Ads by Google
What is Carrageenan? Carrageenan is obtained from various red seaweeds (marine algae). The major sources of carrageenan. Are now the two tropical red seaweeds Kappaphycus Alverezii and Eucheuma Denticulatum, also known as 'cottonii and spinosum' in popular literature. DEHUI is producing kappa carrageenan from Eucheuma Cottonii and iota carrageenan from Eucheuma Spinosum seaweeds. Carrageenan is used as a thickening, stabilizing or emulsifying agent in dairy products like chocolate milks, ice creams, milk puddings, yoghurts, flans and the like. It is also used in processed meats, dog foods, toothpastes, air freshener gels, and a variety of other food and non-food products. Carrageenan is frequently preferred over other thickening, suspending and binding ingredients because it is natural, economical, readily available and functional in an extremely broad application-based environments.. Application: Desserts, ice cream, cream, milkshakes, sweetened condensed milks, and sauces: gel to increase viscosityBeer: clarifier to remove haze-causing proteinsPâtés and processed meats (ham, e.g.): substitute for fat, increase water retention and increase volume, or improve sliceabilityToothpaste: stabilizer to prevent constituents separatingFruit Gushers: ingredient in the encapsulated gelFire fighting foam: thickener to cause foam to become stickyShampoo and cosmetic creams: thickenerAir freshener gelsMarbling: the ancient art of paper and fabric marbling uses a carrageenan mixture on which to float paints or inks; the paper or fabric is then laid on it, absorbing the colors.Shoe polish: gel to increase viscosityBiotechnology: gel to immobilize cells/enzymesPharmaceuticals: used as an inactive excipient in pills/tabletsSoy milk: used to thicken, in an attempt to emulate the consistency of whole milkDiet sodas: mouthfeel and suspend flavorsPet foodAlien saliva (movie effects)Personal lubricantsAnimal models of inflammation used to test analgesics (dilute lambda carrageenan solution (1–2%) injected subcutaneously causes swelling and pain)Production Process: DEHUI produces Kappa and Iota from Euchema Cottonii and Eucheuma Spinosum seaweeds based on these essential phases. | |
compound series of carrageenan1.Process by our own factory2.food grade3.food and beverage additive
Kappa carrageenan specification:
Name: | Kappa semi-refined carrageenan | |
Standard | E407a | |
Description | Yellowish to colourless | |
Methanol, ethanol propane-2-ol content | % | Not more than 0,1 % singly or in combination |
Viscosity of a 1,5 % solution at 75°C | mPa.s | Not less than 60 mPa.s |
Loss on Drying | % | Not more than 12 % (105°C, four hours) |
Sulphate | % | Not less than 15 % and not more than 40 % on the dried basis (as SO4) |
Ash | % | Not less than 15 % and not more than 40 % determined on the dried basis at 550°C |
Acid-insoluble ash | % | Not more than 1 % on the dried basis (insoluble in 10 % hydrochloric acid) |
Acid-insoluble matter | % | Not more than 2 % on the dried basis (insoluble in 1 % v/v sulphuric acid) |
Arsenic | Not more than 3 mg/kg | |
Lead | Not more than 5 mg/kg | |
Mercury | Not more than 1 mg/kg | |
Cadmium | Not more than 1 mg/kg | |
Total plate count | Not more than 5 000 colonies per gram | |
Yeast and moulds | Not more than 300 colonies per gram | |
Escherichia Coli | Negative in 5 g | |
Salmonella spp. | Negative in 10 g | |
Appearance and Colour | Mobility powder white or ash white | |
PH value(1.5% w/w, 75°C) | 7-10 | |
Potassium Gel Strength g/cm2 (0.8%, 20°C) 1.5%+0.2%KCL(w/w)at20°C 10h | Not less than 450 g/cm2 | |
Particle Size | 90% Crossed 120mesh |
Packaging: 25kg polypropylene bag.
Storage and shelf life: 1year from date of manufacture when stores in cool and dry place.
Semi-refined Kappa Carrageenan