pudding powder refined carrageenan powder qingdao factory

Specifications pudding powder

1,High strength,appropriate toughness

2,Use for jelly strip,pudding

3.high transparency

pudding powder 1.Product features:  Jelly has high gel strength,appropriate toughness,high transparency,well gloss,strong water-retention property,no melt in summer,anti-contraction,no sweating,nideal taste and good flavor,low usage and cost,easily used.
Application scope: This product is mainly applicable to transparent jelly,jelly strip,fruit jelly,liquid jelly,pudding,etc. 2.Specification:  

Item	Standard	Result
Appearance	White/yellowish powder	accord
Odour	Odourless	accord
Moisture(105°C,4h)	≤15%	5.3%
Total Ash(700°C,4h)	15-40%	36%
Particle Size	90% Crossed 80 mesh	accord
Viscosity(1.5%,75°C,#1sp 30rpm)	≥5mPa.s	80
PH(1.5%w/w,60°C)	7-10	8.0
As (mg/kg)	≤3	<3
Pb(mg/kg)	≤5	<5
Cd(mg/kg)	≤2	<2
Hg(mg/kg)	≤1	<1
Gel Strength (1.0% (w/w)at20°C 10h)	----	750g/cm2
Acid Insoluble Ash	≤1%	<1%
Total Plate Count	≤5000cfu/g	<5000cfu/g
Yeast and Moulds	≤300cfu/g	<300cfu/g
Escherichia Coli	≤30MPN/g	<30 MPN/g
Salmonella	negative by test	accord

  3. Recommended dosage: 0.28-0.32% of total weight of finished product.    4. Technological Process: 1. Collosol: Blend sucked jelly powder with sugar, stirring constantly in 60 ℃ water, heated to 95-98 ℃, keep temperature for 8 minutes, until jelly powder is completely dissolved.  2. Filter: Filter through 120 mesh net 3. Blend: Till solution cooled to 70-75 ℃, add citric acid, sweetener, flavor, coloring matter, preservatives and etc. Mix evenly. 4. Filling, sealing film, 85 ℃ sterilization for 20-30 minutes. 5. Cooling, drying, packaging and finished products.   5. Package: 25 kg / bag. Note: stored in cool, dry place, avoiding rain and sunlight exposure. 6. Shelf Life:  12 months under unopened package        You will be replied within 24 hours !