Quality food grade carrageenan

Carrageenan 1.Assay:Transparent jelly powder,General jelly powder 2Type:Kappa and Iota carrageenan 3.certificate: ISO9001-200

1.Introduction

The jelly powder is fairly solid with little watter, and strong flexibility,which has a smooth texture. The transparent jelly is adianter and brighter, without unsoluble grain. In the production process,it is easy to filter and operate to the workers and it freezes at high speed as well.

2.specification

Serial Number	Item	Standard	Result
1	Appearance	White yellowish powder	accord
2	Moisture(105°C,4h)	≤15%	7.32%
3	Total Ash(700°C,4h)	15-40%	36%
4	Particle Size	90% Crossed 80 mesh	accord
5	Viscosity(1.5%,75°C,#1sp30rpm)	≥10mPa.s	110
6	PH   (1.5%w/w,60°C)	7-10	8.0
7	As   (mg/kg)	≤3	<3
8	Pb  (mg/kg)	≤5	<5
9	Cd  (mg/kg)	≤1	<1
10	Hg  (mg/kg)	≤1	<1
11	Gel Strength(1.0% (w/w)at20°C10h)	----	550 g/cm2
12	Acid Insoluble Ash	≤1%	0.15%
13	Total Plate Count	≤5000cfu/g	<5000cfu/g
14	Yeast and Moulds	≤300cfu/g	<300cfu/g
15	Escherichia Coli	Negative by test	accord
16	Salmonella	negative by test	accord
17	Remarks	MADE IN CHINA

3.Technics point:

1). Mix jelly powder and part of sugar uniformity,and then continuous stiring to disperse into cold water.

2). Heated up to about 80 and then put in the rest of the sugar, continue to heat up to boil about 98-100.

3). Keep the temperature abpove 98 for about 5-10 minutes without boiling up.

4). Filter and keep the pastern liquid to 60-80, confect the acid ,fruit juice,coloring matter and essence.

5). Fill it full,seal,at 85 disinfects for 15-20 minutes.

6). Cool off,dry,and package.

Quality food grade carrageenan