Hot Selling Food Thickener Carrageenan Powder CAS 11114-20-8

• Customization: Available
• CAS No.: 9000-07-1/11114-20-8
• Formula: C24h36o25s2-2
• Model NO.: IB8013
• EINECS: 234-350-2
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Food Grade Packing
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Carrageenan
• Application: Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Appearance: off-White Powder
• MOQ: 25kg
• Samples: Avaliable
• Package: 25kg/Bag, or as Your Requirment.
• Transport Package: 25kg
• Specification: 25kg/bag
• Trademark: Fufeng
• Origin: China
• HS Code: 1302391100
• Production Capacity: 1000000000

Product Description

Product Description

Carrageenan Carrageenan, also known as carrageenan or carrageenan. Carrageenan is a hydrophilic colloid derived from certain red algae seaweeds. Its chemical structure consists of a polysaccharide sulfate of calcium, potassium, sodium, and ammonium salts, composed of galactose and dehydrated galactose. It can be classified into K-type (Kappa), I-type (Iota) and L-type (Lambda) due to the different forms of binding of the sulphate.

Certification-COA

Product Name:	Carrageenan
Color:	White powder
Alias:	Kappa-carrageen
Grade:	Food grade
MF:	C24H36O25S2-2
Purity:	99.80%
Criterion:	USP/BP
CAS:	9000-07-1/11114-20-8
MW:	788.65764
EINECS login number:	234-350-2
Shelf Life:	24 Months
MOQ:	1kg
COA:	available
Sample:	available
Storage:	moisture-proof and light-proof
Application:	Due to the properties of carrageenan, it is usually used as a thickening agent, gelling agent, suspending agent, emulsifier and stabilizer in the food industry.

Application Areas
Carrageenan is commonly used in the food industry as a thickener, gelling agent, suspending agent, emulsifier, and stabilizer.
1. The role of carrageenan in jelly production
Carrageenan, as a coagulant, can replace commonly used agar, gelatin, and pectin. Fruit made from agar
Insufficient freezing elasticity and high prices; The disadvantage of using gelatin to make jelly is that it has low solidification and melting points, and both preparation and storage require low-temperature refrigeration; The disadvantage of using pectin is that it requires the addition of high solubility sugars and the adjustment of an appropriate pH value to solidify. Carrageenan does not have these shortcomings. The jelly made of carrageenan is elastic and does not have water separation property. Therefore, it becomes a commonly used gel agent for jelly.
2. The role of carrageenan in the production of soft candy
Using carrageenan to make transparent fruit gummy has been produced in China for a long time. Its fruit aroma is strong, sweetness is moderate, and transparency is better than that of agar. Its price is lower than that of agar. Adding it to general hard and soft candies can make the product smoother, more elastic, less sticky, and has high stability.
3. The role of carrageenan in ice cream production
In the production of ice cream and ice cream, carrageenan can evenly distribute fat and other solid components, preventing milk component separation and ice crystal growth during manufacturing and storage. In the production of ice cream, carrageenan can react with cations in milk to produce gelatinization, which can increase the formability and melting resistance of ice cream, improve the stability of ice cream during temperature fluctuations, and prevent it from melting easily when placed.

 

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