Kappa semi-refined carrageenan series_Greenfresh food co., LTD.

Kappa carrageenan is also called potassium-sensitive carrageenan. Potassium ions have a strong effect on its gelling, and the gel is relatively brittle and hard. Kappa semi-refined carrageenan is used as a gelling agent and clarifying agent in the food industry, and is widely used in meat products, seasonings, bread, wort clarification and pet food.

Quality Index

Executive Standard			GB 1886.169-2016
Inspection Items			Specification
Sensory	Color and luster		White or light yellow to brownish yellow
	Graininess（80/120/200）		95%
Physicochemical Analysis	Sulphate (以SO₄^2-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm²		500-650	650-800
	Dry reduction (105℃、4h), w/% ≤		12.0
	Total ash (550℃、4h), w/%		15-40
	Acid Insoluble Ash, w/% ≤		1
	Acid Insoluble matter, w/% ≤		15
	pH（1%）		8～11
	Residual solvent(isopropanol、methanol),w/% ≤		0.1
	Lead (Pb) /(mg/kg) ≤		5.0
	Arsenic (As) /(mg/kg) ≤		3.0
	Cadmium（Cd）/( mg/kg) ≤		2.0
	Mercury（Hg）/(mg/kg) ≤		1.0
Microorganism	Total Plate Count /(CFU/g) ≤		5000
	E. Coli	CFU/g ＜	10
		MPN/g ＜	3.0
	Salmonella (25g)		Negative in 25g

Note: 1. The residual solvents (isopropanol, methanol) are only for products whose extraction solvent is isopropanol or methanol, and this solvent is not involved in the production process of this product.

2. Test items with "*" indicators are non-national standards.

Kappa carrageenan is also called potassium-sensitive carrageenan. Potassium ions have a strong effect on its gelling, and the gel is relatively brittle and hard. Kappa semi-refined carrageenan is used as a gelling agent and clarifying agent in the food industry, and is widely used in meat products, seasonings, bread, wort clarification and pet food.

Quality Index

Executive Standard			GB 1886.169-2016
Inspection Items			Specification
Sensory	Color and luster		White or light yellow to brownish yellow
	Graininess（80/120/200）		95%
Physicochemical Analysis	Sulphate (以SO₄^2-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm²		500-650	650-800
	Dry reduction (105℃、4h), w/% ≤		12.0
	Total ash (550℃、4h), w/%		15-40
	Acid Insoluble Ash, w/% ≤		1
	Acid Insoluble matter, w/% ≤		15
	pH（1%）		8～11
	Residual solvent(isopropanol、methanol),w/% ≤		0.1
	Lead (Pb) /(mg/kg) ≤		5.0
	Arsenic (As) /(mg/kg) ≤		3.0
	Cadmium（Cd）/( mg/kg) ≤		2.0
	Mercury（Hg）/(mg/kg) ≤		1.0
Microorganism	Total Plate Count /(CFU/g) ≤		5000
	E. Coli	CFU/g ＜	10
		MPN/g ＜	3.0
	Salmonella (25g)		Negative in 25g

Note: 1. The residual solvents (isopropanol, methanol) are only for products whose extraction solvent is isopropanol or methanol, and this solvent is not involved in the production process of this product.

2. Test items with "*" indicators are non-national standards.

Kappa carrageenan is also called potassium-sensitive carrageenan. Potassium ions have a strong effect on its gelling, and the gel is relatively brittle and hard. Kappa semi-refined carrageenan is used as a gelling agent and clarifying agent in the food industry, and is widely used in meat products, seasonings, bread, wort clarification and pet food.

