Artagum BA 53 – Fish Balls & Fish Cakes
Artagum BA 53
Carrageenan Blend for Fish Balls and Fish Cakes
Artagum BA 53 from Bospres is formulated for processed seafood applications such as fish balls and fish cakes. It helps create a bouncy gel texture while improving water retention, supporting better bite, yield, and product stability through cooking and storage.
Product Specifications
Product Name
Artagum BA 53 – Fish Balls & Fish Cakes
Application
Application: General food use, suitable for fish balls, fish cakes, and more
Product Advantages
- Bouncy gel texture
- Improves water retention
HS Code
1302.39
Physical & Chemical | |
Color: | Cream to tan, free-flowing powder |
Moisture: | Max 12% |
Viscosity: | 80 – 130 cP |
Gel Strength: | 800 – 1100 g/cm² |
pH: | Max 11.0 |
Particle Size: | Min 80%, through #120 |
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: | 25 kg multi-walled paper or PP bags with PE inliner |
Shelf Life: | 2 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 |
