Product Description

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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