Carrageenan CAS 11114-20-8

Product name: Carrageenan CAS No.: 11114-20-8 Description Carrageenan is obtained by aqueous extraction of natural strains of seaweeds of Gigartinaceae, Solieriaceae, Hypneaceae and Furcellariaceae, families of the class Rhodophyceae (red seaweeds). No organic precipitant shall be used other than methanol, ethanol and propane-2-ol. Carrageenan consists chiefly of the potassium, sodium, magnesium and calcium salts of polysaccharide sulphate esters which, on hydrolysis, yield galactose and 3,6-anhydrogalactose. Carrangeenan shall not be hydrolysed or otherwise chemically degraded. Through scientific extraction, it has been widely used in food, medicine, personal care chemicals and so on. Applications Based on the properties of carrageenan, it is usually used as a thickener, gelling agent, suspending agent, emulsifier and stabilizer in the food industry. 1) Carrageenan has the unique ability to complex reaction with the protein in milk, so it can form a thixotropic structure in milk beverages to prevent precipitation due to aggregation between particles. 2) Carrageenan is used as a stabilizer in solid beverages, which can improve its brewability, and the beverage is stable and not easy to layer after brewing. 3) Carrageenan is used as a suspending agent and stabilizer in fruit juice drinks. It can suspend the fine pulp particles in the juice evenly and improve the taste when drinking. 4) Carrageenan can be used as a clarifying agent and foam stabilizer in alcoholic beverages. Since carrageenan can interact with protein, it is an effective wort clarifier, which makes the product clarified and transparent, which is beneficial to the growth of yeast, and is beneficial to filtration, reducing filtration loss, increasing the yield of wort, and improving the biological stability of beer, extend the shelf life of beer. 5) Carrageenan used in ham and ham sausage has the functions of gelling, emulsification, water retention, and elasticity enhancement. The most important thing is to provide proper water retention. It is a necessary additive for ham sausage. 6) Carrageenan has become the first choice for jelly because of its unique gel characteristics. Jelly made of carrageenan is elastic and has no water separation. It can replace commonly used agar, gelatin and pectin. The jelly made of agar is not flexible enough and the price is relatively high; the disadvantage of making jelly with gelatin is that the freezing and melting point is low, and the preparation and storage must be cold storage; the disadvantage of using pectin is that it needs to add high concentration of sugar and proper pH to solidify. Specification Appearance Yellowish flowing powder Particle Size (mesh) 90% pass 200 mesh Sulphate (count by SO42-), % 15 ~ 40 Moisture, % 10max Total Ash Content, % 15 ~ 40 Viscosity, mPa.s 5.0min Gel Strength, g/cm2 450min Acid-insoluble ash, % 1.0min PH level 8.0 ~ 11.0 As, ppm 3.0max Pb, ppm 5.0max Hg, ppm 1.0max Cd, ppm 2.0max Total Plate Count, cfu/g 5000max Moulds/Yeasts, cfu/g 300max E.coli Absent in 5g Salmonella Absent in 10g Packing 25kg/ bag or as per requirement. Storage Store in a cool dry place. Minimum Order 100kgs

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