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| Brand Name: | Renze |
| Model Number: | carrageenan |
| MOQ: | 1000 kilograms |
| Price: | CN¥128.67/kilograms 100-999 kilograms |
| Payment Terms: | L/C, T/T, D/P |
| Supply Ability: | 9999tons |
Renze Carrageenan Powder – The Premium Food Thickener for Superior Texture & Stability
Renze Carrageenan Powder is a high-quality, plant-based food thickener derived from natural red seaweed. Ideal for dairy products, sauces, desserts, and meat processing, it enhances texture, improves stability, and ensures a smooth, gel-like consistency. With excellent water-binding and emulsifying properties, Renze Carrageenan is a versatile, clean-label solution for food manufacturers seeking natural, high-performance ingredients. Boost your product quality with Renze’s reliable and food-grade carrageenan!
| Parameter | Specification | Test Method |
|---|---|---|
| Appearance | Fine, off-white to light tan powder | Visual inspection |
| Odor & Taste | Neutral, seaweed-like (odorless when diluted) | Sensory evaluation |
| Gel Strength | 500–1,200 g/cm² (type-dependent) | Bloom gelometer (ISO 9665) |
| Viscosity | 5–50 mPa·s (1.5% solution, 25°C) | Brookfield viscometer |
| Moisture Content | ≤12% | Karl Fischer titration |
| Ash Content | 15–40% (type-dependent) | Incineration (900°C) |
| pH (1% Solution) | 7.0–10.0 | pH meter |
| Protein Content | ≤2% | Kjeldahl method |
| Heavy Metals (Pb) | ≤5 mg/kg | ICP-MS/AAS |
| Total Plate Count | ≤5,000 CFU/g | ISO 4833-1 |
| E. coli | Negative | ISO 16649-2 |
| Salmonella | Negative (in 25g) | ISO 6579-1 |
| Solubility | Cold/hot water-soluble (type-dependent) | Visual dissolution test |
Renze Carrageenan Powder – Key Applications
✔ Dairy Products – Improves texture in yogurt, ice cream, and cheese.
✔ Sauces & Dressings – Enhances viscosity and stability.
✔ Meat & Seafood – Binds water, improves sliceability, and reduces fat loss.
✔ Desserts & Jellies – Creates smooth, elastic gels (e.g., puddings, custards).
✔ Beverages – Suspends particles in plant-based milks and fruit drinks.
✔ Bakery & Confectionery – Extends shelf life and maintains moisture.
Renze Carrageenan Powder – Key Advantages
✔ Natural & Plant-Based – Sourced from sustainable red seaweed.
✔ High Performance – Strong gelling, thickening, and stabilizing properties.
✔ Clean Label – Non-GMO, no artificial additives.
✔ Versatile – Works in hot/cold systems, acid/neutral pH.
✔ Cost-Effective – Low usage rate with high efficiency.
✔ Food Safety Compliant – Meets FDA, EU, HALAL, and KOSHER standards.
Q&A: Smart Solutions with Renze Carrageenan
Q1: How to optimize texture in plant-based cheese using Renze Carrageenan?
Expert Mode:
Based on your product category, our system recommends:
Soft vegan cheese: Iota-type (0.3-0.5%) for elastic gels
Sliceable vegan cheese: Kappa-type (0.4%) + konjac gum (0.1%) blend
Meltable properties: Lambda-type (0.2-0.3%) for thermo-reversibility
Q2: My fruit juice shows sedimentation. Which carrageenan type should I use?
Diagnostic Report:
Your issue may stem from:
Suspension instability → Lambda-type (0.05-0.1%)
Low pH (<3.0) → Recommend CMC synergy
Improper processing temp → Optimized protocol: Dissolve at 60°C → sterilize at 85°C
Q3: Optimal carrageenan-phosphate ratio for meat products?
Formulation Matrix:
(Per 100kg raw meat基准)
│ Product Type │ Carrageenan │ Phosphate Blend │
├─────────────────────┼────────────────┼─────────────────────┤
│ Ham │ 0.3-0.5kg │ 0.2-0.3kg │
│ Sausages │ 0.4-0.6kg │ 0.15-0.25kg │
│ Restructured steak │ 0.8-1.2kg │ 0.4-0.5kg
Q4: Troubleshooting dairy applications
Fault Tree Analysis:
Issue: Yogurt whey separation
Root causes:
✓ Wrong carrageenan type (switch to kappa)
✓ Sterilization >90°C causing degradation
✓ pH incompatibility with fruit additives
Solution: Type "yogurt recipe" for customized AI formulation
Q5: Clean label compliance guidance
Regulatory Advisor:
For target markets:
• EU: Label as "E407" or "seaweed extract"
• US: Simply declare "carrageenan"
• Organic认证: Use Renze-ORG series (certified compliant)
