meat additives carrageenan

Specifications carrageenan meat additive

1.increase productivity

2.excellent elasticity

3.water-keeping ability

1.Description: Carrageenan for meat foods can gelatinate, wet, emulsify and shape meat goods, improve meat elasticity and turn tastes,increase productivity,he meat goods treated with this product has exquisite structure, sheet-cutting property, appropriate toughness, excellent elasticity and non sweating property,good water-keeping ability.   Thickener for meat foods carrageenan
    2.Specification:

Item	Standard
Appearance	White powder
Moisture(105 centi-digree,4h)	7.5%
Total Ash(750 centi-digree,4h)	≤40
Particle Size	90% Crossed 80 mesh
Viscosity(1.5%,75centi-digree,#1sp 30rpm)	40mPa.s
Total Sulphate	15-40%
PH(1.5%w/w,60 centi-digree)	7-10
As (mg/kg)	≤3
Pb(mg/kg)	≤5
Cd(mg/kg)	≤1
Hg(mg/kg)	≤1
Water Gel Strength (1.5% (w/w)at20 centi-digree 10h)	1350g/cm2
Acid Insoluble Ash	≤1%
Total Plate Count	≤5000cfu/g
Yeast and Moulds	≤300cfu/g
Escherichia Coli	negative by test
Salmonella	negative by test

  3.Storage and shelf life: 4. Packaging: 1 year from date of manufacture when stores in cool and dry place.   25kg /paper-plastic bag.