Kappa Iota Carrageenan applied in Ham Confectionery Meat and Seafood Dairy Beverage Desserts Bakery Sauces Syrups
- Category: Emulsifiers >>>
- Supplier: Qingdao,Gather,Great,Ocean,Algae,Industry,Group,Co.,Ltd.
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Product Overview
Description
Product Description
Carrageenans are derived from certain seaweed types belonging to the Rhodophyceae family. Carrageenans are extracted from the seaweed by three different types of processing; alcohol precipitation, gel press (KCl precipitation), and Natural-Grade/semi-refined method. There are four general carrageenan types: kappa, iota, lambda and kappa-2.
Properties
Carrageenans, depending on the type, produce a wide range of gelling and thickening effects. Kappa and iota carrageenans will form thermallyreversible gels with potassium and calcium salts, respectively. Proteins, such as milk, soy and others will also affect the gel structure. Kappa and iota carrageenans are not cold soluble and require heat to completely hydrate. Kappa carrageenans are synergistic with a variety of other gums such as locust bean and tara and combinations of these gums form stronger gels with less syneresis. Kappa-2 carrageenans are predominantly used for milk gelling and thickening and require heat for complete solubility. Lambda carrageenans are soluble in cold water and are generally non-gelling.
Carrageenan in milk systems provides gelation (flans and puddings), thickening and suspension (chocolate milk and other flavored milks), and emulsion stability (evaporated milk and infant formulas). Carrageenans provide suspension and body to soy-based beverages. They are also effective in preventing mix separation in frozen desserts.
In processed meat and poultry applications, carrageenan provides water binding and texture enhancement. Major applications include deli meats, rotisserie chicken, fajita strips and whole smoked turkeys.
PRODUCT STANDARD
Specifications | GB15044-2009 | Refined carrageenan E407 | E407a semi-refined carrageenan |
- | white powder | light yellow powder | |
Grain size | - | 60/80/120/200 Mesh | 120/200 Mesh |
Viscosity | ≥5 cps | 20-200 cps | 20-200 cps |
Ash | 15-40 % | 15-40 % | 15-40 % |
Moisture | ≤12.0 % | ≤12 % | ≤12 % |
Lead | ≤5.0 mg/kg | ≤5 mg/kg | ≤5 mg/kg |
Arsenic | ≤3.0 mg/kg | ≤3 mg/kg | ≤3 mg/kg |
Cd | ≤2.0 mg/kg | ≤2 mg/kg | ≤2 mg/kg |
Hg | ≤1.0 mg/kg | ≤1 mg/kg | ≤1 mg/kg |
PH Value | - | 7-11 | 7-11 |
Acide insoluble substance | ≤1.0 % | ≤2.0 % | 8.0-15.0 % |
Sulphate | 15-40 % | 15-40 % | 15-40 % |
Total plate count | - | ≤5000 cfu/g | ≤5000 cfu/g |
Moulds & Yeast | - | ≤300 cfu/g | ≤300 cfu/g |
Escherichia Coli | ≤30 | Absent in 5g | Absent in 5g |
Salmonella | Absent | Absent in 10g | Absent in 10g |
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