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Compound Carrageenan For Gummy

Type	Thickeners
Product Name	Compound Carrageenan For Gummy
Grade	Food grade
Packaging	25kg/bag

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Description Specification Certification Application Packing & Shipping

Description

Compound carrageenan is a natural polysaccharide compound extracted from red algae such as sea grass (e.g., carrageenan), and its main components are natural anionic linear polysaccharides composed of galactose and dehydrated galactose units. According to the difference in molecular structure, carrageenan is mainly divided into K-type, 1-type and in-type, and the application characteristics of each type in food are different. We can customize high-quality compound carrageenan according to the desired taste, texture or other requirements. Compound carrageenan is a food additive formulated by blending different types of carrageenan (such as K-type, 1-type, and in-type carrageenan) with other polysaccharides (such as locainan gum). Compound carrageenan has a wide range of applications in the food industry, which can enhance the quality of food, improve its taste and stability.

Advantages:

Balance between elasticity and chewing sensation
Carrageenan can be compounded to simulate the chewy texture of gelatin or adjusted to a more resilient texture. Avoid the brittleness of single carrageenan to make gummy candies more chewy.
Strong temperature resistance
The compounded carrageenan gel has a relatively high melting point, making gummy candies less likely to melt at high temperatures. It is suitable for sales in tropical regions or products that require long-distance transportation.
Rapid solidification
The compound formula can shorten the setting time and improve the production efficiency.
Transparency is controllable
Compound carrageenan can be adjusted through colloid combination to produce transparent, semi-transparent or opaque gummy candies.

Compound Carrageenan For Gummy

Specification

ITEM	STANDARD	RESULT	Detection limit a/ Quantification limit b	REMARKS	TEST METHOD
Appearance	no strange smell or odor, no spoilage or mold, and no visible foreign objects	no strange smell or odor, no spoilage or mold, and no visible foreign impurities	/	Complies	GB 26687-2011
Moisture,g/100g	/	5.02	/	/	GB 5009.3-2016
Lead ( as Pb),mg/kg	≤2. 0	0.312	b:0.05	Complies	GB 5009.12-2023
Total arsenic (As),mg/kg	≤2. 0	0.0129	b:0.005	Complies	GB 5009.11-2024
Salmonella,/25g	Not Detected	Not Detected	/	Complies	GB 4789.4-2024

Certification

Application

Compound carrageenan can be added to the following types of gummy candies:

Peeling gelatin candy:Great shape,easy to peel,springy.
Peeling carrageenan candy:Great shape,easy to peel,springy.
Flowing-heart gummy candy:Great shape with flowing heart inside,not sticky.
Mango gummy candy:Springy,not sticky,fruity.
Corn-flavor gummy candy:Crisp coat with soft heart;rich corn flavor.
Double-color orange candy:Two colors in one orange slice,soft and fruity taste.
Gelatin-like candy(carrageenan):Plant-based raw material with gelatin-like taste.
3D fruit-shape gummy candy:3D fruit shapes, springy and fruity.
Decorating gummy candy:Various shapes, full of fun.
Gelatin candy stabilizer(high temperature resistance):Make gelatin gummy resistant to high temperature (up to 45°C)without deformation,breaking the temperature limit.
Cheese sticks:Can be stored at room temperature,smooth taste.
Amber candy:Crispy coat with tender heart.

Other applications of compounded carrageenan:

In dairy products, compound carrageenan can act as a stabilizer to prevent the precipitation and stratification of milk protein, making the product taste more delicate and uniform. In desserts such as jelly and pudding, compounding carrageenan can enhance the strength and elasticity of the gel, making the product more bouncy and delicious.
In meat product processing, compound carrageenan can have a strong interaction with proteins, improving the conformational stability and emulsifying properties of proteins, thereby enhancing the water retention and slicing properties of meat products. In addition, the compound carrageenan can also reduce the water activity of meat products, inhibit the growth of microorganisms, which is beneficial for the preservation of meat products and the extension of their shelf life.
Compound carrageenan can be used as a fat substitute in meat products. By enhancing the elasticity and water retention of the gel, it can simulate the texture and taste of fat, while reducing the fat content of meat products and meeting consumers' demands for healthy food.
When curing meat products, the addition of compound carrageenan can reduce the amount of salt used. Because the compound carrageenan can combine with proteins to form a stable colloidal structure, thereby locking in more moisture and flavor substances, it can reduce the reliance on salt to a certain extent, help lower the sodium content of meat products, and improve the safety of the products.

Packing & Shipping

Compound Carrageenan is packaged in kraft paper bags, 25KG Per Bag, FCL/LCL shipped by sea