kappa-Carrageenan
Supplier: RPI
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 |
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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