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Sugar Substitute
Carrageenan
- Stabilizers & Thickeners
- Ice cream, yogurt, jelly;
- Dairy products
- Meat products
- Baking products
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| Item | STANDARD |
| Appearance | Yellowish to yellow powder |
| Particle size | 95% through 120 mesh |
| Water viscosity(1.5%, 75°C, mPa.s) | >= 5 |
| Total ash content (%) | =< 30 |
| Loss on drying (%) | =<10 |
| Gel strength (1.5% w/w, 0.2% KCl, g/cm2) | >=450 |
| pH | 8~ 10 |
| Arsenic (As) | =< 3mg/kg |
| Lead (Pb) | =< 5 mg/kg |
| Cadium (Cd) | =< 1 mg/kg |
| Mercury (Hg) | =< 1 mg/kg |
| Total plate count | =<5000cfu/g |
| Yeast and moulds | =<300cfu/g |
| Salmonella spp./ 10g | Negative |
| Escherichia coli/ 5g | Negative |
| The dosages are between 0.1% -0.5% and give excellent results in the end product: | ① Improve product quality by improving texture, cutting and bite |
| ② Improve water binding in production and storing | |
| ③ Increase yield by binding more brine | |
| ④ Stabilise water-fat-protein emulsion preventing separation of the fractions which in effect gives a more homogenous, better cut | |
| ⑤ Carrageenans disperse well in water without increasing density which makes injecting easier – low density is retained until heat treatment | |
| ⑥ Improve freeze and thaw stability | |
| Owing to good synergy with gums, carrageenans are often used in following applications: | ① Pork and poultry smoked products |
| ② Pork, beef and poultry sausages | |
| ③ Luncheon meat and other block products | |
| ④ Frankfurters | |
| ⑤ Hamburgers, cutlets and other minced products |
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