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Drinks / Jelly Chemical Additives In Food / Thermoreversible Gel Carrageenan

Country/Region china
City & Province wuhan hubei
Categories Organic Intermediate

Product Details

Thermoreversible Gel Carrageenan,Food Additives Drinks / Ham Sausage/ Jelly

 

Product Name:Carrageenan
Synonyms:kappa-carrageen;kappa-carrageenin;CARRAGEENAN;CARRAGEENAN, KAPPA TYPE;CARRAGEENAN, LAMBDA TYPE;CARRAGEENAN TYPE III;LAMBDA-CARRAGEENAN;IRISH MOSS
CAS:11114-20-8
MF:C24H36O25S2-2
MW:788.65764
EINECS:232-524-2
Product Categories:Biochemistry;Polysaccharides;Sugars;thickener
Mol File:11114-20-8.mol
 

 use:

Based on the properties of carrageenan, it is commonly used in the food industry as a thickener, gelling agent, suspending agent, emulsifier and stabilizer.


1. Carrageenan has a unique ability to complex with proteins in milk, so a thixotropic structure can be formed in the milk beverage to prevent precipitation due to aggregation between particles.


2. As a suspending agent and stabilizer, carrageenan can make fine pulp particles evenly suspended in the juice, greatly reducing the speed of sinking.


3. Carrageenan is used as a stabilizer in solid beverages, which can improve its brewing properties, and the beverage is stable and difficult to stratify after flushing.


4.Carrageenan can be used as a clarifying agent in wine beverages and as a foam stabilizer.


5. Carrageenan has the functions of gel, emulsification, water retention and elasticity enhancement on the ham and ham, and the most important is to provide proper water retention. It is an additive necessary for making ham.


6. Carrageenan is the preferred gel for jelly because of its unique gel properties. The fruit jelly made from carrageenan is elastic and not water-repellent.

 

7.It can replace the commonly used agar, gelatin and pectin. The jelly made of agar is not elastic enough and the price is high; the disadvantage of using gelatin as fruit jelly is that the solidification and melting point is low, and the preparation and storage are low-temperature refrigeration; the disadvantage of using pectin is that it needs to increase the concentration of sugar and It can be solidified at an appropriate pH.

Carrageenan Chemical Properties
solubilityH2O: 5 mg/mL hot, soluble
formSolid
colorWhite to almost white to yellow to brownish
Merck14,1864
 
Safety Information
WGK Germany2
RTECSFI0704000
F3

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