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CARRAGEENAN
KD Type
Carrageenan
KD type is a compound powder specially used in ice cream. It incorporates the
functions of emulsifier and stabilizer. It completely replaces protein products
and all kinds of emulsifying & stabilizing agents (eg. gelatin, cmc, algae
acid sodium, etc.) in ice cream recipe. This food additive can control the
solidifying of fat, strengthen its dispersing and control the interaction
between fat & protein. In addition to these, it improves foam, forms small
& steady air-bubbles so as to increase expansion rate. Carrageenan KD type
also helps prevent product from shrinking, improve structure, raise homogeneity,
stability and melt-resistance. All these factors point out how simple,
reasonable and convenient to manufacture ice cream as well as to control
quality.
The specification of carrageenan KD type is as follows:
| Particle
size |
≥100-150
mesh |
| Viscosity
(1.5%, 20oC) |
≥2000
g/cm2 |
| Moisture |
≤15% |
| Ash |
≤15% |
| Arsenic
(As) |
≤3
mg/kg |
| Heavy
metals (Pb) |
≤5
mg/kg |
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