Food Grade Carrageenan Refined - Refined Carrageenan for Gel Formation and Food Applications

PSA：195

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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.