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Каппа каррагинан очищенный

Каппа каррагинан очищенный

  • ₴ 814.53
  • Brands Laisves
  • Availability: In Stock
  • +380 (68) 539-94-98 Киевстар
  • +380 (99) 209-49-87 МТС
  • 65072, Украина, Одесская обл., Одесса, пл. Бориса Деревянко, 1
  • shop@laisves.com.ua

Carrageenan is a high molecular weight linear polysaccharide containing repeating disaccharide moieties from galactose and 3,6-anhydrogalactose (3.6 AG), in both sulfated and non-sulfated forms. Purified carrageenan standardized with dextrose and added sodium citrate. It is a white powder obtained from brown seaweed, a highly functional filler, which can be used to achieve high product yield ..

Carrageenan is a high molecular weight linear polysaccharide containing repeating disaccharide moieties from galactose and 3,6-anhydrogalactose (3.6 AG), in both sulfated and non-sulfated forms.

Purified carrageenan standardized with dextrose and added sodium citrate. It is a white powder obtained from brown seaweed, a highly functional filler, which can be used to achieve high product yield and density.

It is characterized by the ability to bind and retain water in a ratio of 1: 120, forms a transparent gel. Carrageenan works in a wide pH range of 3.5-9. To dissolve it in the aqueous phase, heating to a temperature of at least 65 ̊С is required. Withstands temperatures of 120̊C and above for several hours (sterilization).

It is used both in pure form and in a mixture with other hydrocolloids.

In the meat and fish industries:

- boiled sausages, hams, sausages, small sausages, half-smoked sausages, pates, liver sausages - as a moisture-binding component and a structure sealant, it helps to increase the yield of raw materials;
- natural semi-finished products using raw materials injection.
- for making crab sticks

The filling rate is 0.2-1%, depending on the amount of free moisture, dry matter, and the desired consistency of the finished product.

Product / finished product:

- Ham
- Delicacies
- Boiled sausages
- Semi-smoked sausages
- Canned food
- Liver sausage
- Pate
- Mixes for meat processing
- Sausages, sausages and pork sausages

Problems and tasks:

- The appearance of broth-fatty edema
- Separation of water in / at (vacuum packing)
- Swelling of sausages during secondary heat treatment
- Reduce the cost
- Increase the shelf life of the product
- Improve the appearance of the product
- Improve consistency

Packing and weight: 25 kg

Dosage (application rate) from 0.1%

Specifications
Release formПорошок
ViewCarrageenans