Carrageenan Powder in food By Hubei A&S International Trade Co., Ltd.,

Carrageenan Powder in food

离岸价格

Get Latest Price

50 ~ 80 / Bag ( Negotiable )

50 Bag Minimum Order

国:

China

モデル番号:

11114-20-8

离岸价格:

50 ~ 80 / Bag ( Negotiable )（交渉可能） Get Latest Price

ロケーション:

最低注文量の価格:

50 per Bag

最低注文量:

50 Bag

パッケージの詳細:

follow costumer&amp;quot;s demand

納期:

10 days after the confirmed payment

供給能力:

10000 Kilogram per Year

支払いタイプ:

PayPal, Money Gram, Western Union, L/C, T/T

製品グループ :

natural food additives

製品仕様

Type: Acidity Regulators
Brand Name: A&S

color:white
apparence:white powder
source:100% natural

タイトルまたは説明

Quick Details

CAS No.:	*********8
EINECS No.:	********2
Brand Name:	A&S
Particle Size:	5% pass *0 mesh
Other Names:	Kappa Semi-Refined Carrageenan
Place of Origin:	Hubei, China (Mainland)
Model Number:	HNBC***1
Material:	Red algae
MF:	C4G6O*5S2
Type:	Chewing Gum Bases, Emulsifiers, Thickeners, Kappa,Iota
Appearance:	Tan to yellowish, free flowing powder
Form:	Refined,Semi-refined

Packaging & Delivery

Packaging Details:	*5KGS / PP plastic bag ,kraft bag
Delivery Detail:	Within **3 weeks after the receipt of LC or Prepayment

hot sale kappa refined Carrageenan

Product Description

Carrageenan is a product derived from certain types of red algae.

The product is most often used as a thickening agent in place of
animal-based products like gelatin, which is extracted from animal bones.

It is a common ingredient in many foods and gel-like products,
and even has applications in biochemistry.

Carrageenan is nearly identical to agar, another substance
derived from several different species of red algae.

( Certain types of red algae are harvested to produce carrageenan. )

Product Uses

In food and other products, carrageenan works as a thickener,
stabilizer, and emulsifier, meaning that it helps keep mixed
ingredients from separating. It gives foods a smooth texture
and accentuates flavor.

It is often used in dairy-based foods, like ice cream, yogurt,
and cottage cheese, because it reacts well with milk proteins.

Carrageenan is also found in jelly, pie filling, chocolate, salad
dressing, and even as a fat substitute in processed meat.

Because it comes from algae, it can be used as a substitute
for gelatin for vegetarian and vegan products.

Other, non-food items, like toothpaste, personal lubricants,
and air freshener gels may also include carrageenan. It serves
the same function as it does in foods — to thicken and stabilize
the product, and make it smoother. Some types of fire fighting
foam also use carrageenan, which thickens the foam and helps
it become sticky and more effective. In chemistry, gels made
with it can be used to carry microbes or immobilize cells.

Types

There are three main classes of carrageenan — kappa, iota,
and lambda — each of which have different gel strengths.

1.Kappa*-The kappa class produces a solid, firm gel when mixed
with water, and is known for reacting well with dairy proteins.

2.Iota*-The iota class produces a soft gel when mixed with water,
and tends to gel more easily when combined with calcium.

3.Lambda*-The lambda class does not gel in water, although
it will in the right concentration in milk; it is more often used as
a thickener than to cause a product to gel.

Traditionally, the species of algae used to produce carrageenan
was Irish moss or Chondrus crispus. In modern times, the kappa
class is mostly produced from the Eucheuma cottonii species,
while iota comes from Eucheuma denticulatum and lambda from
species in the Gigartina genus. Other types of red algae are also
used, and yield various amounts of each class.

Production

Carrageenan is produced in two forms: refined and semi-refined.
To produce the refined form, the algae is cooked in an alkaline
solution for several hours, then the solid parts of the seaweed are
filtered out. The carrageenan is concentrated and removed from
the solution, then dried. This method for extracting the substance
has been used for hundreds of years, although it is slow and
expensive.

To produce the semi-refined form, the algae is cooked in an
alkaline solution that contains potassium hydroxide. The potassium
prevents the carrageenan from dissolving in the solution, but allows
most of the other parts of the algae — like proteins and carbohydra
tes — to dissolve. The algae is then removed from the solution,
washed, and dried. What is left is carrageenan and cellulose, which
is ground into a powder. Because it does not gel with potassium,
the lambda class cannot be produced with this method.

It is possible to produce carrageenan at home by boiling Irish moss
for about *0 to *0 minutes. When the mixture cools and the moss
is removed, much of the carrageenan will have dissolved in the
water, leaving a gelled substance.

国:	China
モデル番号:	11114-20-8
离岸价格:	50 ~ 80 / Bag ( Negotiable ) （交渉可能） Get Latest Price
ロケーション:	-
最低注文量の価格:	50 per Bag
最低注文量:	50 Bag
パッケージの詳細:	follow costumer&amp;quot;s demand
納期:	10 days after the confirmed payment
供給能力:	10000 Kilogram per Year
支払いタイプ:	PayPal, Money Gram, Western Union, L/C, T/T
製品グループ :	natural food additives