Carrageenan

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Carrageenan
Product Infomation
Cat.No. NAT-203
Product Name Carrageenan
Morphology & Appearance White or gray-white powder without odour or spor
(inherent) viscosity 0.005 pa.s min
pH 7.0-9.0
Application 1.Desserts, ice cream, cream, milk shakes, sweetened condensed milks, sauces:gel to increase viscosity;
2.Beer: clarifier to remove haze-causing proteins;
3.processed meat: Substitute fat to increase water retention and increase volume;
4.Toothpaste: stabilizer to prevent constituents separating;
5.Fruit Gushers: ingredient in the encapsulated gel;
6.Fire fighting foam: thickener to cause foam to become sticky;
7.Shampoo and cosmetic creams: thickener
Description 80 mesh pass rate ≥90.0
Viscosity,mpa.s 0.005 pa.s min
PH value 7.0-9.0
Loss on Drying ≤12.0
Ash,% 15%-40%
Insoluble ash in acid ≤1%
Gel strength ≥1200 g/cm2
Sulfate 15%-40%
Pb. ≤0.0005%
As ≤0.0003%
Total Bacteria ≤5000cfu/g
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