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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 | White to cream colored powder |
| Purity (dry basis, %) | >= 98 |
| Viscosity (2%, 25℃, mPa.s ) | 100 - 150 |
| Degree of substitution | >= 0.7 |
| pH (1% solution) | 6.0- 8.5 |
| Loss on drying (%) | =< 10 |
| Sulphated ash (%) | 23 - 27 |
| Lead | =< 3 mg/kg |
| Arsenic | =< 5 mg/kg |
| Total heavy metals (as Pb) | =< 20 mg/kg |
User : Jons Benard 2014-09-22 02:17:36
Jons Benard Q : What's different usage for CMC of different viscosity.
FOODCHEM A : Hello,glad to serve you.The different usage of different viscosity cmc is as follows:
Viscosity(1% solution) Use Dosage;
200-500cps Fruit juice, milk drinks 0.2- 0.5%;
500-800cps Ice cream 0.3- 0.5%;
800-1200cps Ice cream, instant noodles 0.3- 0.5%;
1200-1500cps Yogurt, ice cream, juice 0.1- 0.3%;
1500-2000cps Yogurt, ice cream 0.2- 0.5%;
2000-3000cps Ice cream, baking, jam 0.3- 0.5%;
3000-4000cps Ice cream, baking, jam 0.2- 0.5%;
4000-5000cps Bakery, meat products 0.2- 0.4%;
5000-6000cps Canned meat products 0.2-0.4%;
6000-7000cps Canned meat products 0.15-0.35%;
7000-8000cps Canned meat products 0.1-0.3%;
8000-10000cps Canned meat products 0.08-0.2%;
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