卡拉胶(Foodgel2000)

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ITEMS	STANDARD
Appearance	Light and free flowing powder
Loss on Drying	max. of 12%
PH	8.0-11.0
Water Viscosity	>=60 mPa.s
Gel Strength Water gel (1.5%, 0.2KCl)	>1350 g/cm2
As	max. of 1 mg/kg
Zn	max. of 50 mg/kg
Pb	max. of 1 mg/kg
C d	max. of 0.1 mg/kg
Hg	max. of 0.03 mg/kg
Substances insoluble in hot water	max. of 2.0%
Substances insoluble in acids	max. of 2.0%
Total Plate Count	max. of 5,000 cfu/g
Total variable mesophilic aerobic	max. of 5,000 cfu/g
Yeasts and Moulds	max. of 100 cfu/g
Sulphite reducing spores	absent in 0.1 g
Salmonella	negative in 25 g
Escherichia coli	negative in 5 g
Food insects and their rests	Absent
Ferromagnetical mechanical impurities	Absent
Molecular Weight	> 100,000 Daltons
Packaging	25 kg multi walled paper bag with polyethylene liner.
Shelf life & Storage	24 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