Description features:

Place of Origin:
China

Brand Name:
Jiecheng



Terms of Payment:
T/T, D/P
Supply Ability:
120MT/month
Minimum Order:
1MT
Delivery Lead Time:
25 days






Our company focuses on applications of Kappa pure carrageenan in food industry. We select the well quality seaweed from Philippines and Indonesia, and produce a series of high-quality carrageenan to meet the requirements from customers, particularly in total plate count below 5000 cfu/g. At this moment, our Kappa pure carrageenan includes refined carrageenan and semi-refined carrageenan. Our products are through the State Quality System (QS).



The Index for Kappa Pure Carrageenan





Product



Item





Refined Carrageenan





Semi-refined Carrageenan







Appearance





Odorless, white to cream powder





Cream to light tan powder







Particle (mesh)





60-200





10-200







Total Ash (%)





d25





d30







Moisture (%)





d12





d15







Viscosity (cps)





e50





e30







Ph Value (1.0% sol)





7.0-10.0





8.0-11.0







Gel Strength (g/cm 2 )





e1200





e400







Sulfate Ester (%)





15-40





15-40







Acide Insoluble Substance (%)





d1





d1







As (ppm)





d2





d2







Pb (as Pb, ppm)





d10





d10







Total Plate Count (cfu/g)





Meet with the customers standardd5000





Meet with the customers standardd5000







Yeast and Mould (cfu/g)





d300





d300







Escherichia Coli





Absent





Absent







Salmonella (in 25g)





Absent





Absent







Packing





25Kg/Bag,packed in strong kraft paper bag



20Kg/Bag, packed in PE bag then into one carton






1. Method of test Viscosity: 1.5% aqueous solution at 75, use the NDJ-1 Viscometer (made in



Shanghai Scale Instrument Factory), No.1 Spindle, 30 r/min.



2. Method of test Jelly strength:



Refined carrageenan: Prepare 1.5% solution of refined carrageenan and add 0.2% of KCL, heat it until boiling. Then put it into a cup of 5cm?cm and cool it down at 20 for more than 4 hours for jellifying it for measurement.



Semi-refined carrageenan: Prepare 1.5% solution of semi-refined carrageenan and add 0.2% of KCL, heat it until boiling. Then put it into a cup of 5cm?cm and cool it down at 10 for more than 4 hours for jellifying it for measurement. The jelly strength tester is made by Sea Academe of Chinese Academy of Sciences.



Applied Fields of Kappa Carrageenan in Food Industry





Description of Foodstuff





Adopted functional Characteristic





Dosage %







Jelly





Gel





0.5-1.0







Meat Jelly





Gel





0.5-1.0







Fish Jelly





Gel





0.5-1.0







Sauce





Thicken, Weak Gel





0.2-0.5







Ice-cream





Stabilize





0.1-0.3







Yoghourt





Stabilize





0.2-0.5







Chocolate milk





Float





0.01-0.035







Cheese





Improved Coating





0.01-0.05






Refined carrageenan:Prepare 1.5% solution of refined carrageenan and add 0.2% of KCL, heat it until boiling. Then put it into a cup of 5cm?cm and cool it down at 20 for more than 4 hours for jellifying it for measurement. Semi-refined carrageenan:Prepare 1.5% solution of semi-refined carrageenan and add 0.2% of KCL, heat it until boiling. Then put it into a cup of 5cm?cm and cool it down at 10 for more than 4 hours for jellifying it for measurement. The jelly strength tester is made by Sea Academe of Chinese Academy of Sciences.