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Sugar Substitute
Carrageenan
- Stabilizers & Thickeners
- Ice cream, yogurt, jelly;
- Dairy products
- Meat products
- Baking products
European warehouse
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USA warehouse
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| INDEX | SPECIFICATION |
| Appearance | White to light yellow free flowing powder |
| Protein Content (%, N x 6.25) | 82 - 90 |
| Moisture (%) | 7 Max |
| Gel Strength (g/cm2) | 1600 Min |
| Ash (%) | 1 - 2 |
| Fat Content(%) | 11 - 15 |
| pH (1%) | 6.0- 8.0 |
| Lead (Pb) | 3 mg/kg Max |
| Arsenic (As) | 1 mg/kg Max |
| Heavy Metal (as Pb) | 10 mg/kg Max |
| Total Plate Count | 5000 cfu/ g Max |
| Mould & Yeast | 50 cfu/g Max |
| E.Coli/ 5g | Negative |
| Salmonella. spp/ 10g | Negative |
| Pathogens/ 25g | Negative |
User : Lisa Lim 2014-09-04 00:10:59
Lisa Lim Q : what is the raw material of animal protein? Does your product has viscosity?
FOODCHEM A : Animal Proteins are selections of pigskin, cowhide profile within the layer (dermis) tissues extracted,and we have many different viscosity of animal protein products.
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