Carrageenan
Product Description:
As a good coagulant, carrageenan can replace the usual agar, gelatin and pectin. The jelly made of agar has insufficient elasticity and high price; the disadvantage of using gelatin to make jelly is that the solidification and melting point are low, and low temperature refrigeration is required for preparation and storage; the disadvantage of using pectin is the need to add high-soluble sugar and adjust Appropriate pH to solidify. Carrageenan does not have these disadvantages, and the jelly made of carrageenan is elastic and has no water separation, so it becomes a commonly used gelling agent for jelly.
Product description
Carrageenan (Carrageenan) is a hydrophilic colloid, also known as kylin carrageenan, carrageenan, carrageenan, carrageenan, because carrageenan is derived from red algae seaweeds such as kylin, stone cauliflower, carrageenan, etc. The hydrophilic colloid extracted from galactose has the chemical structure of calcium, potassium, sodium and ammonium salts of polysaccharide sulfates composed of galactose and anhydrogalactose. Due to the different binding forms of sulfate, it can be divided into K type (Kappa), I type (Iota), and L type (Lambda).
Product properties
The glue is white or light brown granules or powder, odorless or slightly odorous, and has a sticky and slippery taste. Soluble in water at about 80°C to form a viscous, transparent or slightly milky white free-flowing solution.
Product Usage
Based on the properties of carrageenan, it is commonly used as a thickening agent, gelling agent, suspending agent, emulsifier and stabilizer in the food industry. The production and application of these carrageenans have a great relationship with their rheological properties, so it is of great significance to accurately grasp the rheological properties of carrageenans and their changing laws under various conditions.
Widely used in the manufacture of jelly, ice cream, cakes, soft candy, canned food, meat products, eight-treasure porridge, Tremella bird's nest, soup food, cold food, etc.
