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Semi-Refined Kappa Carrageenan for Meat Products

Semi-Refined Kappa Carrageenan for Meat Products,wineast,Agriculture & Food,Food & Beverage,Food Ingredients,Food Additives

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Description

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CAS No.:: 11114-20-8

Other Names:: MOSS IRISH

MF:: C24H36O25S2

EINECS No.:: 232-524-2

FEMA No.:: Injection Type Carrageenan for Meat Foods

Place of Origin:: Zhejiang, China (Mainland)

Type:: Emulsifiers, Nutrition Enhancers, Stabilizers, Thickeners

Brand Name:: wineast

Model Number:: Kappa Carrageenan

Appearance of Carrageenan Meat Products:: Yellow Powder

Viscosity Carrageenan in Meat Products:: 0.117Pa.s

Package of Carrageenan in Meat Products:: 20 kg or 25kg in bag or drum, or as per customers' requirements

Supply Ability

Supply Ability:: 100 Ton/Tons per Month

Packaging & Delivery

Packaging Details: Bags to Pallet or as per your requirement

Port: Shanghai or Ningbo

Lead Time :: 15 to 30 Days after order confirmation

Specifications

Semi-Refined Kappa Carrageenan for Meat Products
1, Widely used;
2, High Viscosity;
3, Stable in neutral & alkaline so

Semi-Refined Kappa Carrageenan for Meat Products

Brief Introduction for Carrageenan Injection Meat Foods

Natural seaweed extracted material;
High yield & econimic;
Low viscosity;
High transparency & gel strength.

Carrageenan would gelatinate, wet, emulsify and shape meat goods, improve elasticity and tastes of meat products. Meat goods treated with carrageenan has property of exquisite structure, sheet-cutting property, appropriate toughness, excellent elasticity and non sweating. Carrageenan is mainly suitable for toasted meat goods.

Application of Carrageenan:

Processed Meat > substitutes fat and serves as meat extender and binder; enhances juiciness;increases yield; prevents fat separation;
Processed Poultry > controls dehydration while frozen; enhances juiciness and increases yield;
Milk/Chocolate Milk Drink/Juice > stabilizes and improves viscosity;
Ice Cream > prevents large ice crystal formation; enhances excellent flavor release;
Flan/Dessert Gel/Confectionery >- serves as gelling agent; enhances flavor release and excellent mouthfeel;
Bread/ Noodle/Pasta > increases yield and improves texture and mouthfeel;
Cakes/Pastries > substitutes butter and improves texture and mouthfeel
Sauce/Salad Dressing > thickens and improves viscosity;
Beer/Wine/Vinegar > accelerates and improves clarity.

Analysis of Carrageenanin Meat Products:

Item	Unit	Standard	Results
Appearance	/	Gray or pale light yellow to claybank powder	Conform
Sulphate	%	15~40	15
Viscosity	Pa.s	≥0.005	0.117
Loss on Drying	%	≤12.0	11.7
Total Ash	%	15~40	22
Substances insoluble in acids	%	≤1	0.1
As	mg/kg	≤3	0.1
Pb	mg/kg	≤5	0.2
Cd	mg/kg	≤2	less than0.1
Hg	mg/kg	≤1	less than0.01
Coli group	MPN/100g	≤30	less than30
Salmonella	/25kg	Not detected	Not detected

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Semi-Refined Kappa Carrageenan for Meat Products

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