Item | STANDARD |
Appearance | Cream white powder |
Particle Size | 95% pass 120 mesh |
Total sulfate (%) | 15~ 40 |
Loss on drying (%) | =<12 |
Water viscosity(1.5%, 75°C, mPa.s) | 20~ 200 |
Water gel(1.5%, 0.2%KCl, g/cm2) | >=1200 |
Transparence (%) | >=75 |
Arsenic (As) | =< 3 mg/kg |
Lead (Pb) | =< 5 mg/kg |
Cadium (Cd) | =< 1 mg/kg |
Mercury (Hg) | =< 1 mg/kg |
Total plate count | =< 5000 cfu/g |
Yeast and moulds | =< 300 cfu/g |
Salmonella spp./ 10g | Negative |
Escherichia coli/ 5g | Negative |
Pathogenic bacteria | 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 |