HANSACOLL® Carrageen-refine

Identification & Functionality

Ingredient Name

Carrageenan

Food Ingredients Functions

Emulsifier,

Stabilizer,

Thickener,

Viscosity Modifier

Ingredients

Carrageenan

Food Additive Number

E 407, INS 407

Technologies

Food Ingredients

Product Families

Food Ingredients — Texture & Consistency

Emulsifiers,

Stabilizers,

Starches & Thickeners

Features & Benefits

Food Ingredients Features

Neutral Taste,

Stabilizing

Product Highlights

Solubility: Can be sprinkled in cold and completely soluble above 70 ° C, insoluble in vegetable oils, mineral and organic solutions

Gelation: Occurs when the solution cools. In one acidic medium increases the decrease in gel strength with the temperature and the heating time. The Gelation is stable in a neutral or alkaline medium.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Desserts & Fruit Preparations,

Savory & Culinary

Food & Nutrition Applications

Desserts,

Toppings

Application

• Cake topping delicatessen

• Desserts

• Meat products

• Stabilization and thickening of Food

Properties

Physical Form

Powder,

Solid

Appearance

white-yellow powder

Odor

Neutral

Taste

Neutral

Typical Properties

	Value	Units	Test Method / Conditions
Crude fiber	max. 2	%	-
Gel strength:	400 – 550	-	-
Humidity	max. 12	%	-

Microbiological Values

	Value	Units	Test Method / Conditions
Total germ count	max. 1.000	/g	-
Schimmel	max. 300	/g	-