Carrageenan kappa carrageenan carrageenan price CAS 9000 07 1
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Description
Product Description
The details of Carrageenan CAS 9000-07-1
Product Name: CARRAGEENAN
Synonyms: 3,6-anhydro-d-galactan;aubygelgs;KAPPA-CARRAGEENAN (TYPE I);CARRAGEENAN;CARRAGENAN, SODIUM;CARRAGEENAN SODIUM;CARRAGEENAN TYPE I;GELATIN, VEGETABLE TYPE I
CAS: 9000-07-1
MF: NULL
MW: 0
EINECS: 232-524-2
1. Description
Carrageenan is a generic term used for chemically similar hydrocolloids obtained by aqueous extraction from certain members of the class Rhodophyceae. Carrageenan is a strongly charged anionic polyelectrolyte of large size. It is generally regarded as containing two major fractions, which may be separated from dilute aqueous solution by the precipitation of one fraction by the addition of potassium ions. The precipitated fraction, or gelling fraction, is designated k-carragenan, and is composed of residues of D-galactose and 3,6-anhydro-D-galactose in a molar ratio of 1.1 to 1.5:1 and contains one sulfate half-ester group for every 2 to 2.5 monosaccharide units, depending on the source. l-Carrageenan, the nongelling fraction, is composed primarily of 1,3-linked D-galactose-2-sulfate and 1,4-linked D-galactose-2,6-disulfate. The sulfate content of the two fractions differs substantially, with values of approximately 24 and 33% having been given for the k and l fractions, respectively. Carrageenan is readily soluble in water, but it has few other solvents. In the presence of specific metallic cations, such as potassium, calcium, ammonium and others, carrageenan solutions form short, inelastic, thermally reversible gels on heating and cooling. The most unique property of carrageenan as a hydrocolloid is its high degree of reactivity with certain proteins; its reactivity with milk protein, in particular, is the basis for a number of applications of carrageenan in foods. Carrageenan is practically odorless and has a mucilaginous taste.
2. Specifications
| Items | Standards | ||
| Appearance | White Powder | ||
| Paticle Size | Min 95% Pass 120 Mesh | ||
| Total Sulfate (%) | 15- 40 | ||
| Loss on drying (%) | 12 Max | ||
| Viscosity (1.5%, 75°C, mPa.s ) | 5 Min | ||
| Gel Strength (1.5% w/w, 0.2% KCl, 25°C, g/cm2) | 1400 Min | ||
| Transparency (%) | 75 Min | ||
| pH (1% solution) | 8- 11 | ||
| Lead | 5 mg/kg Max | ||
| Arsenic | 3 mg/kg Max | ||
| Mercury | 1 mg/kg Max | ||
| Cadmium | 1 mg/kg Max | ||
| Total Heavy Metals (as Pb) | 10 mg/kg Max | ||
| Total Plate Count | 5000 cfu/g Max | ||
| Yeasts & Moulds | 300 cfu/g Max | ||
| Salmonella spp. | Negative in 5 g | ||
| E. coli | Negative in 10 g |
3. Applications
Carrageenan is a gum that is a seaweed extract obtained from red seaweed chondrus crispus (also known as irish moss), gigartina, and eucheuma species. chondrus crispus yields kappa and lambda carra- geenans. gigartina yields kappa and lambda carrageenans. eucheuma yields kappa and iota carrageenans. it exists as various salts or mixed salts of a sulfate ester. it is classified mainly as kappa, iota, and lambda types which differ in solubility and gelling properties. the kappa and iota types require hot water (above 71°c) for complete solubility and can form thermally reversible gels in the presence of potassium and calcium cations, respectively. the kappa gels are brit- tle with syneresis while the iota gels are more elastic without synere- sis. the lambda type is cold-water soluble and does not form gels. kappa and iota carrageenan are very reactive with milk protein products. carrageenan is used to stabilize milk protein at 0.01–0.05% and to form water gels at 0.5–1.0%. its uses include dairy products, water gel desserts, and low-calorie jellies. a typical use level in water systems is 0.2–1.0% and milk systems is 0.01–0.25%. also termed chondrus extract.
Packaging & Shipping
1-10kg /bag , 25kg/ Cardboard drum.
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