精製カッパカラギーナン
Refined Kappa Carrageenan Suppliers in China
Kappa Carrageenan is a high-molecular-weight polysaccharide extracted mainly from Kappaphycus alvarezii and Eucheuma cottonii.
Due to its unique characteristic of gelling ability, moderate viscosity, stability, and high transparency, it is widely used as a gelling and suspending agent, thickener, and emulsifier in the food industry to produce fine jelly, gummy candy, ice cream, and processed meat, etc.
Gino Biotech is one of the global refined kappa carrageenan suppliers in China, we offer a wide range of products from qualified carrageenan factories in China.
Table of Contents
Products We Offer
By Gel Strength
- 900-1000 g/cm2
- 1100-1200 g/cm2
- 1200-1300 g/cm2
- 1300-1400 g/cm2
- 1450+ g/cm2
By Mesh
- 80 mesh
- 120 mesh
- 200 mesh
精製カッパカラギーナン
| Appearance | White to yellowish powder |
| Moisture(105℃，4h) | ≤12% |
| Particle Size | 90% Crossed 120 mesh |
| Viscosity(1.5%,75℃,#1sp 30rpm) | ≥5 mPa.s |
| Total Ash | 15-40% |
| PH (1.0%w/w,60℃） | 8-11 |
| As （mg/kg） | ≤3 |
| Pb（mg/kg） | ≤5 |
| Cd（mg/kg） | ≤1 |
| Hg（mg/kg） | ≤1 |
ゲル強度 (1.5% at 20℃, 12h ) | ≥900 g/cm² |
| Acid Insoluble Ash | ≤1% |
| Total Plate Count | ≤5000 cfu/g |
| Yeast and Moulds | ≤300 cfu/g |
| Escherichia Coli | Negative by test |
| Salmonella | Negative by test |
パッケージング
As one of the global kappa carrageenan suppliers, Gino Biotech provides the finest ingredients from qualified carrageenan factories. At the same time, flexible packaging solutions could also be provided.
We will help you boost your business and make you stand out from the competition by offering you custom packaging.
Carton Box
Fiber Drum
Tin Box
Kraft Bag
PP Woven Bag
アプリケーション
Carrageenan, a soluble fiber & hydrocolloid derived from red seaweed, is a natural food ingredient that has been used for hundreds of years in cooking all over the world.
It often replaces synthetic and animal-based products (like Gelatin). It is also commonly used in vegetarian and vegan diets and lifestyles.
Carrageenan is used in a variety of commercial applications as a gelling, thickening, and stabilizing agent, especially in a number of foods you eat every day, including yogurts, cheeses, chocolate milk, and almond milk, ice cream, salad dressing, jams and jellies, hotdogs, beers and more.
Aside from these functions, carrageenans are used in experimental medicine, pharmaceutical formulations, cosmetics, and industrial applications (like personal care products: toothpaste, shampoo, air fresheners, body soaps, face wash, makeup, pet food, and more).
