kappa carrageenan meat thickeners 120 mesh injection grade

Specifications kappa carrageenan

1.Prevent fat separation

2.meat extender and binder

3.enchance juiciness,increase yield

 kappa carrageenan   1.Product Description:
Blended carrageenan for meat additives,a pale yellow, odorless and tasteless powder. Carrageenan is a naturally-occurring family of polysaccharides extracted from red seaweed. It is used as a gelling, thickening, and stabilizing agent in a wide range of food and beverage applications. This product is a semi-refined food grade Kappa Carrageenan. It is used as an extender and stabilizer in processed meat & poultry products. Typical usage level is 0.25-0.75% w/w tumbled into the product.  2.Product Feature:  High quality oceanic red algae made in Indonesia and Philippines is used as raw material.This product can gelatinate, wet, emulsify and shape meat goods, improve meat goods elasticity and turn the tastes. The meat goods treated with this product has exquisite structure, sheet-cutting property. appropriate toughness, excellent elasticity and non sweating,enchance juiciness,increase yield. 3.Application: ham,creophagism,gammon,sausage,bacon,meat foods. 4.Specification:  

Item	Standard	Result
Appearance	White powder	accord
Moisture(105°C,4h)	≤15%	8.5%
Particle Size	90% Crossed 80 mesh	accord
Viscosity(1.5%,75°C,#1sp 30rpm)	≥10mPa.s	40
Total Sulphate	15-40%	21%
PH(1.5%w/w,60°C)	7-10	8.0
As (mg/kg)	≤3	<3
Pb(mg/kg)	≤5	<5
Cd(mg/kg)	≤1	<1
Hg(mg/kg)	≤1	<1
Gel Strength (1.5%Lat20°C 10h )	≥1000 g/cm2	1300
Acid Insoluble Ash	≤1%	0.15%
Total Plate Count	≤5000cfu/g	2.0×103 cfu/g
Yeast and Moulds	≤300cfu/g	<300cfu/g
Escherichia Coli	negative by test	accord
Salmonella	negative by test	accord

    1. Add when injection This method mainly aim at meat foods with injection technology,for example:barbecue, braised pork with soy sauce, ham etc. block meat foods,in order to improve meat tenderness,  production rate and flavour, carrageenan should be dissolved in salt water,  inject the solution into meat by needle and distribute evenly in meat.    Dosage: 0.3-0.6% of raw material meat. Usage:Brine should be prepared 24 hours in advance,dissolve phosphate into in some hot water, then add hydrated salt, white granulated sugar, monosodium glutamate,stirring thoroughly,then put into 4 ℃ springhouse,and add sodium erythorbate, sodium nitrite, Soy protein isolate, carrageenan, starch, lure red 1 hour in advance,  be used after stirring thoroughly.   2. Add when Rolling and Kneading   This type carrageenan could enhance viscosity between meat loaf and meat grain,  improve elasticity and brittleness of meat foods, also raise the rate of finished products. Dosage: 0.4-0.6% of finished product. Usage:Add carrageenan directly into meat or match into salt water,put into vacuum tumbler, rolled with meat loaf(meat grain) and other ingredient. It should be put at final step if used as powder type,which can make meat protein separate out well during rolling. If used as brine, it is same to the injection type usage.   3. Add when Cutting and mixing      Carrageenan has very good applications as thickener, emulsify, water-retaining agent in meat paste, improve elasticity and tenacity of meat foods. Dosage: 0.4-0.6% of finished product. Usage:  Firstly,put lean into chopper mixer, 3-5 round in low speed,at the same time add salt, nitrite, phosphate, and add one third cold water, and cut more than 5 minutes,  then add fat meat, cheek meat and other rim charge, and cut 5 minutes more, add one third cold water and spice,  after cut 4 minutes, add carrageenan, starch, other filler and rest of water, go on cut 5 minutes when lean,  fat meat and all ingredient together. The final temperature of emulsifying meat should keep at about 12℃.   5.Packaging:  25kg polypropylene bag. 6.Storage shelf life: 1year from date of manufacture when stores in cool and dry place.     You will be replied within 24 hours !