Carrageenan

Product Description: carrageenan from red algae is fork angle Brassicaceae (Chondrus), Kirin Brassicaceae (Eucheuma), seaweed algae polysaccharide fir genus (Gigartina) and sand Brassicaceae (Hypnea) and other varieties of seaweed extract collectively. Carrageenan is mainly used in food industry gelling agent, stabilizer and holding agent, its gel strength, viscosity and other characteristics depend largely on the type and molecular weight carrageenan, pH, salt, alcohol, Availability oxidants and other food gum. In practical applications, the need to consider is the gel strength, gelling temperature and gel properties, viscosity and fluid properties, and the role of the active protein, and frozen syneresis. Under different conditions can carrageenan (1) both form the gel and Proteins can be formed of non-gel suspensions or precipitates; (2) forming a transparent or cloudy, elasticity or brittleness, low strength or high strength, heat reversible or non-thermally reversible gel; (3) the formation of a variety of different melting temperatures of the gel (including repeated melting / freezing gel). Carrageenan in food industry applications examples of food Name Function Carrageenan Type Amount (%) Water System: jelly gel Kappa + A Outa + 0.5-1.0 aspic locust bean gum, locust bean gum gel Kappa + 0.5 1.0 fish frozen gel Kappa Kappa + locust bean gum or powdered fruit drinks + A Outa 0.5-1.0 0.1-0.2 sauce thickened Lai Muda type sauce thickened 0.2-0.5 weak gel kappa-type tomato sauce thickened, weak gel A Outa type + 0.1-0.25 Ham starch gel kappa type + STPP 1-2 imitation milk emulsion stabilizer Lai Muda + A Outa type 0.05 milk system: Kappa + locust bean ice cream stabilizer glue + CMC + 0.1-0.3 yogurt stabilizer guar gum, locust bean gum 0.2-0.5 Kappa + condensed milk emulsion stabilizer A Outa type suspension kappa 0.005 chocolate milk type 0.01-0.035 whipped cream cheese steady improvement Tu Lai Muda type 0.05-0.15 Cloth of kappa type + locust bean gum 0.01-0.05