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Sugar Substitute
Carrageenan
- Stabilizers & Thickeners
- Ice cream, yogurt, jelly;
- Dairy products
- Meat products
- Baking products
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| ITEMS | STANDARD |
| Part used | Fruit |
| Specification | 1%—10% PAC by BL-DMAC5%~50% Proanthocyanidin by UV |
| Appearance | deep violet fine powder |
| Flavor & Odor | Characteristic |
| Particle size | 100% pass 80 mesh |
| Loss on Drying | =<5.0% |
| Bulk density | 40-60g/100ml |
| Sulphated Ash | =<5.0% |
| GMO | Free |
| General Status | Non-irradiated |
| Pb | =<3mg/kg |
| As | =<1mg/kg |
| Hg | =<0.1mg/kg |
| Cd | =<1mg/kg |
| Proanthocyanidin | >=30% |
| Total microbacterial count | =<1000cfu/g |
| Yeast & Mold | =<100cfu/g |
| E.Coli | Negative |
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