Carrageenan
| Ihe Nnyocha | Nkọwapụta | |||
| Mmetụta uche | Agba na-egbuke egbuke | Ọcha ma ọ bụ odo odo dị mfe ruo odo aja aja | ||
| Mkpụrụ ọka (80/120/200) | 95% | |||
| Nyocha nke Fisikokemikal | Sulphate (以SO42-), w/% | 15-40 | ||
| Viscositi (1.5%、75℃) / Pa·s ≥ | 0.005 | |||
| *Ike jel (1.5%, 0.2% KCl 20℃), g/cm2 | 1500-1700 | 1700-1900 | ||
| Mbelata akọrọ (105℃, awa 4), w/% ≤ | 12.0 | |||
| Ntụ zuru oke (550℃, 4h), w/% | 15-40 | |||
| Ntụ Asị Na-anaghị Agbọpụta, w/% ≤ | 1 | |||
| Ihe na-anaghị agbaze na asịd, w/% ≤ | 15 | |||
| pH(1%) | 8～11 | |||
| * nghọta (0.5% 、25℃、496nm)% | ≥92 | |||
| Ihe fọdụrụ ihe mgbaze (isopropanol、methanol), w/% ≤ | 0.1 | |||
| Ndu (Pb) /(mg/kg) ≤ | 5.0 | |||
| Arsenic (As) /(mg/kg) ≤ | 3.0 | |||
| Cadmium(Cd)/( mg/kg) ≤ | 2.0 | |||
| Mercury(Hg)/(mg/kg) ≤ | 1.0 | |||
| nje bacterial | Ọnụọgụ efere niile /(CFU/g) ≤ | 5000 | ||
| E. Coli | CFU/g ＜ | 10 | ||
| MPN/g ＜ | 3.0 | |||
| Salmonella (25g) | Enweghị ihe dị na 25g | |||
Carrageenan, nke a makwaara dị ka plastik Eucheuma, cauliflower nkume, carageenan, carrageenan, n'ihi na carrageenan sitere na Eucheuma, ahịhịa mmiri, carrageenan na algae uhie ndị ọzọ a na-esi na hydrophilic colloid wepụta. Carrageenan nwere ọtụtụ ihe onwunwe physicochemical dịka hydrophilic colloid, gel, thickening, emulsification, formation film and stabil diversation. Enwere ike iji ya dị ka ihe na-eme ka mmiri dị ọcha, emulsifier, thickener ma ọ bụ ihe na-eme ka mmiri dị jụụ, ijikwa mkpụkọ mmiri mmiri, ịmepụta, simenti na mgbasa, wdg.
1. Ahụmịhe karịrị afọ iri na asambodo ISO,
2. Ụlọ ọrụ mmepụta ihe na ngwakọta ihe ụtọ, Tianjia Own Brands,
3. Nnyocha na Ahịa Ihe ọmụma na usoro na-esochi,
4. Nnyefe na nkwalite ngwa ahịa n'oge na ngwaahịa na-achọsi ike,
5. A pụrụ ịtụkwasị obi ma na-agbaso ọrụ nkwekọrịta ahụ nke ọma na mgbe ọrụ ahịa gasịrị,
6. Ọkachamara na Ọrụ Njem Mba Nile, Akwụkwọ Iwu na Usoro Nnyocha Ndị Ọzọ.
