Carrageenan CAS NO.9000-07-1

Particle Size 200mesh Total protain 0.5-0.7% Moisture ≤18% Water absorption ≤75c.c. ph 7.0-10.0 Carrageenan Introduction Carrag…

Particle Size 200mesh Total protain 0.5-0.7% Moisture ≤18% Water absorption ≤75c.c. ph 7.0-10.0 Carrageenan Introduction Carrageenan is a cell wall hydrocolloid found in certain species of seaweeds belonging to red algae (class: Rhodophyceae). It is what gives these algae flexibility and strength. Carrageenan is extracted with water under neutral or alkaline conditions at elevated temperature. It consists of carbohydrates and ions of potassium and calcium, which are responsible for its gelling properties. E-No: 407a Molecular Formula: （C12H18O9）n PROPERTIES Carrageenans are large, highly flexible molecules which curl forming helical structures. This gives them the ability to form a variety of different gels at room temperature. They are widely used in the food and other industries as thickening and stabilizing agent. A particular advantage is that they are pseudo plastic—they thin under shear stress and recover their viscosity once the stress is removed. This means that they are easy to pump but stiffen again afterwards. Carrageenan products are frequently standardized for obtaining optimal gelling and thickening properties. By using the appropriate carrageenan product, the formulator can create textures ranging from free-flowing liquids to solid gels Classification Kappa carrageenan and Iota carrageenan are two main types, details are as below, Kappa carrageenan is a kind of natural plant hydrocolloids comes from cottonii, it forms strong gel, and it is used widely in food industry, chemical, pharmaceutical and medical study fields. Kappa carrageenan has many properties, can be used as gelling powder, thickener agent, emulsifier, and film forming, stabilizer and dispersal agent. Iota carrageenan is extracted from Spinosum; it forms weak but elastic gel, used in products like toothpaste, salad dressing, etc. It is always combined with kappa carrageenan and other food gums to achieve best texture of the products and cost saving. Usage The uses of carrageenan are concentrated in the food industry. Carrageenan applications are generally divided into milk based systems, water based systems and beverages. However, there are many other applications for carrageenan in a large variety of industrial applications. Carrageenan has many functions according to its uses and applications: gelling, thickening, emulsion stabilizing, protein stabilizing, particle suspension, viscosity control and water retention are just a few.