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| Customization: | Available |
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| CAS No.: | 11114-20-8 |
| Formula: | C24h36o25s2-- |
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| Appearance | Yellowish to white flowing powder | ||
| Particle Size | 90% pass 60 mesh | ||
| Sulphate (count by SO 4 2- , %) | 15-40 | ||
| Loss on Drying (%) | ≤12 | ||
| Total Ash Content (%) | 15-40 | ||
| Viscosity (mPa.s) | ≥80 | ||
| Gel Strength ( g/cm 2 ) | ≥1,600 | ||
| Transparency (T%) | ≥85 | ||
| Acid-insoluble ash (%) | ≤1.0 | ||
| PH level | 8.0-11.0 | ||
| Arsenic (mg/kg) | ≤3.0 | ||
| Lead (mg/kg) | ≤5.0 | ||
| Cadmium (mg/kg) | ≤2.0 | ||
| Total Plate Count (CFU/g) | ≤5,000 | ||
| Yeast & Moulds (CFU/g) | ≤300 | ||
| E. coli | Absent in 5g | ||
| Salmonella | Absent in 10g | ||
1.Processed Meat > substitutes fat and serves as meat extender and binder; enhances juiciness;increases yield; prevents fat separation;Processed Poultry > controls dehydration while frozen; enhances juiciness and increases yield;
2.Milk/Chocolate Milk Drink/Juice > stabilizes and improves viscosity;
3.Ice Cream > prevents large ice crystal formation; enhances excellent flavor release;
4.Flan/Dessert Gel/Confectionery >- serves as gelling agent; enhances flavor release and excellent mouthfeel;
5.Bread/ Noodle/Pasta > increases yield and improves texture and mouthfeel;
6.Cakes/Pastries > substitutes butter and improves texture and mouthfeel
7.Sauce/Salad Dressing > thickens and improves viscosity;
8.Beer/Wine/Vinegar > accelerates and improves clarity.
9.Refined Iota Carrageenan for toothpaste
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