E407 11114-20-8 загустители Рафинированный каппа
- Категория: Glial >>>
- Поставщик: Fuzhou,Ruixuan,Food,Technology,Co.,Ltd.
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Описание и отзывы
Трекер стоимости
| Месяц | Минимальная цена | Макс. стоимость |
|---|---|---|
| Sep-17-2025 | 0.67 $* | 0.25 $* |
| Aug-17-2025 | 0.8 $* | 0.90 $* |
| Jul-17-2025 | 0.13 $* | 0.36 $* |
| Jun-17-2025 | 0.58 $* | 0.60 $* |
| May-17-2025 | 0.55 $* | 0.13 $* |
| Apr-17-2025 | 0.44 $* | 0.71 $* |
| Mar-17-2025 | 0.41 $* | 0.13 $* |
| Feb-17-2025 | 0.18 $* | 0.2 $* |
| Jan-17-2025 | 0.88 $* | 0.98 $* |
Характеристики
Products Description
Product name | Kappa refined carrageenan |
Specification | KL80 |
Shelf life | 12 months |
Package | 25Kg/bag |
Storage method | Store in a ventilated, cool and dry place, temperature≤25℃, |
Product implementation standard | GB1886.169-2016 |
Appearance | Snowy White Powder | (%) Moisture | ≤12 |
(mpa·s) Viscosity | 150-300 | (g/cm2)Gel strength (1.5%W/W,0.2%Kcl,20℃,4H） | 1500-1700 |
(g/cm2)Gel strength (1.5%W/W, 20℃,4H） | ≥100 | （%）Total Ash Comtent | 15-40 |
（%）Acid can not be Ash | ≤1 | （%）PARTICAL SIZE | Pass rate |
(1.5%W/W)（T%）Transparency | ≥75 | PH Level of | 7-8.5 |
（%）Sulfate | 15-40 | （mg/kg）Pb content | ≤5 |
（mg/kg）Arsenic content | ≤3 | （mg/kg）Cadmium content | ≤2 |
（mg/kg）Mercury content | ≤1 | （cfu/g）Total bacterial count | ≤5000 |
（MPN/100g）Coliform | ≤30 | Salmonella | Must not check out |
Manufacturing Technique
1.Seaweed Raw Materials
2.Cleaned and alkali treatment
3.Boil
4.Fine filtration
5.Gel pressing
6.Drying
7.Milling
8.Lab blending
9.Finished product packaging
Company Profile
Fuzhou Ruixuan Food Technology Co., Ltd.
is a company mainly engaged in the research, development, production and sales of food additives. We have two production bases. The R&D center is located in Gulou District, Fuzhou.
We have own professional research and development team. The R&D team, led by Professor Lin Wenting from Fujian Light Industry Research Institute, is dedicated to providing various technologies and compounding food additives for the jelly, confectionery, beverage, catering and other food industries.
We have own professional research and development team. The R&D team, led by Professor Lin Wenting from Fujian Light Industry Research Institute, is dedicated to providing various technologies and compounding food additives for the jelly, confectionery, beverage, catering and other food industries.
Our R&D team and main products
The main products of Fuzhou Ruixuan Food Technology Co., Ltd. include food additive monomers such as carrageenan, konjac gum and xanthan gum and various compounding colloids.
Carrageenan Description
Carrageenan
Are widely used as gelling agents, thickeners and stabilisers. They can be found in dairy products, beverages, meat products,water gels and powdered desserts.
When used as gelling agents in water, they give a wide variety of textures from firm to weak and from elastic to brittle. The
addition of various ions or Locust Bean Gum can be used to modify the texture.
Due to their protein reactivity, carrageenans produce very economical milk gels. Weak, semi-gelled systems can be used to
stabilise chocolate milk, giving mouth feel and cocoa suspension. Cold water-soluble types of carrageenan can be used in instant chocolate milk powders to provide similar properties.
Carrageenans are also used as stabilisers for foams, ice cream, condensed milk, cream and salad dressings.
When used as gelling agents in water, they give a wide variety of textures from firm to weak and from elastic to brittle. The
addition of various ions or Locust Bean Gum can be used to modify the texture.
Due to their protein reactivity, carrageenans produce very economical milk gels. Weak, semi-gelled systems can be used to
stabilise chocolate milk, giving mouth feel and cocoa suspension. Cold water-soluble types of carrageenan can be used in instant chocolate milk powders to provide similar properties.
Carrageenans are also used as stabilisers for foams, ice cream, condensed milk, cream and salad dressings.
Chemistry
Carrageenans (E407) are a family of linear, sulphated polysaccharides extracted from red seaweeds. The name is derived from a type of seaweed that is abundant along the Irish coastline near the village of Carrageenan. Gelatinous extracts of carrageen seaweed (also known as Irish moss) have been used as food additives for hundreds of years.
