Food additives Thickener carrageenan --carragenina

carrageenan www.Foodchem.com www.foodchem.com TypeKapparefined carrageenanKappa semi refined carrageenanAppearanceSnowy White PowderTiny yellow powderParticle Size95% pass 60/120/200 mesh120/200 meshViscosity (m.Pas)≥520 200Total Ash Content (%)≤30≤30Moisture (%)≤12≤13KCL Gel Strength (g/cm2) (1.5%,0.2%Kcl)>390 >450 >1250≥450Transparency (T%)≥70PH7.0 9.08.0 11.0Ash of not dissolve into acid (%)≤1.0≤1.0Sulphate (%,count by SO42-)15 4015 40Arsenic content (ppm)≤2.0Pb (ppm)≤5.0≤5.0Hg(ppm)≤1.0≤1.0Cadmium (ppm)≤1.0≤1.0Total Plate (cfu/g)≤5000≤5000Yeast & Moulds(cfu/g)≤100≤100E. coliNegative in 5gNegative in 5gSalmonellaNegative in 10gNegative in 10gcarragenina TypeRefinadosSemi-refinadoAparienciaPolvo marrón claroPolvo marrón claroTamaño de partícula95% pasar 60/120/200 de malla120/200 de mallaViscosidad del agua(m.Pas)≥520 200Resistencia del gel, gel de agua (g/cm2) (1.5%,0.2%Kcl)>390 >450 >1250≥450Contenido de ceniza(%)≤30≤30La humedad(%)≤12≤13Transparencia(T%)≥70PH7.0 9.08.0 11.0Sustancias insolubles en ácidos≤1.0≤1.0Sulfato de(%, por SO42-)15 4015 40As(ppm)≤2.0Pb (ppm)≤5.0≤5.0Hg(ppm)≤1.0≤1.0Cd(ppm)≤1.0≤1.0Colonia total (cfu/g)≤5000≤5000Levaduras y mohos(cfu/g)≤100≤100Esporas de sulfito-reductorNegative in 1gNegative in 1gSalmonellaNegative in 10gNegative in 10gEscherichia coliNegativo en 5 gImpurezas mecánicas ferromagneticalesAusenteAusenteInsectos alimentarios y sus restosAusenteAusenteVida útil de almacenamiento24 meses depositados en lugares fríos y secos24 meses depositados en lugares fríos y secosPeso molecular mín.> 100,000 Daltons> 100,000 Daltons