATIVE |
| YEAST/MOULD | =<50/G MAX |
User : Carolina2016-03-11 07:49:44
CarolinaQ : Please, send me the technical specs of calcium caseinate.
Many thanks,
Carolina.
FOODCHEM A : Thank you very much for your enquiry, we will contact you the soonest for your question.
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