Raw Material Source：
Carrageenan, also known as carrageenan gum, antler alga gum, is a high molecular hydrophilic polysaccharide extracted from red algae.
Food grade carrageenan is white to light yellow-brown, translucent flakes or powder, odourless or slightly odourless, tasteless, sticky and slippery, swells in cold water, and can be dissolved in hot water above 60℃ to form a viscous, transparent or slightly milky white, easy-to-flow solution. Carrageenan can form semi-solid transparent gel when it is heated and dissolved and cooled. Potassium, ammonium, calcium and other cations can greatly improve its solidification. κ-type carrageenan is sensitive to potassium ions, forming a brittle gel, with water seepage; ι-type carrageenan is sensitive to calcium ions, forming a flexible gel, without water seepage; λ-type carrageenan can't form a gel.
Carrageenan can be divided into Fine Carrageenan (Refined Carrageenan) and Coarse Carrageenan (Semi-refined Carrageenan) according to the process.
Packing Specification: 25kg/bag
Applicable Standards: Food Additives Carrageenan GB1886.169-2016
Place of Origin：Indonesia
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