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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 | Yellow or yellowish granular |
| Jelly strength (6.67%, bloom) | 250 +/- 10 |
| Viscosity (6.67%, mPa.s) | >= 4.5 |
| Moisture (%) | =<16 |
| Ash (%) | =< 2.0 |
| Transparency (5%, mm) | >= 300 |
| pH (1%) | 5.5- 7.0 |
| SO2 (%) | =< 0.005 |
| Insoluble material (%) | =< 0.1 |
| Lead (pb) | =< 2 mg/kg |
| Arsenic (as) | =<1 mg/kg |
| Heavy metals (as Pb) | =< 20mg/ kg |
| Total bacterial | =<1000 cfu/ g |
| E.coli/ 10g | Negative |
| Salmonella/ 25g | Negative |
| Paticle size | As per need |
User : Salvador Santos2014-09-15 23:23:50
Salvador SantosQ : We have a project to manufacture gelly where we need type A pork gelatin 250 bloom.pls send us your product details and specification.
Thank you!
FOODCHEM A : Hello,glad to serve you.We have send the info you want to you according to you request,pls kindly check
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