Product

Introduction

Kaotan-B5 (TD012-RS) is a premium compound hydrocolloid blend containing Carrageenan, Xanthan Gum, and Locust Bean Gum. This off-white to white powder forms uniform protein-gel networks to enhance meat product quality while reducing processing losses. With excellent thermal stability, it maintains product integrity during sterilization processes.

Specifications

Parameter	Standard Limit
Appearance	Off-white to white powder
Mesh Size	95% min. through 80-mesh
Total Ash Content (w/%)	15-40
Drying Loss (w/%)	≤12
Viscosity (5% solution)	≥700 mPa·s
Gel Strength	≥2500 g/cm²
Heavy Metals (Pb/As/Cd/Hg)	≤5.0/3.0/2.0/1.0 mg/kg
Microbial Limits	Total Count ≤5000 CFU/g, Mold/Yeast ≤300 CFU/g
Pathogens	E.coli & Salmonella not detected

Functions and Applications

Kaotan-B5 – Key Benefits

• Reduces purge loss by forming stable protein-gel networks
• Enhances elasticity and toughness of meat products
• Preserves umami compounds during processing
• Improves sliceability with smooth cut surfaces
• Minimizes quality decline during thermal sterilization
• Reduces product adhesion to packaging materials

Applications

Recommended Uses

• Beef-based products (sausages, patties, restructured meats)
• Products requiring high firmness and sliceability
• Cost-optimized formulations without quality compromise

Optimal dosage: ~0.5% of meat weight (adjustable 0.2%-1.5%)

Industrial Advantages

• Increases production yield
• Reduces processing waste
• Enhances product consistency
• Extends shelf stability

Usage Guidelines

1. Dissolve in 10-15 parts warm water with thorough stirring
2. Incorporate using shear equipment for homogeneous distribution
3. Alternative methods: powder addition during chopping or brine injection
4. Adjust dosage (0.2%-1.5%) based on texture requirements

Packaging & Storage

Package: 25 kg/bag

Storage: 12 months at ambient temperature (store sealed in cool, dry place)

Customization: Available for mesh size, physical form, and packaging specifications.