acc. to FAO/WHO, EEC, FCC, highly pure
Weakly gelating Carrageenan of iota type. Forms soft gels. For gelling of watery liquids like culture media for plants or animals in general, and for gelling of dairy products in particular. Manufactured from cultured and controlled sea weeds.
Carrageenans are agar-related hydrocolloids consisting of esters of galactose and anhydrogalactose polysaccarides. Iota Carrageenan is obtained by alkaline extraction from red algae (Rhodophyceae) of the order Gigartinales, purified by filtration and recovered by alcoholic precipitation. In solutions containing calcium ions, heat-solubilised iota Carrageenan self-assembles into helical structures and gels during cooling.
Being an extract from natural products, the properties (e.g. gelling behaviour, salt content) may vary from lot to lot.
Uiterlijk white-pale tan
Viscosity (in milk) 2000-3500 mPas
Paticle size (98 %) <0,149 mm
Loss on drying <12 %
Arsenic (As) <3 ppm
Lead (Pb) <5 ppm
Cadmium (Cd) <1 ppm
Mercury (Hg) <1 ppm
Heavy metals <20 ppm
Microbiological Analysis complies