CEAMGEL BC 93-203

CEAMGEL BC 93-203 is a carrageenan based product, standardized to obtain a uniform performance. Carrageenan is a natural hydrocolloid extracted from red seaweed of the Rhodophyceae class.

Principal: CEAMSA

Ingredient Name: Carrageenan

Functions: Gelling Agent

Labeling Claims: Allergen-free, Animal Products-free, Bovine Spongiform Encephalopathy (BSE)-free, Carcinogenic, Mutagenic, or Reproductive Toxic (CMR) Substances-free, Contamination-free, Doping Substances-free, Glycol Ether-free, Irradiation-free, Kosher, Lacto-Ovo-Vegetarian, Nanomaterials-free, Natural, Naturally Derived, Non-Genetically Modified Organism (GMO), Not Tested on Animals, Per & Polyfluoroalkyl Substances (PFAS)-free, Pesticide-free, Phthalates-free, Plant-Based, Sewage Sludge-free, TSE-free, Vegan, Vegetarian

Physical Form: Powder

Features: Bake Stability, Good Gelling Properties, Heat Stability, Improved Freeze/Thaw Stability

End Uses: Baking Cream

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Enhanced TDS

Identification & Functionality

Blend
No
Food Additive Number
E 407, INS 407
Food Ingredients Functions
Gelling Agent
Ingredient Name
Carrageenan
Product Code
MITM16530
Raw Material Origin
Natural Origin,
Plant Origin,
Vegetable Origin
Single Ingredient
Yes
Technologies
Food Ingredients
Product Families
Food Ingredients — Texture & Consistency
Texturizers,
Gums & Hydrocolloids

Features & Benefits

Food Ingredients Features
Bake Stability,
Good Gelling Properties,
Heat Stability,
Improved Freeze/Thaw Stability
Labeling Claims
Allergen-free,
Animal Products-free,
Bovine Spongiform Encephalopathy (BSE)-free,
Carcinogenic, Mutagenic, or Reproductive Toxic (CMR) Substances-free,
Contamination-free,
Doping Substances-free,
Glycol Ether-free,
Irradiation-free,
Kosher,
Lacto-Ovo-Vegetarian,
Nanomaterials-free,
Natural,
Naturally Derived,
Non-Genetically Modified Organism (GMO),
Not Tested on Animals,
Per & Polyfluoroalkyl Substances (PFAS)-free,
Pesticide-free,
Phthalates-free,
Plant-Based,
Sewage Sludge-free,
TSE-free,
Vegan,
Vegetarian

Applications & Uses

Food & Nutrition Applications
Baking Cream
Markets
Food & Nutrition
Applications
Food & Nutrition — Food
Desserts & Fruit Preparations
Product Applications

Application:

  • CEAMGEL BC 93-203 is specially developed to provide cold gelling, heat and bake stability and freeze-thaw stability in bakery cream production.

Preparation:

  • Pour the powder (previously blended with other dry ingredients) over the water or milk, while it is quickly stirred. Keep stirring until complete dissolution.
  • When CEAMGEL BC 93-203 is added to milk, it is advisable heating up the solution lightly for complete dissolution.
  • Do not pour the liquid over the powder.
Gelling Data
  • It occurs when the solution becomes cold. In an acid medium the degradation increases with the temperature and the heating time.
  • It is stable in a neutral or alkali medium.

Properties

Physical Form
Powder
Soluble In
Cold Water Soluble

Regulatory & Compliance

Quality Standards
Hazard Analysis Critical Control Point (HACCP),
United States Pharmacopeia (USP)

Principal Information

Group Principal Number
S002088
Principal
CEAMSA

Storage & Handling

Storage Information

Store in a cool, dry place in a closed container. It maintains its properties unchanged for a minimum of 24 months (max. 25°C, 60% RH).

Other

Appearance
White to beige color powder
Item Number
ITM26666
USA/DOT UN Number
Not Applicable
Microbial Properties
ValueUnitsTest Method / Conditions
Aerobic Plate Countmax. 5000.0 CFU/gCFU/g
Escherichia Coli Count0.0 /5g/5g
Salmonella Count0.0 /25g/25g
Yeast & Mold Countmax. 300.0 CFU/gCFU/g
Shelf Life & Stability
ValueUnitsTest Method / Conditions
Shelf Life24.0 momo
Physical Properties
ValueUnitsTest Method / Conditions
Moisture Contentmax. 12.0 %%
Sieve Fractionation (Through)min. 90.0 %%below 100 micron, 140 US mesh, DIN 40
Material Composition
ValueUnitsTest Method / Conditions
Arsenic Contentmax. 3.0 ppmppm
Cadmium Contentmax. 2.0 ppmppm
Lead Contentmax. 5.0 ppmppm
Mercury Contentmax. 1.0 ppmppm
Application Information
ValueUnitsTest Method / Conditions
Dosage (Use Level)1.0-3.0 %%