Semi Refined Kappa Carrageenan
Carrageenan Powder Suppliers Manufacturer in China
Kappa Carrageenan is also known as potassium-sensitive carrageenan. It forms strong and brittle gels in the presence of potassium ions.
The kappa semi-refined carrageenan is widely used as a binding agent and clarifier in the food industry for the manufacturing of meat products, condiments, pet foods, air fresheners, and for wort clarifying, etc.
As one of the carrageenan powder suppliers in China, Gino Biotech offers a wide range of carrageenans including semi-refined kappa from reliable carrageenan powder manufacturers and producer.
Table of Contents
Products We Offer
By Gel Strength
Semi Refined Kappa Carrageenan
|Appearance||White to yellowish powder|
|Particle Size||90% Crossed 120 mesh|
|Viscosity(1.5%,75℃,#1sp 30rpm)||≥5 mPa.s|
(1.5% at 20℃, 10h )
|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|
As one of the global carrageenan powder suppliers, Gino Biotech provides the finest ingredients from qualified carrageenan manufacturer. 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.
PP Woven Bag
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.
Kappa Semi-Refined Carrageenan is used in a variety of commercial applications as a gelling, thickening, and stabilizing agent, especially in the food industry for the manufacturing of meat products, condiments, pet foods, air fresheners, and for wort clarifying, etc.
|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|
|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|
|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|
|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|
|Dosage level in foods||Low to medium (typical 0.02-3%)|
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.
Gino Biotech will always be your best carrageenan powder suppliers, and carrageenan manufacturer, and a good partner for other hydrocolloids from China.