carrageenan CAS?9000-07-1

carrageenan

Carrageenans (Carrageenans or carrageenins; A sample of Schwa nz/ Karr-Schwa -gee-n Schwa nz, CAS 9000-07-1), which is a group of samples that can be eaten from the sea. edible and seaweed) A general term of linear sulfated polysaccharide extracted from red algae (including seaweed, Monoceros, Taxa and sulfation). These polysaccharides are widely used in the food industry, for example, as coagulants, thickeners or stabilizers, in dairy and meat products, because of their stable binding with proteins in food.

Carrageenan derives its name from the Irish name carraigin for the Irish seaweed (Chondrus crispus, also called carrageenan), which originally meant "small stones". The use of this plant as a food additive dates back to the 15th century [1]. Carrageenan is a vegetarian and Wiggenist alternative to gelatin because gelatin, often used in desserts, is made from animals.

When used in food, carrageenan is represented in packaging by the European Union E code E407 (alginate).

Gel properties

The hot solution of κιcarrageenan can be cooled to 40-70 ℃ in the presence of cations, resulting in a range of gelatinous textures, the hot solution. Carrageenan gels exhibit hysteresis, differences between the environment and melting temperature. These gels are stable at room temperature but melt when heated above 5 -- 20℃ of gel temperature. When cooled, a neutral system develops similar gelatinous properties. It must be remembered that in acidic products, gel strength and texture can be affected by hydrolysis by heating and cooling.

The ionic component of a food system is very important for the efficient use of carrageenan. Kappa carrageenan, for example, interacts with potassium ions to form a hard, brittle gel. The ιι carrageenan chooses sodium ions to form the Bridges between the adjacent chains, resulting in a typically soft, elastic gel.

The presence of these ions also has a dramatic effect on the hydration temperature of carrageenan, as well as its environment and melting temperature. For example, the ιιι carrageenan will hydrolyze at the ambient temperature of water, but the addition of salt can raise the gel point so that the solution can be transformed into a reversible gel with distinct points of motion, qualities that can be exploited in the production of cold salad dressing.

Food and other household uses

Here are some examples of carrageenan applications:

Gummy candies, desserts, ice cream, light cream, milkshakes, cheeses, sauces, salad dressings and mixed milk, etc. : used as sticky gels in place of pickled vegetables;

Sauce: to increase its viscosity;

Beer: as a clarifying agent to remove floc protein;

Bolognese and meat products: Water-holding agents that replace fats to increase water retention and bulk;

Toothpaste: A stabilizer that prevents separation of ingredients;

Fire fighting foam: thickening agent that produces foam;

Shampoos and creams: Thickeners;

Air freshener: gelling agent;

Shoe polish: used as a gelling agent to increase viscosity;

Biotechnology: gels that fix cells and enzymes;

Soymilk and plant milk: thickening agent;

Pet food

Human lubricant