| Appearance | Light and free flowing powder |
| Loss on Drying | ≤ 12% |
| PH | 8-11 |
| Gel Strength Water gel(1.5%,0.2kcl) | > 450 g/cm2 |
| As | ≤ of 1 mg/kg |
| Zn | ≤ of 50 mg/kg |
| Pb | ≤ of 1 mg/kg |
| C d | ≤ of 0.1 mg/kg |
| Hg | ≤ of 0.03 mg/kg |
| Total Plate Count | ≤ of 10,000 cfu/g |
| Total variable mesophilic aerobic | ≤ of 5,000 cfu/g |
| Yeasts and Molds | ≤ of 100 cfu/g |
| Sulphite reducing spores | absent in 0.1 g |
| Salmonella | negative in 25 g |
| Escherichia coli | negative in 5 g |
| Substances insoluble in hot water | ≤ of 2.0% |
| Substances insoluble in acids | ≤ of 2.0% |
| Average Molecular Weight | min. of 100,000 Daltons |
| Food insects and their rests | Absent |
| Ferromagnetical mechanical impurities | Absent |
Using carrageenans is meat industry: Carragenans – semi-refined as well as refined are widely used in meat industry.
| The dosages are between 0.1% -0.5% and give excellent results in the end product: | ① Improve product quality by improving texture, cutting and bite |
| ② Improve water binding in production and storing | |
| ③ Increase yield by binding more brine | |
| ④ Stabilise water-fat-protein emulsion preventing separation of the fractions which in effect gives a more homogenous, better cut | |
| ⑤ Carrageenans disperse well in water without increasing density which makes injecting easier – low density is retained until heat treatment | |
| ⑥ Improve freeze and thaw stability | |
| Owing to good synergy with gums, carrageenans are often used in following applications: | ① Pork and poultry smoked products |
| ② Pork, beef and poultry sausages | |
| ③ Luncheon meat and other block products | |
| ④ Frankfurters | |
| ⑤ Hamburgers, cutlets and other minced products |
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