Carrageenan

Food grade carrageenan is white to light yellowish brown, translucent flakes or powder, odourless or slightly odourless, tasteless, sticky and slippery, swells in cold water, 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 not form a gel.

Detailed introduction

Raw Material Source：

Carrageenan, also known as carrageenan gum, antler alga gum, is a high molecular hydrophilic polysaccharide extracted from red algae.

Product Features：

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.

Product Specifications:

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

Curcumin

Agar