Kappa Carrageenan
Type:Kappa Refined,Kappa Semi-refined Iota refined, semi-iota refined Carrageenan Food Gradea
Appearance:White powder
Shelf life:2 years
Pacakge:25kg/bag
QC:HALAL,KOSHER,ISO,HACCP
Carrageenan is best known for making carrageenan jelly powder
Carrageenan is a naturally-occurring family of polysaccharides extracted from red seaweed.
It is used as a gelling, thickening, and stabilizing agent in a wide range of food and beverage applications. Carrageenan can be used as an extender and stabilizer in processed meat & poultry products.
Refined Carrageenan,Semi-refined Kappa Carrageenan,Carrageenan Specification
Carrageenan Kappa Semi-refined
Items |
Standards |
Appearance |
Yellowish to yellow powder |
Paticle Size |
Min 95% Pass 120 Mesh |
Total Sulfate (%) |
15- 40 |
Loss on drying (%) |
12 Max |
Viscosity (1.5%, 75°C, mPa.s ) |
5 Min |
Gel Strength (1.5% w/w, 0.2% KCl, 25°C, g/cm2) |
500 Min |
pH (1% solution) |
8- 10 |
Lead |
5 mg/kg Max |
Arsenic |
3 mg/kg Max |
Mercury |
1 mg/kg Max |
Cadmium |
1 mg/kg Max |
Total Heavy Metals (as Pb) |
10 mg/kg Max |
Total Plate Count |
5000 cfu/g Max |
Yeasts & Moulds |
300 cfu/g Max |
Salmonella spp. |
Negative in 5 g |
E. coli |
Negative in 10 g |
Carrageenan Kappa Refined
Items |
Standards |
Appearance |
White Powder |
Paticle Size |
Min 95% Pass 120 Mesh |
Total Sulfate (%) |
15- 40 |
Loss on drying (%) |
12 Max |
Viscosity (1.5%, 75°C, mPa.s ) |
5 Min |
Gel Strength (1.5% w/w, 0.2% KCl, 25°C, g/cm2) |
1400 Min |
Transparency (%) |
75 Min |
pH (1% solution) |
7- 9 |
Lead |
5 mg/kg Max |
Arsenic |
3 mg/kg Max |
Mercury |
1 mg/kg Max |
Cadmium |
1 mg/kg Max |
Total Heavy Metals (as Pb) |
10 mg/kg Max |
Total Plate Count |
5000 cfu/g Max |
Yeasts & Moulds |
300 cfu/g Max |
Salmonella spp. |
Negative in 5 g |
E. coli |
Negative in 10 g |
Packaging: 25 KG/BAG
Storage: Kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature.
Shelf life: 24 months
Carrageenan Application
Food and other domestic uses
Desserts, ice cream, cream, milkshakes, salad dressings, sweetened condensed milks, and sauces: gel to increase viscosity.
Beer: clarifier to remove haze-causing proteins
Toothpaste: stabilizer to prevent constituents separating
Fruit Gushers: ingredient in the encapsulated gel
Fire fighting foam: thickener to cause foam to become sticky
Shampoo and cosmetic creams: thickener
Biotechnology: gel to immobilize cells/enzymes
Pharmaceuticals: used as an inactive excipient in pills/tablets
Soy milk and other plant milks: used to thicken, in an attempt to emulate the consistency of whole milk
Diet sodas: to enhance texture and suspend flavours
Pet food,Personal lubricants,Vegetarian hot dogs
Medical uses
A 2006 in vitro study and a 2007 mouse study at the National Cancer Institute in the United States suggested that carrageenans might function as a topical microbicide. A 1987 in vitro study in Spain revealed a broad spectrum antiviral activity of carrageenan.