There are three main commercial classes of carrageenan:
* Kappa – strong, rigid gels. Produced from Kappaphycus cottonii
* Iota – soft gels. Produced from Eucheuma spinosum
* Lambda – form gels when mixed with proteins rather than water, used to thicken dairy products. The most common source is Gigartina from Southern Europe.
All are soluble in hot water, but in cold water only the Lambda form (and the sodium salts of the other two) are soluble. When used in food products, carrageenan has the EU additive E-number E407.
There are three main commercial classes of carrageenan:
* Kappa – strong, rigid gels. Produced from Kappaphycus cottonii
* Iota – soft gels. Produced from Eucheuma spinosum
* Lambda – form gels when mixed with proteins rather than water, used to thicken dairy products. The most common source is Gigartina from Southern Europe.
All are soluble in hot water, but in cold water only the Lambda form (and the sodium salts of the other two) are soluble. When used in food products, carrageenan has the EU additive E-number E407.
Properties
Carrageenans are large, highly flexible molecules which curl forming helical structures. This gives them the ability to form a variety of different gels at room temperature. They are widely used in the food industry as thickening and stabilising agents. Aparticular advantage is that they are thixotropic-they thin under shear stress and recover their viscosity once the stress is removed. This means that they are easy to pump but stiffen again afterwards.
Kappa carrageenan is potassium-sensitive and will form strong brittle, thermo-reversible gels in the presence of potassium ions.
Calcium and most polyvalent ions will induce gelation to a lesser extent, while the sodium salt is non-gelling and cold
water-soluble. All other salts of Kappa carrageenan need to be heated above 50°C, generally to 80°C, to ensure complete
dissolution. The gels are generally clear but calcium ions product slight cloudiness. Kappa carrageenan gels do exhibit some syneresis, and are not freeze/thaw stable. Kappa carrageenan will produce strong milk gels at very low levels (i.e. 0.05 – 0.2%w/w).
Iota carrageenan forms transparent elastic thermo-reversible gels in the presence of calcium ions. Without the ions, considerable thickening occurs. All salts of iota carrageenan are soluble in cold water and milk and are freeze/thaw stable. The gels do not exhibit syneresis.
Lambda carrageenan does not gel in water or milk but it produces considerable thickening in milk and will stabilise both water and milk systems. It is cold water-soluble, thickening immediately to give a clear viscous solution.
The above three types of carageenan are usually blended and many of the available grades contain various additives to alter the physical properties for specific uses. In particular, locust bean gum is used to modify Kappa carrageenan, increasing the elasticity, cohesion and breaking strength of the gel.
Kappa carrageenan is potassium-sensitive and will form strong brittle, thermo-reversible gels in the presence of potassium ions.
Calcium and most polyvalent ions will induce gelation to a lesser extent, while the sodium salt is non-gelling and cold
water-soluble. All other salts of Kappa carrageenan need to be heated above 50°C, generally to 80°C, to ensure complete
dissolution. The gels are generally clear but calcium ions product slight cloudiness. Kappa carrageenan gels do exhibit some syneresis, and are not freeze/thaw stable. Kappa carrageenan will produce strong milk gels at very low levels (i.e. 0.05 – 0.2%w/w).
Iota carrageenan forms transparent elastic thermo-reversible gels in the presence of calcium ions. Without the ions, considerable thickening occurs. All salts of iota carrageenan are soluble in cold water and milk and are freeze/thaw stable. The gels do not exhibit syneresis.
Lambda carrageenan does not gel in water or milk but it produces considerable thickening in milk and will stabilise both water and milk systems. It is cold water-soluble, thickening immediately to give a clear viscous solution.
The above three types of carageenan are usually blended and many of the available grades contain various additives to alter the physical properties for specific uses. In particular, locust bean gum is used to modify Kappa carrageenan, increasing the elasticity, cohesion and breaking strength of the gel.
Certifications
Product packaging
Packaging: 25 KG/CTN or according to client request
Delivery Detail: 2 weeks after confirm order.Some of the products can be supplied within 7 days on the strength of EDC warehouse.
Delivery Detail: 2 weeks after confirm order.Some of the products can be supplied within 7 days on the strength of EDC warehouse.
FAQ
1. Are you a factory or trading company?
Fuzhou Ruixuan Food Technology Co., Ltd. is factory. It has two production bases in Longyan, Fujian and Fuzhou, Fujian. The R&D center is located in Gulou District, Fuzhou.
3. What's the delivery date?
15days after payment.
4. Can you provide free sample?
5. How about the packing?
Fuzhou Ruixuan Food Technology Co., Ltd. is factory. It has two production bases in Longyan, Fujian and Fuzhou, Fujian. The R&D center is located in Gulou District, Fuzhou.
2. What is your MOQ?
Our MOQ is 1kg.
3. What's the delivery date?
15days after payment.
4. Can you provide free sample?
Free sample is available
5. How about the packing?
Usually we provide the packing as 25 kg / bag or carton. Of course, if you have special requirements on them, we will according to you. Also we can prepare label for you.
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