| Customization: | Available |
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| CAS No.: | 11114-20-8 |
| Packaging Material: | Paper |
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Carrageenan is a hydrophilic colloid, also known as eucheumarin, gelatin, carrageenan, and carrageenan, because carrageenan is extracted from red algae seaweeds such as eucheuma, gellidium, and carrageenan. It is a hydrophilic colloid whose chemical structure is the calcium, potassium, sodium and ammonium salts of polysaccharide sulfates composed of galactose and anhydrogalactose. Due to the different binding forms of sulfate esters, it can be divided into K type (Kappa), I type (Iota), and L type (Lambda). It is widely used in the manufacture of jelly, ice cream, pastries, soft candies, canned food, meat products, eight-treasure porridge, white fungus and bird's nest, soup foods, cold foods, etc.
1. Application in jelly
As a good coagulant, carrageenan can replace the usual agar, gelatin and pectin. The jelly made with agar is not elastic enough and the price is high; the disadvantage of using gelatin is that it has low solidification and melting points, and requires low-temperature refrigeration for preparation and storage; the disadvantage of using pectin is that it requires the addition of highly soluble sugar and adjustment Appropriate pH value for coagulation. Carrageenan does not have these shortcomings. The jelly made with carrageenan is elastic and has no water-leaving property. Therefore, it has become a commonly used gelling agent for jelly.
2. Application in soft candies
Transparent fruit gummies made of carrageenan have been produced in my country for a long time. They have a rich fruit aroma, moderate sweetness, are refreshing and non-sticky to the teeth, and have better transparency than agar-agar and a lower price than agar-agar. They can be added to ordinary hard candies and soft candies. It can make the product taste smoother, more elastic, less sticky and more stable.
3. Application in ice cream
In the production of ice cream and ice cream, carrageenan can evenly distribute fat and other solid components, prevent the separation of milk components and the increase of ice crystals during production and storage. It can make the texture of ice cream and ice cream delicate, smooth and delicious. In the production of ice cream, carrageenan can interact with cations in milk to produce unique gelling properties, which can increase the molding and melting resistance of ice cream, improve the stability of ice cream when temperature fluctuates, and make it less likely to melt when placed. .
In ice cream production, although carrageenan is not suitable as the main stabilizer, it can be used as a good auxiliary stabilizer to prevent whey separation at very low concentrations. Because although carrageenan will increase the viscosity of the system, it cannot contain enough colloids to stabilize the system. Locust bean gum, guar gum, and carboxymethylcellulose are good primary stabilizers either alone or in combination, however they have the same disadvantage of causing whey separation in ice cream mixes. Therefore, adding carrageenan can inhibit the occurrence of this phenomenon.
| Item | Standard |
| Appearance | Yellowish to tan powder |
| Viscosity (1.5%), mpa.s | ≥5 |
| Gel strength (1.5%), g/cm2 | ≥800 |
| Loss on drying, % | ≤12.0 |
| PH Value | 5-10 |
| Light Transmittance(1.5%), T% | --- |
| Through 80 mesh, % | ≥80 |
| Arsenic(As), (mg/kg) | ≤3 |
| Lead(Pb), (mg/kg) | ≤3 |
| Salmonella (/25g) | Negative |
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