PRODUCT CATEGORY

Sweeteners

Sorbitol D-Xylose Xylitol Maltitol Isomaltitol D-Mannose Mannitol Erythritol Lactitol Trehalose Sucralose L-Arabinose Crystalline Fructose Isomaltulose Dextrose Anhydrous Dextrose Monohydrate Maltodextrin Acesulfame-K Stevia Neotame Saccharin Sodium Allulose Aspartame Liquid Glucose Fructose Syrup

Thickeners

Xanthan Gum Compound Carrageenan Pure Powder Carrageenan Pectin Gelatin Guar Gum Konjac Powder Konjac Gum Gellan Gum Curdlan Magnesium Chloride Gluten β-Cyclodextrin Chitosan Oligosaccharide Pullulan Soluble Soy Polysaccharide Sodium Alginate Sodium Polyacrylate Hypromellose Coffee Dextrin Yellow Dextrin Corn Starch Compound-Pectin Glucono-Delta-Lactone Propylene Glycol Alginate

Preservatives

Sorbic Acid Potassium Sorbate Potassium Acetate Sodium Diacetate Sodium Dehydroacetate EDTA-2Na D-isoascorbate Sodium Potassium Formate Sodium Lactate Potassium Chloride Calcium Propionate Sodium Propionate Benzoic Acid Potassium Benzoate Calcium Benzoate Zinc Dibenzoate Sodium Benzoate Bronopol ε-polylysine Natamycin Nisin Transglutaminase(TGase) Calcium Acetate Sodium Acetate

Antioxidants

Ascorbic Acid Sodium Ascorbate D-sodium Erythorbate Butylated Hydroxytoluen (BHT) Tert-Butylhydroquinone(TBHQ) Vitamin C Palmitate Soy Isoflavones

Amino Acid

L-Lysine L-Leucine L-Methionine L-Citrulline L-Proline L-Serine L-Valine L-Isoleucine L-Histidine L-Tryptophan L-Alanine Beta-Alanine L-Cysteine Hydrochloride Monohydrate DL-Methionine L-Arginine L-Threonine L-Theanine L-Glutamic acid Glycine L-Cystine L-Tyrosine L-Phenylalanine L-Glutamine L-Cysteine L-Aspartic acid γ-Aminobutyric Acid/GABA L-Lysine Hydrochloride Calcium L-aspartate L-Cysteine Hydrochloride Anhydrous N-Acetyl-L-cysteine Taurine D-Alanine L-Ornithine-L-Aspartate L-Arginine-Hydrochloride N-Acetyl-L-Tyrosine L-Lysine-Acetate L-Histidine-Hydrochloride-Monohydrate

Dietary Fiber

Polydextrose Soybean Oligosaccharides Fructoolig Osaccharide(FOS) Xylo-oligosaccharides Galacto-Oligosaccharides Iso-malto-oligosaccharide(IMO) Lactulose Stachyose Inulin Resistant Dextrin

Acidity Regulators

Citric Acid Citric Acid Monohydrate Citric Acid Anhydrous Potassium Citrate Sodium Citrates Calcium Citrate DL-Malic Acid L-Malic Acid Fumaric Acid Lactic Acid Phytic Acid Sodium Phytate Potassium Carbonate Disodium Succinate

Emulsifier

Stearic Acid Sodium Stearate Distilled Monoglyceride Sucrose Fatty Acid Esters(SE) Glycerol Monostearate Sorbitan Monostearate (Span 60)

Nutrition Enhancers

Chondroitin Sulphate Yeast β-glucan Chromium Yeast Selenium-Enriched Yeast(SY) Zinc-rich Yeast Choline chloride L-carnitine L-Carnitine-L-Tartrate Kojic Acid Lipoic Acid Creatine Monohydrate Inositol Magnesium Lactate Zinc Citrate Zinc Gluconate Calcium Gluconate Manganese Gluconate Magnesium Gluconate Copper Gluconate Ferrous Gluconate Ferric Pyrophosphate Ferrous Lactate Ferrous Fumarate Zinc Lactate Calcium Lactate Bovine Spleen Peptide Powder Soybean Lecithin Glutathione

Vitamins

Vitamin A Vitamin B1 Vitamin B2 CalciumD-Pantothenate/Vitamin B5 Vitamin B6 Folic acid/Vitamin B9 Vitamin B12 Vitamin C Vitamin D3 Vitamin E powder Vitamin K1 Vitamin K2 Nicotinic Acid Nicotinamide Calcium-L-Threonate Magnesium-L-Threonate Riboflavin5'-Sodium-Phosphate

