Contact Us

TEL: +86-21-50321522
+86-21-50321520 　
Fax: +86-21-51069122
Mail: info@Foodchem.com

Constantly strive towards:

★High quality products
★Professional support
★Total solution for food
★Reasonable price
★Credible friendly cooperation

Thickeners

Home

Thickeners

Carrageenan

Quick Select:

The basic informations of Carrageenan:

1. Carrageenan E number is E407, CAS No. is 9000-07-1.

2. Carrageenan has two kinds, one is refined carrageenan, the other is semi refined carrageenan.

3. Carrageenan is widly used as food additive and ingredients and medicine in our daily life.

4. Although we are not the largest carrageenan facotry in China,but we are the best quality carrageenan manufacturer.

You can click "Inquiry" to leave message about our product - Carrageenan. Also, you can email us, email : Info@Foodchem.com. We will reply you soon. Foodchem.com can supply samples to client. Through the sample, clients can understand carrageenan well.

Carrageenan

E No:E407
CAS No:9000-07-1
Einecs No:232-524-2
HS Code:1302391100
Specification:Refined or semi-refined
Routine Packing:25kgs/bag
Place of origin:China
QC:Kosher, Hala,ISO
Payment terms:T/T or L/C
Qty in 20' FCL:12.5 ton
Port of dispapch:Shanghai,Qingdao

InquiryDownload

Carrageenan

Kappa Refined Carrageenan
Kappa Semi-Refined Carrageenan
Iota Semi Refined Carrageenan

Kappa Refined Carrageenan
Appearance		Snowy White Powder
Particle Size		95% min. Thru 120 mesh
Viscosity (mPa.s)		≥5
Total Ash Content (%)		≤30
Moisture (%)		≤10
Gel Strength (g/cm²) (1.5%w/w,0.2% KCL,20℃)		≥1100
Transparency (T%)		≥70
PH		7.0~9.0
Ash of not dissolve into acid (%)		≤1.0
Sulphate (%,count by SO₄^2-)		15~40
Heavy metal
Arsenic content (ppm)		≤3.0
Lead content(ppm)		≤5.0
Mercury content(ppm)		≤1.0
Cadmium content(ppm)		≤2.0
Microbiology
Total Plate Count (cfu/g)		≤5000
Yeast & Moulds(cfu/g)		≤300
E. coli		Negative in 5g
Salmonella		Negative in 10g

TOP

Kappa Semi-Refined Carrageenan
Appearance		tiny yellow powder
Particle Size		120/200mesh
Viscosity (mPa.s)		20~200
Total Ash Content (%)		≤30
Moisture (%)		≤13
KCL Gel Strength (g/cm²) (1.5%,0.2% KCL)		≥450
Transparency (T%)		≥70
PH		7.0~11.0
Ash of not dissolve into acid (%)		≤1.0
Sulphate (%,count by SO₄^2-)		15~40
Heavy metal
Arsenic content (ppm)		≤2.0
Lead content(ppm)		≤5.0
Mercury content(ppm)		≤1.0
Cadmium content(ppm)		≤1.0
Microbiology
Total Plate Count (cfu/g)		≤5000
Yeast & Moulds(cfu/g)		≤300
E. coli		Negative in 5g
Salmonella		Negative in 10g

TOP

Iota Semi Refined Carrageenan
Appearance		Snowy White Powder
Particle Size		120mesh
Viscosity (mPa.s)		≥5
Total Ash Content (%)		≤30
Moisture (%)		≤10
KCL Gel Strength (g/cm²) (1.5%,0.2% KCL)		Absent
Transparency (T%)		≥70
PH		8.0~10.0
Ash of not dissolve into acid (%)		≤1.0
Sulphate (%,count by SO₄^2-)		15~40
Heavy metal
Arsenic content (ppm)		≤2.0
Lead content(ppm)		≤5.0
Mercury content(ppm)		≤1.0
Cadmium content(ppm)		≤1.0
Microbiology
Total Plate Count (cfu/g)		≤5000
Yeast & Moulds(cfu/g)		≤300
E. coli		Negative in 5g
Salmonella		Negative in 25g

TOP

what is carrageenan powder? ( E407,9000-07-1 )

Carrageenan may be considered a organically grown polysaccharide extracted from red-colored seaweed. It is referred to like a seaweed gelatin like agar agar. Its name is derived by means of the Chondrus crispus species of seaweed identified as Irish Moss or Carrrageen Moss in England, and as Carraigin in Ireland, precisely where it has long been employed supplied that 400 AD. The name Carraigin signifies moss within of the rock in Irish. It abundantly grows along the rocky coasts of North America and Europe. The food grade carrageenan has been used in food production worldwide since the 1930s, and carrageenan safety has been assured by the FDA Gras status.

Carrageenan mainly has three classes:

1. Kappa. This forms is strong and rigid gels in the presence of potassium ions; it reacts with dairy proteins. It is sourced mainly from Eucheuma cottonii.

2. Iota. This forms is soft gels in the presence of calcium ions. It is produced mainly from Eucheuma spinosum.

3. Lambda. This forms does not gel, and is used to thicken dairy products. The most common source is Gigartina from South America.

The application of carrageenan:

In the food industry, carrageenan as food additives used as a gelling agent, thickener, stabilizer and clarify agent. It also can be used for pastes, jelly, sausage, canned meat, ice cream, beverage, spices, chocolate milk, milk pudding, simulation food, dessert, jam, YangGeng, beer, bread, worms fish food and animal food to enjoy the bull.

In the daily chemicals, carrageenan is used in toothpaste, detergent, cosmetics and air pure and fresh agent, etc.

In biochemistry, carrageenan is used for microbial sc, barite ore dispersant, capsule etc. It also used for microbial carriers and immobilization cell carrier and so on.

TOP

Links: Food additives Thickeners Sweeteners Vitamins Preservatives Soybean series Antioxidants Acidity regulators Wheat series Flavorings Nutrition enhancers Phosphate Emulsifier Dietary Fiber Colours Enzyme preparations Herbal Extracts Oils Carrageenan Xanthan Gum CMC Agar Agar Cassia Gum Gellan Gum Gellan Gum Konjac Gum Sodium Alginate Tert-Butylhydroquinone(TBHQ) Sodium Erythorbate Sodium Ascorbate Rosemary Extract Green tea extract Erythorbic Acid Calcium Ascorbate Barley green powder Ascorbic Acid Coated Ascorbic Acid Sorbic acid Sodium Propionate Sodium Diacetate Sodium Benzoate Sodium Acetate Anhydrous Potassium Sorbate Nisin Natamycin Calcium Propionate Vitamin A Vitamin E Vitamin C Vitamin B6 Vitamin B2 Vitamin B12 Folic Acid D-Biotin Xylitol Sucralose Stevia Sorbitol Sodium Saccharin Sodium Cyclamate Polydextrose Mannitol Maltitol Luo Han Guo Extract Isomaltitol Erythritol Dextrose Monohydrate Dextrose Anhydrous D-Xylose Aspartame Acesulfame-K