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GUM CARRAGEENAN (INS 407) GUM CARRAGEENAN (INS 407) GUM CARRAGEENAN (INS 407) GUM CARRAGEENAN (INS 407)
GUM CARRAGEENAN (INS 407)
GUM CARRAGEENAN (INS 407) GUM CARRAGEENAN (INS 407) GUM CARRAGEENAN (INS 407)

GUM CARRAGEENAN (INS 407)

1000.00 - 1500.00 INR/Kilograms

Product Details:

  • Ash % 15 to 40%
  • EINECS No 234-350-2 Kappa Carrageenan ; 232-949-3 Iota Carrageenan
  • Density 1 Gram per cubic centimeter(g/cm3)
  • Viscosity Kappa Carrageenan : Gel Strength (1.5%+0.2%KCl @ 200C) (g/cm2): Minimum 1200
  • FEMA No Not Applicable
  • Moisture (%) Maximum 12%
  • Shelf Life 2 Years
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GUM CARRAGEENAN (INS 407) Price And Quantity

  • 25 Kilograms
  • 1000.00 - 1500.00 INR/Kilograms

GUM CARRAGEENAN (INS 407) Product Specifications

  • Nutrition Enhancers Stabilizers Emulsifiers Flavoring Agents Preservatives Thickeners
  • 60 or 120 mesh
  • Maximum 12%
  • Not Applicable
  • 60 or 120 mesh
  • Highly pure
  • Food Grade
  • Maximum 12%
  • Not Applicable
  • Colorless to yellowish powder
  • 2 Years
  • 234-350-2 Kappa Carrageenan ; 232-949-3 Iota Carrageenan
  • 15 to 40%
  • 11114-20-8 (kappa) ; 9062-07-1 (iota)
  • PES (processed Eucheuma seaweed), Carageenan gum, Chondrus, Carrageenin, Irish Moss, Irish Moss Extract, Irish Moss Gelose, Vegetable Gelatin, Norsk Gelatin, Danish Agar, Carastay, Carastay C, Eucheuma spinosum gum, Red seaweed (Rhodophyceae) extract.
  • 1 Gram per cubic centimeter(g/cm3)
  • Kappa Carrageenan : Gel Strength (1.5%+0.2%KCl @ 200C) (g/cm2): Minimum 1200

GUM CARRAGEENAN (INS 407) Trade Information

  • Nhava Sheva, Mumbai
  • Cash on Delivery (COD) Cash in Advance (CID) Cheque
  • 5000 Kilograms Per Month
  • 25 Days
  • Yes
  • Free samples are available
  • 25 kg kraft paper bags
  • All India

Product Description

Kappa Carrageenan forms firm to brittle gels with potassium ions; I-GEEN, Iota Carrageenan forms soft & elastic thermally reversible gels with calcium ions.

Applications

Toothpastes, lotions, shampoos, facial masks etc.

The broad spectrum of thickening and gelling properties of carrageenan results in its use in a wide range of water and milk-based food products.

Typical applications for carrageenan in water

Application

Function

Carrageenan type

Use level (%)

Dessert gels

Gelation

kappa + iota or with locust bean gum

0.5 to1.0

Low calorie gels

Gelation

kappa + iota

0.5 to1.0

Non-dairy puddings

Emulsion stabilization

kappa

0.1 to 0.3

Syrups

Suspension, bodying

kappa, lambda

0.3 to 0.5

BBQ and pizza sauces

Bodying

kappa

0.2 to 0.5

Whipped toppings

Emulsion stabilization

kappa

0.1 to 0.3

Imitation coffee creams

Emulsion stabilization

lambda

0.1 to 0.2

Pet foods

Thickening, suspending

iota + guar gum

0.5 to 1.0

Gelation

Fat stabilization

kappa + locust bean gum

0.5 to 1.0


Typical applications for carrageenan in Dairy Products

Application

Function

Carrageenan type

Use level (%)

Milk gels



ï

Cooked flans

Gelation

kappa + iota

0.2 to 0.3

Cold-prepared custards

Thickening, gelation

kappa, iota, lambda

0.2 to 0.3

Puddings and pie fillings

Reduced starch, improved flavor, less fouling/burn-on

kappa

0.1 to 0.2

Ready-to-eat desserts

Syneresis control, bodying

kappa + iota

0.1 to 0.2




ï

Whipped products



ï

Whipped cream

Stabilize overrun

lambda

0.05 to 0.15

Aerosol cream

Stabilize emulsion & overrun

kappa

0.02 to 0.05




ï

Cold-prepared milks



ï

Shakes

Suspension, mouthfeel, stabilize overrun

lambda

0.1 to 0.2




ï

Acidified dairy desserts



ï

Yogurt

Fruit suspension, mouthfeel

kappa

0.2 to 0.5




ï

Frozen desserts



ï

Ice cream, ice milk

Whey prevention, control meltdown

Kappa (+ Locust bean gum)

0.01 to 0.02




ï

Pasteurized milks



ï

Chocolate milks

Suspension, mouthfeel

kappa, lambda

0.015 to 0.03

Soya milks

Suspension, mouthfeel

iota, kappa

0.03 to 0.1




ï

Sterilized milks



ï

Chocolate milks

Suspension, mouthfeel

kappa

0.015 to 0.025

Evaporated milks

Whey prevention, mouthfeel


0.005 to 0.015




ï

Processed cheese



ï

Cheese slices and blocks

Improve grating, slice integrity, control melting

kappa

0.3 to 2.0

Cream cheese and spreads

Gelation, moisture binding

Kappa + locust bean gum

0.3 to 0.5

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