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Carrageenan semi-refined (Lactovis MK 5650 )
1800.0 INR/Kilograms
Product Details:
- Solubility Tests Forms a colloidal solution in hot water
- Taste Other
- Water Solubility Soluble in hot water
- Assay 95% min (on dry basis)
- Shelf Life 2 years
- Smell Odorless or slightly seaweed-like
- Solid Content Not less than 85%
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Carrageenan semi-refined (Lactovis MK 5650 ) Price And Quantity
- 1800.0 INR/Kilograms
- 25 Kilograms
Carrageenan semi-refined (Lactovis MK 5650 ) Product Specifications
- Other
- <0.001
- About 80C
- Forms a colloidal solution in hot water
- Not less than 85%
- Semi-Refined Carrageenan
- Semi-Refined
- Store in a cool, dry, and ventilated place
- Repeating galactose units with sulfate esters (see technical literature)
- Off-white to Light Beige
- Soluble in hot water
- N/A (decomposes on heating)
- 95% min (on dry basis)
- Odorless or slightly seaweed-like
- Powder
- 9000-07-1
- Fine Powder
- (C24H36O25S2)n
- 2 years
- Dairy, Meat Processing, Dessert Gels, Confectionery, Food Stabilizer
- Carrageenan, E407, Seaweed Extract
- 100-800 mPa.s (1.5% solution, 75C)
- Total Plate Count < 5000 cfu/g, Yeast & Mold < 300 cfu/g, E. coli & Salmonella: Negative
- 100% pass 80 mesh
- 15-40%
- 100 g/cm2 (1.5% KCl Sol)
- 12%
- 8.0 - 11.0
Carrageenan semi-refined (Lactovis MK 5650 ) Trade Information
- Kochi
- Cash in Advance (CID)
- 10
- 7
- Yes
- Kraft bag
Product Description
Semi Refined Carrageenan specifically suited for the stabilization of chocolate milk drink , Ice Creams and other Dairy Products . It reacts with milk casein and cocoa to form a very weak gel network. It is fully soluble above 85C in water and milk. It is stable in neutral or alkali medium and insoluble in organic solvents.
Application
Flavoured Milk , Cheese Variaties , Ice Cream and frozen Deserts
Specifications:
| PARAMETERS | RESULTS |
| Appearances | Light tan, free flowing powder |
| Odor Organoleptic | Slight seaweed |
| Loss on drying at 105C for four hours | Max. of 15% |
| pH 1.5% w/w at 60C | 8 - 11 |
| Water Viscosity 1.5% w/w at 75C, spindle 2, 60 rpm, LVT Brookfield Viscometer | 10-50 mPas |
| Water Gel Strength 1.5% w/w at 20C , 0.5 inch AOAC probe, Texture analyser | Max. of 50 g |
| Pottasium Gel Strength 1.0% + 0.2% KCI w/w at 20C, 0.5 inch AOAC probe, Texture analyser | 100 - 300 g |
Key Features and Specifications
Lactovis MK 5650 features high gel strength, reliable viscosity, and a fine particle size (100% pass 80 mesh), delivering excellent functionality in various food applications. Its pH (1% solution) stands between 8.0 and 11.0, ensuring adaptability in different formulations. Purity is maintained at a minimum of 95% (dry basis), with low heavy metal content (<0.001%) and compliance with strict microbiological criteria.
Major Applications
This semi-refined carrageenan is widely used in the food processing sector. Its thickening and gelling properties make it indispensable in dairy products, meat processing, dessert gels, and confectionery. It acts as an efficient food stabilizer, improving texture and extending shelf life in finished products. Its ability to form smooth, colloidal solutions in hot water enhances product consistency and visual appeal.
Storage and Shelf Life
To maintain its quality, store Lactovis MK 5650 in a cool, dry, and ventilated place, away from direct sunlight and moisture. The product retains its efficacy and functional properties for up to two years from the date of manufacture, provided it is stored under recommended conditions, ensuring long-term usability for exporters, manufacturers, and suppliers.
FAQ's of Carrageenan semi-refined (Lactovis MK 5650 ):
Q: How is Carrageenan semi-refined (Lactovis MK 5650) typically used in food processing?
A: Lactovis MK 5650 is used as a gelling, thickening, and stabilizing agent in various food industries. It is added to dairy products, processed meats, confectioneries, and dessert gels, where it imparts desired texture, prevents ingredient separation, and enhances mouthfeel.Q: What are the benefits of using Lactovis MK 5650 in formulations?
A: The primary advantages include improved gel strength, consistent viscosity, excellent solubility in hot water, and compatibility with common food ingredients. It also meets strict safety and purity standards, ensuring reliable performance and regulatory compliance in food applications.Q: When should this carrageenan be added during the production process?
A: Lactovis MK 5650 should be dispersed in water and typically incorporated during the heating stage, as it dissolves best in hot water to form a uniform colloidal solution. This process maximizes its gelling and thickening efficiency in the final product.Q: Where is Carrageenan semi-refined (Lactovis MK 5650) manufactured and supplied from?
A: This product is exported, manufactured, and supplied from India, with support for global deliveries to food processors, distributors, and manufacturers seeking high-quality carrageenan.Q: What process ensures the microbiological safety of this carrageenan?
A: Lactovis MK 5650 undergoes strict quality control, including tests to ensure total plate counts are below 5,000 cfu/g and yeast & mold beneath 300 cfu/g. Additionally, it is tested negative for E. coli and Salmonella, supporting food safety requirements.Q: How should Carrageenan semi-refined (Lactovis MK 5650) be stored for optimal shelf life?
A: Store the powder in a cool, dry, and well-ventilated area, away from moisture and direct sunlight. Proper storage practices help maintain its effectiveness and keep it usable for up to two years.Tell us about your requirement
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Phone :08045815686
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Mobile :08045815686
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Email id:- sales@meron.com, info@meron.com
Landline Number : 91-484-2227241
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