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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 | Min 95% pass 120 mesh |
| Total sulfate (%) | 15- 40 |
| Loss on drying (%) | =< 12 |
| Water viscosity(1.5%, 75°C, mPa.s) | >= 5 |
| Water gel(1.5%, 0.2%KCl, g/cm2) | >= 900 |
| Transparence (%) | >= 75 |
| pH | 7.0- 9.0 |
| 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 |
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