Water-Based Applications - Carrageenan
| Application | Use level (%) |
| Hot-processed gelling applications | |
| Cake glaze | 0.60–0.70 |
| Cheese, imitation block | 2.20–2.70 |
| Cheese, imitation spread | 0.30–0.35 |
| Desserts, water gels (dry mix) | 0.50–0.80 |
| Desserts, water gels (RTE) | 0.60–1.00 |
| Desserts, water gels (sugar free) | 0.60–0.80 |
| Entrapment or encapsulation | 1.00–2.00 |
| Fabricated or formed foods | 2.00–3.00 |
| Fish gels | 0.50–1.00 |
| Frozen dough | 0.10–0.25 |
| Fruit-in-gel | 0.80–1.20 |
| Ham, further processed | 0.30–0.50 |
| Jelly, imitation (low sugar) dry mix | 1.50–2.00 |
| Jelly, imitation (low sugar) RTE | 1.00–1.50 |
| Mayonnaise, imitation | 0.50–1.00 |
| Pasta | 0.10–0.50 |
| Petfood | 0.20–1.00 + LBG |
| Petfood, gravy | 0.10–0.20 + Guar |
| Pie filling | 0.30–0.50 |
| Poultry nuggets | 0.40–0.70 |
| Poultry, further processed | 0.25–0.50 |
| Red meats, further processed | 0.25–0.50 |
| Seafood, further processed | 1.25–1.75 + starch |
| Sorbet | 0.15–0.30 + pectin |
| Sour cream | 0.10–0.20 + LBG |
| Surimi or kamaboko | 0.20–0.30 + starch |
| Tomato sauces | 0.10–0.20 + starch |
| Whipped cream | 0.01–0.05 |
| Hot-processed thickening applications | |
| Batter mixes | 0.10–0.30 |
| Coffee creamer | 0.10–0.20 |
| Desserts, creamy whipped | 0.15–0.30 |
| Fruit topping | 0.30–0.50 |
| Mayonnaise, imitation | 0.40–0.60 + starch |
| Moisture barriers or meat glaze | 0.80–1.20 |
| Salad dressing, hot process | 0.20–0.50 |
| Syrups | 0.10–0.30 |
| Variegates | 0.30–0.80 + starch |
| Cold-processed thickening applications | |
| Cheesecake (no bake) | 0.60–1.00 |
| Fruit beverages | 0.10–0.20 |
| Mayonnaise, imitation cold process | 0.40–0.70 + xanthan |
| Salad dressing (dry mix) | 0.60–1.00 |
| Salad dressing (cold process) | 0.20–0.50 |
Protein-Based Applications - Carrageenan
| Application | Use level (%) |
| Hot-processed milk thickening applications | |
| Calcium fortified milk | 0.02–0.04 |
| Chocolate drink | 0.02–0.04 |
| Chocolate milk (HTST) | 0.02–0.04 |
| Chocolate milk (UHT) | 0.02–0.05 |
| Cottage cheese dressing | 0.01–0.05 |
| Cream cheese | 0.05–0.08 |
| Egg nog | 0.05–0.12 |
| Evaporated milk | 0.005–0.020 |
| Ice cream (hard pack) | 0.010–0.015 + guar/CMC/LBG |
| Ice cream (soft serve) | 0.02–0.03 + guar/CMC/LBG |
| Infant formula | 0.02–0.03 |
| Shakes (RTE) | 0.02–0.03 |
| Sterilised milk | 0.01–0.03 |
| Soy beverages | 0.02–0.05 |
| Hot-processed milk gelling applications | |
| Custards (dry mix) | 0.20–0.30 |
| Dutch vla | 0.015–0.045 + starch |
| Flans (dry mix) | 0.20–0.30 |
| Flans (RTE) | 0.20–0.30 |
| Flans (soy) | 0.20–0.30 |
| Puddings (cold fill) | 0.20–0.60 |
| Pumpkin pie | 0.45–0.55 |
| Cold-processed milk thickening applications | |
| Beverages, nutritional | 0.10–0.15 |
| Breads | 2.00–3.00 |
| Cheese spreads, sauces | 0.50–1.00 |
| Chocolate beverages, dry mix | 0.08–0.12 |
| Chocolate syrups | 0.20–0.40 |
| Desserts, dry mix | 0.15–0.20 |
| Desserts, aerated (mousse) | 0.50–1.00 |
| Ice cream (dry mix) | 0.50–0.80 |
| Meringue topping | 0.15–0.25 |
Features
| E-No. | E 407 |
| Origin | Seaweed extract |
| Chemical composition | 1. Family of salts of sulphated galactans (high sulfate content 18–40%); 2. D-galactose, D-(3-6)-anhydro-galactose, sulfate ester groups |
| Nutritional value (in 100 g) – metabolism | 0 kJ (0 kcal); No resorption |
| Fibre content | 100% Soluble fibre |
| Toxicology | Global approval as food additives; viscosity: minimum 5 mPa s as 1.5% solution at 75 °C (167 °F) (average MW of 100 kDa); Europe: ADI (75 mg/kg BW per day) and MW limit of maximum 5% below 50 kDa |
| Solubility at low temperature (H2O) | κ-C: only Na+ salts are soluble, limited swelling of K+ and Ca2+ salts; ι-C: only Na+ salts are soluble, Ca2+ salt gives thixotropic swollen particles; λ-C: all salts are soluble in cold water |
