Carrageenan
| Ibintu byo kugenzura | Ibisobanuro | |||
| Ifite ubushishozi | Ibara n'urumuri | Umweru cyangwa umuhondo woroshye kugeza ku muhondo wijimye | ||
| Ubunyobwa (Grainess) (80/120/200) | 95% | |||
| Isesengura rya Fizikikemike | Sulfate (以 SO42-), w /% | 15-40 | ||
| Ubushyuhe (1.5%, 75℃) / Pa·s ≥ | 0.005 | |||
| *Imbaraga za gel (1.5%,0.2% KCl 20℃), g/cm2 | 1500-1700 | 1700-1900 | ||
| Kugabanya imvune (105℃, 4h), w/% ≤ | 12.0 | |||
| Ivu ryose (550℃, 4h), w/% | 15-40 | |||
| Ivu ridashobora gushonga rya aside, w/% ≤ | 1 | |||
| Ibintu bidashonga bya aside, w/% ≤ | 15 | |||
| pH (1%) | 8～11 | |||
| *gukorera mu mucyo （0.5% 、25℃ 、496nm）% | ≥92 | |||
| Ibisigaye umuti ushongesha (isopropanol, methanol), w/% ≤ | 0.1 | |||
| Lead (Pb) /(mg/kg) ≤ | 5.0 | |||
| Arsenic (As) /(mg/kg) ≤ | 3.0 | |||
| Kadiyumu (Cd) / (mg/kg) ≤ | 2.0 | |||
| Mercure (Hg)/(mg/kg) ≤ | 1.0 | |||
| Udukoko duto | Umubare w'amasahani yose /(CFU/g) ≤ | 5000 | ||
| E. Coli | CFU/g ＜ | 10 | ||
| MPN/g ＜ | 3.0 | |||
| Salmonella (25g) | Ibibi byangiritse kuri 25g | |||
Carrageenan, izwi kandi nka Eucheuma plastic, cauliflower y'amabuye, carageenan, carrageenan, kuko carrageenan ikomoka kuri Eucheuma, seaweed, carrageenan n'izindi algae zitukura zo mu nyanja zikomoka kuri colloid ikunda amazi. Carrageenan ifite imiterere myinshi ya fizikiki nka colloid ikunda amazi, gel, thickening, emulsification, formation and stability dispersion. Ishobora gukoreshwa nk'ikintu gitera ubwiza, emulsifier, thickener cyangwa suspension agent mu gutuma emulsion ikomeza, kugenzura uburyo amazi agabanuka, gukora, gusimbuza no gukwirakwiza, nibindi.
1. Uburambe bw'imyaka irenga 10 mu bijyanye n'ubuhanga bwa ISO,
2. Uruganda rukora uburyohe n'ibiryoshye, Ibirango bya Tianjia Own,
3. Ubushakashatsi ku bumenyi bw'isoko n'ikurikirana ry'imigendekere,
4. Gutanga no kwamamaza ku gihe ibicuruzwa bisaba amafaranga menshi,
5. Kwizerwa no gukurikiza neza inshingano z'amasezerano na serivisi nyuma yo kugurisha,
6. Inzobere mu bijyanye na serivisi mpuzamahanga z’ibikoresho, inyandiko zemewe n’amategeko n’inzira y’ubugenzuzi bw’umuntu wa gatatu.
