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List of handling products |
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| TOP > List of handling products > Carrageenan |
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What is a Carrageenan? |
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Carrageenan
is a general
term of
hydrocolloid
contained
in Red
algae
(Rhodopyta).
It is
roughly
classified
into three
types:
Kappa,
Iota and
Lambda.
Kappa
type is
able to
transform
water
gell to
jelly
of hardness
and elasticity,
which
is easily
influenced
by water
soluble
protein,
minerals
and gums.
Iota type
produced
fluid
Thixotropic
viscosity.
Lambda
type is
easy soluble
in cold
water
to form
stable
viscosity.
We have developed new type of Carrageenan CC-50 extracted from Cassia gum and algae. It is excellent in water gel strength and elasticity, and obtainable at a reasonable price like a super LBG. Its main use is gelling jelly or pudding with a creamy taste like ice-cream and also preventing processed meat liquid from separating. Furthermore, this special Carrageenan has many other uses as below.
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1. Making ham, sausage or fish meal “Surimi” elastic.
2. Stabilizing dispersion of material in drink.
3. Molding a concrete products
Carrageenan is mainly composed of dietary fiber, which will balance nutrition better.
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Carrageenan product |
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Refined carrageenan（Pure type） |
Image
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Product name
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Type
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Characteristic of prodcut
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PDF
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KK-9 |
Kappa |
100% Kappa type carrageenan, with high gel strength are all purposes. |
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HGE-I |
Kappa |
200 mesh passed for injection to meat products |
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Leaflet |
CC-50 |
Cassia
+ Kappa |
Very
high gel
strength
with elasticity |
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HGE-A |
Kappa |
Calcium
type with
high protein
gel and
low water
syneresis |
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NL-V |
Kappa + Lambda |
Cold-water
soluble,
stabilized
syneresis. |
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GS |
Kappa-II |
Stable reaction to milk. No
reaction
to Ions. |
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SP-100 |
Iota |
It
makes
thawing
and reconstruction
gel like
gelatin. |
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CNP |
Sodium
Kappa |
Will
be high
gel strength
when mixed
with minerals
or water
soluble
protein
from weak
gel of
plain |
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Processed Eucheuma cottonii (Pure type) |
Image
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Product name
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Type
|
Characteristic of prodcut
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PDF
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TA-200 |
Kappa |
High gel strength semi-refined product |
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TS-200 |
Iota |
Iota viscosity, soft reaction on protein |
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Carrageenan compound and Processed Eucheuma cottonii |
Image
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Product name
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Type
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Characteristic of prodcut
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PDF
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KK-9F |
Kappa |
Pickle juice for ham and sausage etc. (improvement texture) |
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KS-50F |
Kappa + Iota |
Pickle juice for ham and sausage etc. (soft texture / low syneresis) |
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CC-50F |
Kappa |
Pickle juice for ham and sausage etc. (twofer with semi-refined product ) |
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