Best Selling Carrageenan CAS 11114-20-8

• CAS No.: 9000-07-1/11114-20-8
• Formula: C24h36o25s2-2
• EINECS: 234-350-2
• Certification: ISO
• Packaging Material: Paper
• Storage Method: Normal
• Model NO.: IB8013
• Shelf Life: 24 Months
• Main Active Ingredient: Carrageenan
• Application: Meat, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Appearance: off-White Powder
• Payment: T/T
• Usage: Food Additive
• Purity: 99.8%
• Transport Package: 25kg/Bag
• Specification: 24KG/BAG OR DRUM
• Trademark: CUSTOM
• Origin: China
• HS Code: 1302391100
• Production Capacity: 10000000

Product Description

Product Description

Carrageenan is a natural polysaccharide hydrocolloid extracted from marineplant red algae, which is generally white to light yellow powder, odorless andasteless. Carrageenan has good water solubility and can be completelydissalved at 80°ºC.The gel formed is a thermally reversible gel,i.e. the gel meltsnto solution when heated,and the gel can be formed again when the solutionscooled. Carrageenan has good stability and will nothydrolyze when heated inheutral and alkaline condition.When carrageenan isused togetherwith konjac gum,locust bean gum,xanthan gum and other colloids,it can play a significantsynergistic effect, which can significantly change its gel characteristics andgreatlyenhance its gel elasticity and water retention.
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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.

 

Certificate Of Analysis

Application

 

Carrageenan - Application
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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