Carrageenan (Carrageenins)

[ Specification ]99%Carrageenan 
[ Detection method ]  HPLC 
[ Appearance ] White powder
COA of Carrageenan (Carrageenins)
Sulfate ester:15-40
Loss in weight on drying:  ≤15
Hot water insoluble matter: ≤1.0
Viscosity(mpa.s):  ≥50
Gel strength(g/cm2):  ≥1200
Total ash: ≤30%
Acid insoluble substance:  ≤1
Acid insoluble substance: ≤2
Heavy metal:  ≤0.004%
Lead: ≤0.001%
Arsenic:  ≤0.0002%
About Carrageenan (Carrageenins)
Carrageenans or carrageenins  are a family of linear sulphated polysaccharides extracted from red seaweeds. The name is derived from a type of seaweed that is abundant along the Irish coastline. They are widely used in the food and other industries as thickening and stabilizing agents. 
Carrageenans are large, highly flexible molecules which curl forming helical structures. This gives them the ability to form a variety of different gels at room temperature. They are widely used in the food and other industries as thickening and stabilizing agents. A particular advantage is that they are pseudoplastic-they thin under shear stress and recover their viscosity once the stress is removed. This means that they are easy to pump but stiffen again afterwards.