CARRALUC®
Carraluc® carrageenan’s are partially sulfated polysaccharides extracted from red seaweed (Rhodophyceae) or Irish moss. It is used as a gelling and stabilizing agent and as viscosity builder in foods especially in milk based systems such as ice cream, frozen desserts, chocolate milk, whipped cream, flan & personal care; etc.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Tea Cocoa & Coffee
- Dairy
- Desserts & Fruit Preparations
Product Families
- Gums & Hydrocolloids
- Stabilizers
- Starches & Thickeners
- Texturizers
Other characteristics
- Brand
- CARRALUC
- End Uses
Chocolate Milk, Frozen Desserts, Ice Cream, Whipping Cream
- Features
- High Viscosity
- Functions
- Gelling Agent, Stabilizer, Viscosity Modifier
- Ingredient Name
- Carrageenan
- Labeling Claims
- Halal, Kosher
- Halal
- Kosher
- Markets
- Food & Nutrition
- PACKAGING
This product is available in 25 Kg laminated paper bags as a moisture barrier.
- Solubility
- Water Soluble
- Ingredient
- Carrageenan
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Storage Details
Store product in a dry and cool place, away from heat and out of the sun. Once package is opened, consume within reasonable time. Store opened and unused packages after adequate re-sealing to avoid contamination and moisture ingress. Shelf life is 2 years from the date of manufacture.. Carraluc gels, however, although more resistant to microbial attack than most other water soluble polymers, should be protected by adequate preservatives when storage time shall exceed 24 hours. Carraluc is compatible with most commonly used preservatives.
- General Properties
Its main properties are:; Creamy-white free flowing coarse powder and can be used as textural ingredient with extremely effective gelling properties; KAPPA Type Carrageenan- rigid and brittle gel, thermo-reversible, high gel strength, showing syneresis.; IOTA Type Carrageenan - elastic gel, thermo-reversible, no syneresis, thixotropic.; LAMBDA Type Carrageenan - cold soluble, non gelling, high viscosity.
- Food Additive Number
- E 407, INS 407
- Regulatory Information
- Approved for GRAS food substance under section 172.620 in Title 21 set by the U.S. Code of Federal Regulations (21 CFR 172.620).
- Food Chemical Codex- Food Status
- Direct food additive.
- European Community- Food Status
- E-407, ADI: Not specified.
- FAO/WHO Codex Alimentarius Commission- ADI
- Not specified.
- CAS No. 9000-07-1
- Solution Preparation
Carraluc should be dispersed in cold water and then heated above its solubility temperature to obtain maximum functionality. The solubility temperature will depend on the level of potassium and calcium ions associated with the carrageenan or the amount of salt present in the water. Both Kappa & Iota types require heating. Pre-blending Carraluc with other dry ingredients facilitates the preparation of Carraluc solutions.
- Food Ingredients Features
- High Viscosity
- Food Ingredients Functions
- Gelling Agent
- Stabilizer
- Viscosity Modifier
- Certifications and Compliance
- FCC Compliant
- FDA 21 CFR Regulations
- Generally Recognized As Safe (GRAS)
- Halal
- Kosher
- Food and Nutrition Applications
- Chocolate Milk
- Frozen Desserts
- Ice Cream
- Whipping Cream
