Carragenina semirrefinada de la categoría alimenticia-agente gelificante de la calidad superior para la comida y las bebidas

PSA：195

Appearance：OtherSolid

Water Solubility：Soluble in hot water; insoluble in alcohol for a 1,5 % dilution

Storage Conditions：

Carrageenan is a stable, though hygroscopic, polysaccharide and should be stored in a cool, dry place.
Carrageenan in solution has maximum stability at pH 9 and should not be heat processed at pH values below 3.5.

 

Acid and oxidizing agents may hydrolyze carrageenan in solution leading to loss of physical properties through cleavage of glycosidic bonds. Acid hydrolysis depends on pH, temperature and time. The acid hydrolysis takes place only when the carrageenan is dissolved, and the hydrol.

 

Use&Manufacturing:

Pharmaceutic aid (suspending agent); pharmaceutic aid (viscosity-increasing agent). Carrageenan is a gum that is a seaweed extract obtained from red seaweed chondrus crispus (also known as irish moss), gigartina, and eucheuma species.

 

Chondrus crispus yields kappa and lambda carra- geenans. gigartina yields kappa and lambda carrageenans. eucheuma yields kappa and iota carrageenans. it exists as various salts or mixed salts of a sulfate ester. it is classified mainly as kappa, iota, and lambda types which differ in solubility and gelling properties. the kappa and iota types require hot water (above 71°c) for complete solubility and can form thermally reversible gels in the presence of potassium and calcium cations, respectively. the kappa gels are brit- tle with syneresis while the iota gels are more elastic without synere- sis.

 

The lambda type is cold-water soluble and does not form gels. kappa and iota carrageenan are very reactive with milk protein products. carrageenan is used to stabilize milk protein at 0.01-0.05% and to form water gels at 0.5-1.0%. its uses include dairy products, water gel desserts, and low-calorie jellies. a typical use level in water systems is 0.2-1.0% and milk systems is 0.01-0.25%. also termed chondrus extract. Carrageenan is a species of red seaweed known as chondrus crispus, from which kappa and lambda carrageenans are obtained.

 

Basic information

Definition: This product is a polysaccharide hydrocolloid extracted from red algae such as Eucheuma and Gelidium. Chemical properties: This product is composed of calcium, potassium, sodium and ammonium salts of sulfated polysaccharides composed of galactose and anhydrogalactose.

Appearance: Usually light yellow to yellow powder.

Product characteristics

Good gelation: Gel can be formed at low concentration, and the gel has good elasticity and transparency, which can provide a delicate and smooth taste for food.

 

In the presence of potassium ions, a thermoreversible gel can be formed, that is, the gel can be melted into a solution after heating, and the solution can be gelled again after cooling.
High stability: This product has high stability, and its gel strength and viscosity will not decrease even if stored for a long time. It will not hydrolyze when heated in neutral and alkaline solutions.

Good solubility: Soluble in hot water at about 80°C to form a viscous, transparent or slightly milky liquid solution. Insoluble in cold water, but can swell into a gel.

Reaction with protein: It has good protein binding and can form ionic interactions with positively charged protein molecules, which is unique among all colloids.

Advantages of use
Wide range of applications: In the food industry, it is widely used in foods such as dairy products, meat products, jellies, candies, and beverages.

 

For example, in dairy products, it can prevent whey separation, increase consistency and stability, and improve taste; in meat products, it can retain moisture, improve tenderness and slicing performance; in jelly, it can form a flexible transparent gel to improve quality and taste.

Synergistic effect: It has good synergistic effect with other food additives such as locust bean gum, konjac gum, and xanthan gum. The combination of the two can give full play to their respective advantages, further improve the texture, taste and stability of food, and expand its application range in food formulations.

High cost performance: Compared with refined carrageenan, semi-refined carrageenan has a certain cost performance while retaining its main functional properties, which helps food production companies to improve product quality and market competitiveness while controlling costs.

Precautions for use
Dosage control: Although carrageenan is a safe food additive, excessive use may have an adverse effect on the taste and texture of food. The dosage should be strictly controlled according to the formulation and process requirements of different foods to achieve the best effect.

Effect of pH value: The gel properties of carrageenan are greatly affected by pH value. In an acidic environment, especially when the pH value is lower than 4, its gel strength may decrease or even deteriorate. Therefore, when using, you should pay attention to the pH range of the food system and avoid using it in an overly acidic or alkaline environment.

Storage conditions: It should be stored in a cool, dry, well-ventilated environment, avoiding moisture, high temperature and direct sunlight. Improper storage may cause carrageenan to absorb moisture and agglomerate, affecting its solubility and gel properties.

Reaction with certain ions: Carrageenan may react with certain metal ions (such as potassium ions and calcium ions), affecting its gel properties. When using, you should pay attention to whether other ingredients in the food contain these ions, and make appropriate adjustments or treatments as needed.

 

 

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