kappa-Carrageenan

Supplier: Bioanalytic
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kappa-Carrageenan
kappa-Carrageenan

Kappa carrageenan binds water to form strong, rigid gels in the presence of potassium salts. As the level of potassium is increased, the gel structure becomes tightly aggregated and may result in syneresis (moisture on the gel surface).


Caution: Research or further manufacturing use only, not for food or drug use.

Formula: C₁₂H₁₇O₁₃S
Storage Temperature: Room Temperature
MDL Number: MFCD00151514
CAS Number: 11114-20-8

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Specification Test Results

Appearance White to Light Cream
Yeast and Mold ≤100 cfu/g
Loss on Drying (70 °C, 18 hr) ≤12.5%
Aerobic Plate Count ≤200 CFU/g
Salmonella Negative (In 25 g)
E.Coli Negative (In 12.5 g)
pH (1% Solution) 8.0 - 11.0
Breaking Strength (0.7%) 300 - 700 g TA
BSE/TSE Free BSE/TSE Free
Country of Origin Report

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