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卡拉胶(Foodgel2000)

卡拉胶(Foodgel2000)

  • 海关编码:1302391100
  • CAS No.:9000-07-1
  • 所属分类:增稠剂
  • 浏览次数:
  • 发布日期:2021-04-15 14:26:22
  • 产品概述
  • 性能特点
  • 技术参数
ITEMSSTANDARD
AppearanceLight and free flowing powder
Loss on Dryingmax. of 12%
PH8.0-11.0
Water Viscosity>=60 mPa.s
Gel Strength Water gel (1.5%, 0.2KCl)>1350 g/cm2
Asmax. of 1 mg/kg
Znmax. of 50 mg/kg
Pbmax. of 1 mg/kg
C dmax. of 0.1 mg/kg
Hgmax. of 0.03 mg/kg
Substances insoluble in hot watermax. of 2.0%
Substances insoluble in acidsmax. of 2.0%
Total Plate Countmax. of 5,000 cfu/g
Total variable mesophilic aerobicmax. of 5,000 cfu/g
Yeasts and Mouldsmax. of 100 cfu/g
Sulphite reducing sporesabsent in 0.1 g
Salmonellanegative in 25 g
Escherichia colinegative in 5 g
Food insects and their restsAbsent
Ferromagnetical mechanical impuritiesAbsent
Molecular Weight> 100,000 Daltons
Packaging25 kg multi walled paper bag with polyethylene liner.
Shelf life & Storage24 months stored in cool and dry place in original packaging

Using carrageenans is meat industry: Carragenans – semi-refined as well as refined are widely used in meat industry.

The dosages are between 0.1% -0.5% and give excellent results in the end product:① Improve product quality by improving texture, cutting and bite
② Improve water binding in production and storing
③ Increase yield by binding more brine
④ Stabilise water-fat-protein emulsion preventing separation of the fractions which in effect gives a more homogenous, better cut
⑤ Carrageenans disperse well in water without increasing density which makes injecting easier – low density is retained until heat treatment
⑥ Improve freeze and thaw stability
Owing to good synergy with gums, carrageenans are often used in following applications:① Pork and poultry smoked products
② Pork, beef and poultry sausages
③ Luncheon meat and other block products
④ Frankfurters
⑤ Hamburgers, cutlets and other minced products

 


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