Carrageenans or carrageenins are a family of linear sulphated polysaccharides which are extracted from red seaweeds. Gelatinous extracts of the Chondrus crispus seaweed have been used as food additives for hundreds of years, though analysis of carrageenan safety as an additive continues
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 and other industries as thickening and stabilizing agents. A particular advantage is that they are pseudoplastic—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.
All carrageenans are high molecular weight polysaccharides made up of repeating galactose units and 3,6 anhydrogalactose (3,6-AG), both sulfated and nonsulfated. The units are joined by alternating alpha 1-3 and beta 1-4 glycosidic linkages.
|
No. |
Item |
Standard |
Test Result |
|
1 |
Appearance |
No prescribe |
Tan \ yellowish powder |
|
2 |
Particle Size |
No prescribe |
95% pass 80 mesh (220 microns) |
|
3 |
Loss on Drying |
≤ 15% |
11% |
|
4 |
Gel strength，g/cm2 |
No prescribe |
Min 1300 |
|
5 |
Water Viscosity, mPa•s |
≥10 |
10.5 |
|
6 |
Total ash |
≤5.0% |
4.20% |
|
7 |
Hot water insoluble substance |
≤1% |
0.38% |
|
8 |
Water absorbability |
≤75% |
PassMuster |
|
9 |
Heavy metal |
≤0.004% |
＜0.004% |
|
10 |
Lead |
≤0.001% |
＜0.001 % |
|
11 |
Arsenic |
≤0.0002% |
＜0.0002% |
|
12 |
PH |
No prescribe |
No prescribe |
|
13 |
Starch |
Not reveal blue |
Not reveal blue |
|
Conclusion: This batch complies with the specification of FCCIV |
|||