| CAS No.: | 9000-07-1 |
|---|---|
| Formula: | / |
| EINECS: | 232-524-2 |
|
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The details of Food Thickener Food Ingredient Food Additive Carrageenan CAS 9000-07-1
Product Name: CARRAGEENAN
Synonyms: 3,6-anhydro-d-galactan;aubygelgs;KAPPA-CARRAGEENAN (TYPE I);CARRAGEENAN;CARRAGENAN, SODIUM;CARRAGEENAN SODIUM;CARRAGEENAN TYPE I;GELATIN, VEGETABLE TYPE I
CAS: 9000-07-1
MF: NULL
MW: 0
EINECS: 232-524-2
FEMA 2596 | IRISH MOSS EXTRACT
Odor odorless
LogP -5.57
IARC 3 (Vol. 31, Sup 7) 1987
EPA Substance Registry System Carrageenan (9000-07-1)
Specification of Food Thickener Food Ingredient Food Additive Carrageenan CAS 9000-07-1
| Analysis | Specification | Result |
| Appearance | Yellowish to white flowing powder | Conforms |
| Paricle Size | 90%min.thru120 mesh | Conforms |
| Sulphate(count by SO42-) | 15-40 | Conforms |
| Viscosity(mPa.s) | ≥5 | 24 |
| Loss on Drying % | ≤12.0 | 8.5 |
| Total Ash Content % | 15-40 | 21.7 |
| Water Gel Strength(g) | ≤40 | 18 |
| Ph Level | 8.0-11.0 | 8.5 |
| Transparency,% | ≥80 | 85.8 |
| Acid-insoluble Ash,% | ≤1 | conforms |
| Acid-insoluble Matter,% | ≤15 | conforms |
| Arsenic(As, mg/kg) | ≤3 | conforms |
| Lead(Pb,mg/kg) | ≤5 | conforms |
| Mercury(Hg, mg/kg) | ≤1 | conforms |
| Cadmiun(Cd, mg/kg) | ≤2 | conforms |
| Total Plate Count(CFU/g) | ≤5000 | <100 |
| Moulds and Yeasts | ≤300 | <100 |
| E.coli(MPN/g) | <3 | <3 |
| Salmonella(25g) | Absent | Not detected |
| Conclusion | The results conform to enterprise Standard | |
| Shelf life: 2 year when properly stored. | ||
| Storage: Store in a well-closed place with constant low temperature and no direct sun light. | ||
Application of Food Thickener Food Ingredient Food Additive Carrageenan CAS 9000-07-1
Carrageenan is a gum that is a seaweed extract obtained from red seaweed chondrus crispus (also known as irish moss), gigartina, and eucheuma species. chondrus crispus yields kappa and lambda carra- geenans. gigartina yields kappa and lambda carrageenans. eucheuma yields kappa and iota carrageenans. it exists as various salts or mixed salts of a sulfate ester. it is classified mainly as kappa, iota, and lambda types which differ in solubility and gelling properties. the kappa and iota types require hot water (above 71°c) for complete solubility and can form thermally reversible gels in the presence of potassium and calcium cations, respectively. the kappa gels are brit- tle with syneresis while the iota gels are more elastic without synere- sis. the lambda type is cold-water soluble and does not form gels. kappa and iota carrageenan are very reactive with milk protein products. carrageenan is used to stabilize milk protein at 0.01-0.05% and to form water gels at 0.5-1.0%. its uses include dairy products, water gel desserts, and low-calorie jellies. a typical use level in water systems is 0.2-1.0% and milk systems is 0.01-0.25%. also termed chondrus extract.
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