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Kappa carrageenan is mainly a hydrophilic polysaccharide extracted from Eucheuma Cottonii. Kappa refined carrageenan has the characteristics of gelling, thickening, stability and high transparency. It is widely used in the food industry as a gelling agent, thickener, emulsifier, suspending agent, stabilizer and water-holding agent. It's ideal raw materials for jelly, jelly, ice cream and ham sausage.

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SO42-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s     ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm2		1500-1700	1700-1900
	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
	*transparency （0.5% 、25℃、496nm）%		≥92
	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.

Kappa carrageenan is mainly a hydrophilic polysaccharide extracted from Eucheuma Cottonii. Kappa refined carrageenan has the characteristics of gelling, thickening, stability and high transparency. It is widely used in the food industry as a gelling agent, thickener, emulsifier, suspending agent, stabilizer and water-holding agent. It's ideal raw materials for jelly, jelly, ice cream and ham sausage.

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SO42-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s     ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm2		1500-1700	1700-1900
	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
	*transparency （0.5% 、25℃、496nm）%		≥92
	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.

Kappa carrageenan is mainly a hydrophilic polysaccharide extracted from Eucheuma Cottonii. Kappa refined carrageenan has the characteristics of gelling, thickening, stability and high transparency. It is widely used in the food industry as a gelling agent, thickener, emulsifier, suspending agent, stabilizer and water-holding agent. It's ideal raw materials for jelly, jelly, ice cream and ham sausage.

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SO42-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s     ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm2		1500-1700	1700-1900
	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
	*transparency （0.5% 、25℃、496nm）%		≥92
	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.

Kappa carrageenan is mainly a hydrophilic polysaccharide extracted from Eucheuma Cottonii. Kappa refined carrageenan has the characteristics of gelling, thickening, stability and high transparency. It is widely used in the food industry as a gelling agent, thickener, emulsifier, suspending agent, stabilizer and water-holding agent. It's ideal raw materials for jelly, jelly, ice cream and ham sausage.

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SO42-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s     ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm2		1500-1700	1700-1900
	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
	*transparency （0.5% 、25℃、496nm）%		≥92
	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.

Kappa carrageenan is mainly a hydrophilic polysaccharide extracted from Eucheuma Cottonii. Kappa refined carrageenan has the characteristics of gelling, thickening, stability and high transparency. It is widely used in the food industry as a gelling agent, thickener, emulsifier, suspending agent, stabilizer and water-holding agent. It's ideal raw materials for jelly, jelly, ice cream and ham sausage.

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SO42-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s     ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm2		1500-1700	1700-1900
	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
	*transparency （0.5% 、25℃、496nm）%		≥92
	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.

Kappa carrageenan is mainly a hydrophilic polysaccharide extracted from Eucheuma Cottonii. Kappa refined carrageenan has the characteristics of gelling, thickening, stability and high transparency. It is widely used in the food industry as a gelling agent, thickener, emulsifier, suspending agent, stabilizer and water-holding agent. It's ideal raw materials for jelly, jelly, ice cream and ham sausage.

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SO42-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s     ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm2		1500-1700	1700-1900
	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
	*transparency （0.5% 、25℃、496nm）%		≥92
	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.

Kappa carrageenan is mainly a hydrophilic polysaccharide extracted from Eucheuma Cottonii. Kappa refined carrageenan has the characteristics of gelling, thickening, stability and high transparency. It is widely used in the food industry as a gelling agent, thickener, emulsifier, suspending agent, stabilizer and water-holding agent. It's ideal raw materials for jelly, jelly, ice cream and ham sausage.

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SO42-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s     ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm2		1500-1700	1700-1900
	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
	*transparency （0.5% 、25℃、496nm）%		≥92
	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.

Kappa carrageenan is mainly a hydrophilic polysaccharide extracted from Eucheuma Cottonii. Kappa refined carrageenan has the characteristics of gelling, thickening, stability and high transparency. It is widely used in the food industry as a gelling agent, thickener, emulsifier, suspending agent, stabilizer and water-holding agent. It's ideal raw materials for jelly, jelly, ice cream and ham sausage.

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SO42-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s     ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm2		1500-1700	1700-1900
	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
	*transparency （0.5% 、25℃、496nm）%		≥92
	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.

Kappa carrageenan is mainly a hydrophilic polysaccharide extracted from Eucheuma Cottonii. Kappa refined carrageenan has the characteristics of gelling, thickening, stability and high transparency. It is widely used in the food industry as a gelling agent, thickener, emulsifier, suspending agent, stabilizer and water-holding agent. It's ideal raw materials for jelly, jelly, ice cream and ham sausage.

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SO42-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s     ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm2		1500-1700	1700-1900
	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
	*transparency （0.5% 、25℃、496nm）%		≥92
	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.

Kappa carrageenan is mainly a hydrophilic polysaccharide extracted from Eucheuma Cottonii. Kappa refined carrageenan has the characteristics of gelling, thickening, stability and high transparency. It is widely used in the food industry as a gelling agent, thickener, emulsifier, suspending agent, stabilizer and water-holding agent. It's ideal raw materials for jelly, jelly, ice cream and ham sausage.

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SO42-), w/%		15-40
	Viscosity(1.5%、75℃) / Pa·s     ≥		0.005
	*Gel strength (1.5%，0.2% KCl 20℃), g/cm2		1500-1700	1700-1900
	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
	*transparency （0.5% 、25℃、496nm）%		≥92
	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.