Seaerch
TEL：0086-27-82288353
+86-13971029269
FAX：0086-27-82288295
Email: whcz_78@163.net
ADD.: Rm 1013,BLDG 3,Area C,Hankou City Plaza,Houhu Avenue,Wuhan
| Item | STANDARD |
| Appearance | Yellowish to yellow powder |
| Particle size | 95% through 120 mesh |
| Water viscosity(1.5%, 75°C, mPa.s) | >= 5 |
| Total ash content (%) | =< 30 |
| Loss on drying (%) | =<10 |
| Gel strength (1.5% w/w, 0.2% KCl, g/cm2) | >=450 |
| pH | 8~ 10 |
| Arsenic (As) | =< 3mg/kg |
| Lead (Pb) | =< 5 mg/kg |
| Cadium (Cd) | =< 1 mg/kg |
| Mercury (Hg) | =< 1 mg/kg |
| Total plate count | =<5000cfu/g |
| Yeast and moulds | =<300cfu/g |
| Salmonella spp./ 10g | Negative |
| Escherichia coli/ 5g | Negative |
Using carrageenans is meat industry: Carragenans – semi-refined as well as refined are widely used in meat industry.
| The dosages are between 0.1% -0.5% and give excellent results in the end product: | ① Improve product quality by improving texture, cutting and bite |
| ② Improve water binding in production and storing | |
| ③ Increase yield by binding more brine | |
| ④ Stabilise water-fat-protein emulsion preventing separation of the fractions which in effect gives a more homogenous, better cut | |
| ⑤ Carrageenans disperse well in water without increasing density which makes injecting easier – low density is retained until heat treatment | |
| ⑥ Improve freeze and thaw stability | |
| Owing to good synergy with gums, carrageenans are often used in following applications: | ① Pork and poultry smoked products |
| ② Pork, beef and poultry sausages | |
| ③ Luncheon meat and other block products | |
| ④ Frankfurters | |
| ⑤ Hamburgers, cutlets and other minced products |
