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Semi-Refined Kappa Carrageenan for Meat Products
OverviewQuick DetailsCAS No.:11114-20-8Other Names:MOSS IRISHMF:C24H36O25S2EINECS No.:232-524-2FEMA No.:Injection Type Carrageenan for Meat
$7 /
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Specifications
Semi-Refined Kappa Carrageenan for Meat Products
1, Widely used;
2, High Viscosity;
3, Stable in neutral & alkaline so
Semi-Refined Kappa Carrageenan for Meat Products
Brief Introduction for Carrageenan Injection Meat Foods
- Natural seaweed extracted material;
- High yield & econimic;
- Low viscosity;
- High transparency & gel strength.
Carrageenan would gelatinate, wet, emulsify and shape meat goods, improve elasticity and tastes of meat products. Meat goods treated with carrageenan has property of exquisite structure, sheet-cutting property, appropriate toughness, excellent elasticity and non sweating. Carrageenan is mainly suitable for toasted meat goods.
Application of Carrageenan:
- Processed Meat > substitutes fat and serves as meat extender and binder; enhances juiciness;increases yield; prevents fat separation;
- Processed Poultry > controls dehydration while frozen; enhances juiciness and increases yield;
- Milk/Chocolate Milk Drink/Juice > stabilizes and improves viscosity;
- Ice Cream > prevents large ice crystal formation; enhances excellent flavor release;
- Flan/Dessert Gel/Confectionery >- serves as gelling agent; enhances flavor release and excellent mouthfeel;
- Bread/ Noodle/Pasta > increases yield and improves texture and mouthfeel;
- Cakes/Pastries > substitutes butter and improves texture and mouthfeel
- Sauce/Salad Dressing > thickens and improves viscosity;
- Beer/Wine/Vinegar > accelerates and improves clarity.
Analysis of Carrageenanin Meat Products:
Item | Unit | Standard | Results |
Appearance | / | Gray or pale light yellow to claybank powder | Conform |
Sulphate | % | 15~40 | 15 |
Viscosity | Pa.s | ≥0.005 | 0.117 |
Loss on Drying | % | ≤12.0 | 11.7 |
Total Ash | % | 15~40 | 22 |
Substances insoluble in acids | % | ≤1 | 0.1 |
As | mg/kg | ≤3 | 0.1 |
Pb | mg/kg | ≤5 | 0.2 |
Cd | mg/kg | ≤2 | less than0.1 |
Hg | mg/kg | ≤1 | less than0.01 |
Coli group | MPN/100g | ≤30 | less than30 |
Salmonella | /25kg | Not detected | Not detected |
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