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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 | Cream white powder |
| Particle Size | 95% pass 120 mesh |
| Total sulfate (%) | 15~ 40 |
| Loss on drying (%) | =<12 |
| Water viscosity(1.5%, 75°C, mPa.s) | 20~ 200 |
| Water gel(1.5%, 0.2%KCl, g/cm2) | >=1200 |
| Transparence (%) | >=75 |
| Arsenic (As) | =< 3 mg/kg |
| Lead (Pb) | =< 5 mg/kg |
| Cadium (Cd) | =< 1 mg/kg |
| Mercury (Hg) | =< 1 mg/kg |
| Total plate count | =< 5000 cfu/g |
| Yeast and moulds | =< 300 cfu/g |
| Salmonella spp./ 10g | Negative |
| Escherichia coli/ 5g | Negative |
| Pathogenic bacteria | 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 |
User : moreed alhelou2014-11-11 20:21:06
moreed alhelouQ : Hello,can you supply Foodgel 2100 to Iran,do you have distributor there?
FOODCHEM A : Well, we have set branches in Iran, but we are exporters and are able to export our Carrageenan Foodgel 2100 to Iran.
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