Cappiogum BA 45 – Jelly & Pudding
Cappiogum BA 45
Carrageenan Blend for Jelly and Pudding
Cappiogum BA 45 from Bospres produces elastic, resilient gels in jelly and pudding systems. It helps minimize gel syneresis, supporting attractive, stable desserts from production to serving.
Product Specifications
Product Name
Cappiogum BA 45 – Carrageenan (Food Grade)
Application
General food use, suitable for jelly desserts, puddings and more
Product Advantages
- Elastic jelly texture
- Reduces gel syneresis
HS Code
1302.39
Physical & Chemical | |
Color: | Cream to white, free-flowing powder |
Moisture: | Max 12% |
Viscosity: | 100 – 500 cP |
Gel Strength: | 1000 – 1200 g/cm² |
pH: | 8.0 – 10.0 |
Particle Size: | Min 70%, through #100 |
Microbiological | |
Total Plate Count: | Max 5000 cfu/g |
Yeast & Mold: | Max 300 cfu/g |
Salmonella: | Negative in 25 g |
E. coli: | Negative in 5 g |
Others | |
Packaging: | 20 kg multi-walled paper or PP bags with PE inliner |
Shelf Life: | 1.5 years from manufacturing date |
Storage: | Store in a cool and dry place max 30°C and max 60% relative humidity |
Characteristic: | A natural hydrocolloid, dissolves in water >60°C and thickens as it cools |
Recommended dosage: | 0.5 – 1.5% of the final product |