Quality Index

Executive Standard			GB 1886.169-2016
Inspection Items			Specification
Sensory	Color and luster		White or light yellow to brownish yellow
	Graininess（80/120/200）		95%
Physicochemical Analysis	Sulphate (以SO₄^2-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm²		500-650	650-800
	Dry reduction (105℃、4h), w/% ≤		12.0
	Total ash (550℃、4h), w/%		15-40
	Acid Insoluble Ash, w/% ≤		1
	Acid Insoluble matter, w/% ≤		15
	pH（1%）		8～11
	Residual solvent(isopropanol、methanol),w/% ≤		0.1
	Lead (Pb) /(mg/kg) ≤		5.0
	Arsenic (As) /(mg/kg) ≤		3.0
	Cadmium（Cd）/( mg/kg) ≤		2.0
	Mercury（Hg）/(mg/kg) ≤		1.0
Microorganism	Total Plate Count /(CFU/g) ≤		5000
	E. Coli	CFU/g ＜	10
		MPN/g ＜	3.0
	Salmonella (25g)		Negative in 25g

Note: 1. The residual solvents (isopropanol, methanol) are only for products whose extraction solvent is isopropanol or methanol, and this solvent is not involved in the production process of this product.

2. Test items with "*" indicators are non-national standards.

Kappa carrageenan is also called potassium-sensitive carrageenan. Potassium ions have a strong effect on its gelling, and the gel is relatively brittle and hard. Kappa semi-refined carrageenan is used as a gelling agent and clarifying agent in the food industry, and is widely used in meat products, seasonings, bread, wort clarification and pet food.

Quality Index

Executive Standard			GB 1886.169-2016
Inspection Items			Specification
Sensory	Color and luster		White or light yellow to brownish yellow
	Graininess（80/120/200）		95%
Physicochemical Analysis	Sulphate (以SO₄^2-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm²		500-650	650-800
	Dry reduction (105℃、4h), w/% ≤		12.0
	Total ash (550℃、4h), w/%		15-40
	Acid Insoluble Ash, w/% ≤		1
	Acid Insoluble matter, w/% ≤		15
	pH（1%）		8～11
	Residual solvent(isopropanol、methanol),w/% ≤		0.1
	Lead (Pb) /(mg/kg) ≤		5.0
	Arsenic (As) /(mg/kg) ≤		3.0
	Cadmium（Cd）/( mg/kg) ≤		2.0
	Mercury（Hg）/(mg/kg) ≤		1.0
Microorganism	Total Plate Count /(CFU/g) ≤		5000
	E. Coli	CFU/g ＜	10
		MPN/g ＜	3.0
	Salmonella (25g)		Negative in 25g

Note: 1. The residual solvents (isopropanol, methanol) are only for products whose extraction solvent is isopropanol or methanol, and this solvent is not involved in the production process of this product.

2. Test items with "*" indicators are non-national standards.

Kappa carrageenan is also called potassium-sensitive carrageenan. Potassium ions have a strong effect on its gelling, and the gel is relatively brittle and hard. Kappa semi-refined carrageenan is used as a gelling agent and clarifying agent in the food industry, and is widely used in meat products, seasonings, bread, wort clarification and pet food.

Quality Index

Executive Standard			GB 1886.169-2016
Inspection Items			Specification
Sensory	Color and luster		White or light yellow to brownish yellow
	Graininess（80/120/200）		95%
Physicochemical Analysis	Sulphate (以SO₄^2-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm²		500-650	650-800
	Dry reduction (105℃、4h), w/% ≤		12.0
	Total ash (550℃、4h), w/%		15-40
	Acid Insoluble Ash, w/% ≤		1
	Acid Insoluble matter, w/% ≤		15
	pH（1%）		8～11
	Residual solvent(isopropanol、methanol),w/% ≤		0.1
	Lead (Pb) /(mg/kg) ≤		5.0
	Arsenic (As) /(mg/kg) ≤		3.0
	Cadmium（Cd）/( mg/kg) ≤		2.0
	Mercury（Hg）/(mg/kg) ≤		1.0
Microorganism	Total Plate Count /(CFU/g) ≤		5000
	E. Coli	CFU/g ＜	10
		MPN/g ＜	3.0
	Salmonella (25g)		Negative in 25g

Note: 1. The residual solvents (isopropanol, methanol) are only for products whose extraction solvent is isopropanol or methanol, and this solvent is not involved in the production process of this product.

