... rapid development. CKC101, CKC102, and CKC103 are categorized into refined carrageenan, featured by pure white color, high gel strength, and ... such as jelly powder, pudding powder, soft sweets powder, and ham sausage powder, which are convenient to use and work well ... microbiological indicators meet the requirements of national standard GB15044 on carrageenan CKC102 ≥95 ≤12 ≥10 ≥1200 ≥80 CKC103 ≥95≤12 ...