| Appearance of an aqueous solution | Clear for pure extracts, opaque-turbid for PES |
| Viscosity of solution in water | Medium to high (hot solutions set to gels when cooling) |
| Impact of heat on viscosity in water (pH 7) | All κ-, ι-, and λ-C types are completely soluble in water and milk at T=80 °C (176 °F) |
| Viscosity development in water at pH 7 (T=0–100 °C) | Complete solubility in water (or milk) at T= 80 °C (176 °F), viscosity is reduced by further heating (fully reversible at pH 7-9), solutions of κ- and ι-types set to gels upon cooling, gels are stable at room temperature, gels melt by heating and re-set upon cooling without loss of gel strength or texture in neutral conditions |
| Shear stability | Solutions are pseudoplastic (reversible shear-thinning); κ-C-gels break when sheared (irreversible); ι-C-gels break by shear, but recover and re-gel after shear stress is removed |
| Thickening effect | High |
| pH stability | Medium (pH 5.5-9) |
| Decomposition | κ-C + ι-C: hydrolysis by acid (accelerated by heat, low pH value, and time); however, gels are acid-stable; λ-C: hydrolysis in acidic systems |
| Film formation | High |
| Emulsion stabilization | High |
| Gelation | κ-C: strongest gels with K+; ι-C: strongest gels with Ca2+; λ-C: no gelation with cations (but gelling with very high salt concentrations) |
| Gel strength and gel stability | κ-C: firm brittle gels with strong syneresis, not freeze-thaw stable, hysteresis 10-20 °C (18-36 °F); ι-C: soft elastic texture, no syneresis, freeze-thaw stable; λ-C: no gels, solutions are freeze-thaw stable |
| Gel transparency | High |
| Tendency for gel syneresis | κ-C-gels: strong syneresis; ι-C-gels: no syneresis |
| Impact of electrolytes (cations +, 2+, 3+) | κ-C: strong gelation with monovalent potassium ions; ι-C: strong gelation with divalent calcium ions; λ-C: no impact |
| Reaction with Ca2+ ions | Gelation with ι-carrageenan |
| Protein activity | κ-C. forms weak gels with κ-casein in milk to stabilize neutral dairy products and particles in suspensions; ι-C. and λ-C. have a strong protein interaction in acid |
| Crystallization control | Gels of ι-C. and solutions of λ-C. are freeze-thaw stable, gels of κ-C. exhibit syneresis |
| Synergistic effects with other hydrocolloids | κ-Carrageenan forms synergistic gels (increased gel strength and elasticity, reduced syneresis) with galactomannans (e.g. LBG) and konjac glucomannan; synergism between starch and ι-carrageenan |
| Other synergistic effects | Solubility in 50% sugar solutions: κ-C. is hot-soluble, ι-C. is insoluble, λ-C. is soluble; solubility in 10% salt solutions: κ-C. is insoluble, ι-C. and λ-C. are hot-soluble |
| Negative interactions | - |
| Dosage level in foods | Low to medium (typical 0.02-3%) |
Advantages
Successful Additive
Carrageenan is one of the most popular and successful food additives in the world, for stabilising, thickening and gelling food systems.
Unique functional characteristics
It provides unique functional characteristics in food products and non-food systems.
Rich in antioxidants
Carrageenan has antioxidant activity and other properties that make it useful in health supplements.
Improve digestive system
Carrageenan influences the development of beneficial microbial communities in the digestive tract.
Lower Cholesterol Levels
Study shows that carrageenan can reduce lipid levels and blood cholesterol levels.
Benefits
Carrageenan plays an important and valued role in modern-day formulations providing texture, structure, and physical stability in food and non-food products.
It is also used for cost reduction and added value.
お問い合わせフォーム
Gino Biotech will always be your best kappa carrageenan suppliers, carrageenan factory and a good partner for other hydrocolloids from China.
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