Protein Supplement

Egg Yolk Powder Egg White Powder Egg Powder Bovine Collagen Peptide (Fortibone） Fish Collagen Peptide Casein Phosphopeptide(CPP) Soy Protein Isolates Spirulina Powder Whole Milk Powder Skimmed Milk Powder Whey Protein Isolate Soybean Peptide

Anticaking Agents

Magnesium Stearate Calcium Stearate Potassium Stearate Microcrystalline Cellulose Silicon Dioxide

Pure Powder Carrageenan

Type	Thickeners
Product Name	Carrageenan
CAS No	9000-07-1
Molecular Formula	(C12H18O9S)n
Grade	Food grade
Packaging	25kg/bag

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Description Specification Certification Application Packing & Shipping

Description

Carrageenan is white or light brown particles or powder, odorless or slightly odorless, sticky and smooth taste. Soluble in about 80℃ water, forming a viscous, transparent or slightly milky white easy to flow solution. If first soaked with ethanol, glycerol or saturated sucrose aqueous solution, it is easier to disperse in water. Carrageenan and 30 times of water boiled solution for 10min, after cooling into a colloid. The binding viscosity of carraeenan with water increases, and it reacts with protein to emulsify and stabilize the emulsion.The CAS NO. of Carrageenan is 9000-07-1.

Advantages:

Stability:Carrageenan has good salt resistance and some acid resistance.
Thermal reversibility:Carrageenan forms a gel that melts when heated and resets when cooled, making it easy to process and eat.
Water holding capacity:Carrageenan can effectively bind moisture and reduce water loss during product storage.
Gel properties:When the hot solution of carrageenan cools, a thermally reversible gel is formed.

Pure Powder Carrageenan

Specification

ITEM	STANDARD(FCCVI)	RESULT
Appearance	Snowy White Powder	Snowy White Powder
Moisture(105°C,4h) %	≤12	8.62
Viscosity(1.5% 75°C) mPa-s	≥5	105
Potassium Gel strength 1.5%+0.2%KCL(w'w)at 20°C,12-16h。 g/c㎡	≥1500	1595
Total Ash(550°C,4h) %	15-40	23.2
Acid-insoluble Ash %	≤1	0.29
Acid insoluble matter %	≤15	0.21
The residual solvents methanol (isopropyl alcohol.) %	≤0.1	not detected
Transparency /	≥90	94.9
PH Level of(1.5%WN,60*C) /	8 - 11	8.56
(As SO,2-)Sulfate %	15-40	confirmed
Pb mg/Kg	≤5.0	confirmed
As mg/Kg	≤3.0	confirmed
Cd mg/Kg	≤2.0	confirmed
Hg mg/Kg	≤1.0	confirmed
Total Plate Count CFU/g	≤5000	1700
Escherichia coli MPN/g	< 3.0	< 3.0
Salmonella /25g	Must not check out	not detected

Certification

Application

Carrageenan has a wide range of applications in the food industry, mainly for food thickening, stabilization, emulsification and gelation. The following are examples of Carrageenan used in different foods:

Jelly and pudding:
Carrageenan is often used to make jelly and pudding because of its unique gel properties, which can provide good elasticity and stability.
Ice cream and ice cream:
Carrageenan acts as an emulsifying stabilizer in ice cream and ice cream to prevent the separation of ice cream whey and improve the expansion rate and tissue stability of ice cream.
Yogurt and milkshakes:
Carrageenan acts as a stabilizer in yogurt and milkshakes to prevent particles from settling and maintain the uniformity and stability of the product.
Confectionery:
Carrageenan is used in confectionery to make clear fruit jelly, which provides good clarity and taste.
Meat products:
Carrageenan is used as a gel and water retaining agent in ham and ham sausage to enhance the elasticity and slicing properties of the product.
Beverages:
In milk drinks, fruit drinks and alcoholic beverages, carrageenan is used as a suspension agent and stabilizer to prevent particles from settling and improve the taste and stability of drinking.
Pastries and breads:
Carrageenan acts as a humectant in pastries and breads, preventing dryness and aging and maintaining softness and elasticity.

Packing & Shipping

Carrageenan is packaged in Kraft paper bag, 25KGS Per bag, FCL/LCL shipped by sea