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Carrageenan semi-refined (Lactovis MK 5650 )
1800.0 INR/Kilograms
Product Details:
- Assay 95% min (on dry basis)
- Taste Other
- Boiling point N/A (decomposes on heating)
- Melting Point About 80C
- Appearance Powder
- Shelf Life 2 years
- Solubility Tests Forms a colloidal solution in hot water
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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
- (C24H36O25S2)n
- Repeating galactose units with sulfate esters (see technical literature)
- Soluble in hot water
- Fine Powder
- Carrageenan, E407, Seaweed Extract
- Semi-Refined
- Forms a colloidal solution in hot water
- Not less than 85%
- 9000-07-1
- 2 years
- Dairy, Meat Processing, Dessert Gels, Confectionery, Food Stabilizer
- About 80C
- Semi-Refined Carrageenan
- Powder
- <0.001
- Odorless or slightly seaweed-like
- Off-white to Light Beige
- N/A (decomposes on heating)
- 95% min (on dry basis)
- Other
- Store in a cool, dry, and ventilated place
- 100 g/cm2 (1.5% KCl Sol)
- 8.0 - 11.0
- 100% pass 80 mesh
- 15-40%
- Total Plate Count < 5000 cfu/g, Yeast & Mold < 300 cfu/g, E. coli & Salmonella: Negative
- 100-800 mPa.s (1.5% solution, 75C)
- 12%
Carrageenan semi-refined (Lactovis MK 5650 ) Trade Information
- Kochi
- Cash in Advance (CID)
- 10
- 7
- Yes
- Kraft bag
Product Description
Carrageenan Type Kappa
Grade Food Grade
Form Powder
Application Dairy
Application Food
Gel Strength Low
Packaging Size 25 kg
Origin Indian Processed
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 15 ww at 60C 8 11
Water Viscosity 15 ww at 75C spindle 2 60 rpm LVT Brookfield Viscometer 1050 mPas
Water Gel Strength 15 ww at 20C 05 inch AOAC probe Texture analyser Max of 50 g
Pottasium Gel Strength 10 02 KCI ww at 20C 05 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 80 and 110 ensuring adaptability in different formulations Purity is maintained at a minimum of 95 dry basis with low heavy metal content 0001 and compliance with strict microbiological criteria
Major Applications
This semirefined 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 longterm usability for exporters manufacturers and suppliers
FAQs of Carrageenan semirefined Lactovis MK 5650
Q How is Carrageenan semirefined 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 semirefined 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 highquality 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 5000 cfug and yeast mold beneath 300 cfug Additionally it is tested negative for E coli and Salmonella supporting food safety requirements
Q How should Carrageenan semirefined Lactovis MK 5650 be stored for optimal shelf life
A Store the powder in a cool dry and wellventilated area away from moisture and direct sunlight Proper storage practices help maintain its effectiveness and keep it usable for up to two years
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Deepa Building, Santo Gopalan Road, Chullickal,Kochi - 682005, Kerala, India
Phone :08045815686
Mr CP Sabu
Mobile :08045815686
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Email id:- sales@meron.com, info@meron.com
Landline Number : 91-484-2227241
Email id:- sales@meron.com, info@meron.com
Landline Number : 91-484-2227241
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