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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) | 270 +/- 10 |
| Viscosity (6.67%, mPa.s) | >= 3.5 |
| Moisture (%) | =< 14 |
| Ash (%) | =< 2.0 |
| Transparency (5%, mm) | >= 300 |
| pH (1%) | 4.5- 7.0 |
| SO2 (%) | =< 0.005 |
| Insoluble material (%) | =< 0.1 |
| Lead (Pb) | =< 2 mg/kg |
| Arsenic (As) | =< 1 mg/kg |
| Chromium (Cr) | =< 2 mg/kg |
| Heavy metals (as Pb) | =< 50 mg/ kg |
| Total bacterial | =<1000 cfu/ g |
| E.coli/ 10g | Negative |
| Salmonella/ 25g | Negative |
| Paticle size | 30 mesh |
User : anna pintod2014-09-17 21:22:07
anna pintodQ : we have the project where we need to manufacture gelly type the pork 275 bloom gelatin. we will consume in 2000 kgs month. what is the cif price- port leixoes portugal
FOODCHEM A : Hello,Thanks for your enquiry,our sales manager has sent you email,pls kindly check.
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