2. Test items with "*" indicators are non-national standards.

Kappa carrageenan is also called potassium-sensitive carrageenan. Potassium ions have a strong effect on its gelling, and the gel is relatively brittle and hard. Kappa semi-refined carrageenan is used as a gelling agent and clarifying agent in the food industry, and is widely used in meat products, seasonings, bread, wort clarification and pet food.

Quality Index

Executive Standard			GB 1886.169-2016
Inspection Items			Specification
Sensory	Color and luster		White or light yellow to brownish yellow
	Graininess（80/120/200）		95%
Physicochemical Analysis	Sulphate (以SO₄^2-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm²		500-650	650-800
	Dry reduction (105℃、4h), w/% ≤		12.0
	Total ash (550℃、4h), w/%		15-40
	Acid Insoluble Ash, w/% ≤		1
	Acid Insoluble matter, w/% ≤		15
	pH（1%）		8～11
	Residual solvent(isopropanol、methanol),w/% ≤		0.1
	Lead (Pb) /(mg/kg) ≤		5.0
	Arsenic (As) /(mg/kg) ≤		3.0
	Cadmium（Cd）/( mg/kg) ≤		2.0
	Mercury（Hg）/(mg/kg) ≤		1.0
Microorganism	Total Plate Count /(CFU/g) ≤		5000
	E. Coli	CFU/g ＜	10
		MPN/g ＜	3.0
	Salmonella (25g)		Negative in 25g

Note: 1. The residual solvents (isopropanol, methanol) are only for products whose extraction solvent is isopropanol or methanol, and this solvent is not involved in the production process of this product.

2. Test items with "*" indicators are non-national standards.

Kappa carrageenan is also called potassium-sensitive carrageenan. Potassium ions have a strong effect on its gelling, and the gel is relatively brittle and hard. Kappa semi-refined carrageenan is used as a gelling agent and clarifying agent in the food industry, and is widely used in meat products, seasonings, bread, wort clarification and pet food.

Quality Index

Executive Standard			GB 1886.169-2016
Inspection Items			Specification
Sensory	Color and luster		White or light yellow to brownish yellow
	Graininess（80/120/200）		95%
Physicochemical Analysis	Sulphate (以SO₄^2-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm²		500-650	650-800
	Dry reduction (105℃、4h), w/% ≤		12.0
	Total ash (550℃、4h), w/%		15-40
	Acid Insoluble Ash, w/% ≤		1
	Acid Insoluble matter, w/% ≤		15
	pH（1%）		8～11
	Residual solvent(isopropanol、methanol),w/% ≤		0.1
	Lead (Pb) /(mg/kg) ≤		5.0
	Arsenic (As) /(mg/kg) ≤		3.0
	Cadmium（Cd）/( mg/kg) ≤		2.0
	Mercury（Hg）/(mg/kg) ≤		1.0
Microorganism	Total Plate Count /(CFU/g) ≤		5000
	E. Coli	CFU/g ＜	10
		MPN/g ＜	3.0
	Salmonella (25g)		Negative in 25g

Note: 1. The residual solvents (isopropanol, methanol) are only for products whose extraction solvent is isopropanol or methanol, and this solvent is not involved in the production process of this product.

2. Test items with "*" indicators are non-national standards.

Kappa carrageenan is also called potassium-sensitive carrageenan. Potassium ions have a strong effect on its gelling, and the gel is relatively brittle and hard. Kappa semi-refined carrageenan is used as a gelling agent and clarifying agent in the food industry, and is widely used in meat products, seasonings, bread, wort clarification and pet food.

