阳江市奥先食品有限公司

YANGJIANG OCEAN FOOD CO., LTD.

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CARRAGEENAN KC Type

    Our factory produce carrageenan KC type, a compound powder specially used for manufacturing jelly and pudding. Jelly and pudding made from agar-agar are firm and not as elastic. In addition, the cost of agar-agar powder is higher than carrageenan KC type powder.

    On the other hand, jelly and pudding made of gelatin have low melting. They need low temperature and refrigeration for production and storage. Pectin needs heightening consistency and lower pH so that jelly and pudding solidify. Therefore carrageenan is the most suitable choice for low-cost manufacturing jelly and pudding.

    Carrageenan KC type has the characteristics of high transparency, having no partially dissolved particle, good elasticity, intensity and toughness, and little dehydration of the final product.

    The three grades of carrageenan KC type that we produce are:

Grade Gel strength Characteristics
Super grade ≥800 g/cm2 Need to filter Use filter cloth, low cost, good transparency, strong elasticity, little dehydration
≥650 g/cm2 Need no filtering Low cost, convenient, little dehydration, strong elasticity, good transparency
1rst grade ≥650 g/cm2 Low cost Good elasticity, high transparency, little dehydration
2nd grade ≥550 g/cm2 Low cost Common elasticity, little dehydration

 

 

    The specification of carrageenan KC type is as follows:

Particle size ≥60-80 mesh
Moisture ≤12-15%
Ash ≤13-20%
Arsenic (As) ≤3 mg/kg
Heavy metals (Pb) ≤5 mg/kg

 

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