Specifications Thickeners,stabilizers,emulsifiers (kappa carrageenan)
1.Refined carrageenan powder
2.Process cangeenan by our own factory
Usage of carrageenan in different areas:
• Efficient in protein coagulation
• Used for faster precipitation and
• flocculation
• Improves wort and beer clarity
• •Minimizes production time
• Minimizes the use of filter aid
• Improves shelf life (no chill haze)
• Requires a low dosage application
• Imparts a homogenous meltdown
• Prevents precipitation of milk casein
• Controls ice crystal formation
• Contributes to overrun, ease of
• extrusion, and over-all body of finished
• product
• Contributes to the smooth texture and
• creamy mouthful
• Reduces syneresis of the food
• Excellent sheen to finished product
• Binds meat particles effectively
• Add richness to the gravy
• Maintains uniform suspension
• Easy unmolding from the can
• Prevents fat separation during
• processing
• Uniform moisture throughout the can • Provides a complete range of texture
• from soft to elastic to brittle gels
• Forms gel at room temperature
• Contributes to gel clarity
• Stabilizes cocoa suspension at very low
• concentrations
• Imparts homogenous appearance and
• texture to chocolate milk
• Provides excellent mouth feel and flavor
• release
• Excellent homogeneity and good
• texture in toothpaste
• Binds and stabilizes toothpaste
• ingredients
• Stabilizes toothpaste system to prevent
• water separation
• Suspends abrasive to prevent settling
• at the toothbrush base
• Increases rinsing capability
• High water binding capacity
• Reduced purge
• Reduced cooking loss
• Increase yield
• Uniforms product quality
• Better slice-ability and freeze-thaw
• stability
• Promotes uniform release of fragrance
• oil shelf life of air freshener gels
• Improves appearance by creating
• stable, dry and solid textured gels