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Refined Kappa-Carrageenan

  Kappa-carrageenan is a high-molecular-weight polysaccharide extracted mainly from Kappaphycus Alvarezii and Eucheuma Cottonii. Due to its unique characteristic of gelling ability, moderate viscosity,stability and high transparency, it is widely used as gelling and suspending agent, thickener, and emulsifier in food industry to produce fine jelly, gummy candy, ice cream and processed meat etc.

Quality index

Specifications      
Item/Type KA 80E KA 120E KA 200E
Appearance   White or ivory white powder  
Particle Size (Mesh) 95% pass 80 mesh 95% pass 120 mesh 95% pass 200 mesh
Sulphate   15 - 40  
Viscosity(mPa.s)   ≥ 5  
Moisture(%)   ≤ 12  
Total Ash(%)   15 - 40  
Acid-insoluble Ash(%)   ≤ 1.0  
Insolubles in Acid(%)   ≤ 5.0  
pH   8 - 11  
Insolubles in Acid(0.5%、25℃、496nm)%   ≥ 92  
Gel Strength(g/cm2),1.5%+0.2%KCI ≥ 1500 ≥ 1450 ≥ 1350
Arsenic(As)(ppm)   ≤ 3.0  
Lead(Pb)(ppm)   ≤ 5.0  
Cadmium(Cd)(ppm)   ≤ 2.0  
Mercury(Hg)(ppm)   ≤ 1.0  
Total Plate Count(CPU/g)   ≤ 5000  
Yeasts & Moulds(CFU/g)   ≤ 300  
Escherichia Coli(CFU/g)   < 10  
Escherichia Coli (MPN/g)   < 3.0  
Salmonella Spp./25g   Negative  
       
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