Quality Index

Executive Standard			GB 1886.169-2016
Inspection Items			Specification
Sensory	Color and luster		White or light yellow to brownish yellow
	Graininess（80/120/200）		95%
Physicochemical Analysis	Sulphate (以SO₄^2-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm²		500-650	650-800
	Dry reduction (105℃、4h), w/% ≤		12.0
	Total ash (550℃、4h), w/%		15-40
	Acid Insoluble Ash, w/% ≤		1
	Acid Insoluble matter, w/% ≤		15
	pH（1%）		8～11
	Residual solvent(isopropanol、methanol),w/% ≤		0.1
	Lead (Pb) /(mg/kg) ≤		5.0
	Arsenic (As) /(mg/kg) ≤		3.0
	Cadmium（Cd）/( mg/kg) ≤		2.0
	Mercury（Hg）/(mg/kg) ≤		1.0
Microorganism	Total Plate Count /(CFU/g) ≤		5000
	E. Coli	CFU/g ＜	10
		MPN/g ＜	3.0
	Salmonella (25g)		Negative in 25g

Note: 1. The residual solvents (isopropanol, methanol) are only for products whose extraction solvent is isopropanol or methanol, and this solvent is not involved in the production process of this product.

2. Test items with "*" indicators are non-national standards.

Kappa carrageenan is also called potassium-sensitive carrageenan. Potassium ions have a strong effect on its gelling, and the gel is relatively brittle and hard. Kappa semi-refined carrageenan is used as a gelling agent and clarifying agent in the food industry, and is widely used in meat products, seasonings, bread, wort clarification and pet food.

Quality Index

Executive Standard			GB 1886.169-2016
Inspection Items			Specification
Sensory	Color and luster		White or light yellow to brownish yellow
	Graininess（80/120/200）		95%
Physicochemical Analysis	Sulphate (以SO₄^2-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm²		500-650	650-800
	Dry reduction (105℃、4h), w/% ≤		12.0
	Total ash (550℃、4h), w/%		15-40
	Acid Insoluble Ash, w/% ≤		1
	Acid Insoluble matter, w/% ≤		15
	pH（1%）		8～11
	Residual solvent(isopropanol、methanol),w/% ≤		0.1
	Lead (Pb) /(mg/kg) ≤		5.0
	Arsenic (As) /(mg/kg) ≤		3.0
	Cadmium（Cd）/( mg/kg) ≤		2.0
	Mercury（Hg）/(mg/kg) ≤		1.0
Microorganism	Total Plate Count /(CFU/g) ≤		5000
	E. Coli	CFU/g ＜	10
		MPN/g ＜	3.0
	Salmonella (25g)		Negative in 25g

Note: 1. The residual solvents (isopropanol, methanol) are only for products whose extraction solvent is isopropanol or methanol, and this solvent is not involved in the production process of this product.

2. Test items with "*" indicators are non-national standards.

Kappa carrageenan is also called potassium-sensitive carrageenan. Potassium ions have a strong effect on its gelling, and the gel is relatively brittle and hard. Kappa semi-refined carrageenan is used as a gelling agent and clarifying agent in the food industry, and is widely used in meat products, seasonings, bread, wort clarification and pet food.

Quality Index

Executive Standard			GB 1886.169-2016
Inspection Items			Specification
Sensory	Color and luster		White or light yellow to brownish yellow
	Graininess（80/120/200）		95%
Physicochemical Analysis	Sulphate (以SO₄^2-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm²		500-650	650-800
	Dry reduction (105℃、4h), w/% ≤		12.0
	Total ash (550℃、4h), w/%		15-40
	Acid Insoluble Ash, w/% ≤		1
	Acid Insoluble matter, w/% ≤		15
	pH（1%）		8～11
	Residual solvent(isopropanol、methanol),w/% ≤		0.1
	Lead (Pb) /(mg/kg) ≤		5.0
	Arsenic (As) /(mg/kg) ≤		3.0
	Cadmium（Cd）/( mg/kg) ≤		2.0
	Mercury（Hg）/(mg/kg) ≤		1.0
Microorganism	Total Plate Count /(CFU/g) ≤		5000
	E. Coli	CFU/g ＜	10
		MPN/g ＜	3.0
	Salmonella (25g)		Negative in 25g

Note: 1. The residual solvents (isopropanol, methanol) are only for products whose extraction solvent is isopropanol or methanol, and this solvent is not involved in the production process of this product.

2. Test items with "*" indicators are non-national standards.

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