With the advanced processing technology, strict quality management and over 20 years of experience in providing carrageenan application solutions for customers in meat, dessert, dairy, daily chemical, pharmaceutical, and pet food fields, BlG can meet demands of different customers for carrageenan. At present, it has become one of the most widely applied hydrocolloids in the food field.īLG selects high-quality seaweed of waters in Indonesia, Tanzania, Philippine and Chile as the raw material of carrageenan, and has built carrageenan production bases in Indonesia and China to guarantee the stability of the supply chain. According to the news reporters, the researchers concluded: The. At present, there are mainly four types of commercial carrageenan: Kappa carrageenan, Iota carrageenan, Lambda carrageenan and kappaⅡ carrageenan.Ĭharacterized by gel, thickening, stabilizing, film forming and emulsification, carrageenan can serve as gels, thickeners, stabilizers and suspending agents. China, by NewsRx editors, the researcher stated Kappa-Carrageenan was. According to the location and distribution of sulfuric acid groups in the polysaccharide frame, carrageenan can be classified into types. The average molecular weight of carrageenan is 100-1,000 KDa. The molecular structure of carrageenan is composed of sulfuric acid-based or non-sulfuric acid-based galactose connecting to 3,6-dehydrated galactose via α-1,3 glucosidic bond and β-1,4 glucosidic bond in an alternating way. and λ-C.Carrageenan, also called carrageenin, is an inhomogeneous watersoluble linear polysaccharide mainly extracted from the eucheuma, carrageen and hippuris varieties of red alga. Synergism between starch and ι-carrageenan ![]() Κ-Carrageenan forms synergistic gels (increased gel strength and elasticity, reduced syneresis) with galactomannans (e.g. Synergistic effects with other hydrocolloids have a strong protein interaction in acid As one of the professional carrageenan powder suppliers, exporters in China, Gino is dedicated to supplying superior carrageenan products from reliable. forms weak gels with κ-casein in milk to stabilize neutral dairy products and particles in suspensions Ι-C: strong gelation with divalent calcium ions Κ-C: strong gelation with monovalent potassium ions Impact of electrolytes (cations +, 2+, 3+) Λ-C: no gels, solutions are freeze-thaw stable Ι-C: soft elastic texture, no syneresis, freeze-thaw stable Κ-C: firm brittle gels with strong syneresis, not freeze-thaw stable, hysteresis 10-20 ☌ (18-36 ☏) Λ-C: no gelation with cations (but gelling with very high salt concentrations) Κ-C + ι-C: hydrolysis by acid (accelerated by heat, low pH value, and time) however, gels are acid-stable Ι-C-gels break by shear, but recover and re-gel after shear stress is removed Κ-C-gels break when sheared (irreversible) Solutions are pseudoplastic (reversible shear-thinning) Impact of heat on viscosity in water (pH 7)Īll κ-, ι-, and λ-C types are completely soluble in water and milk at T=80 ☌ (176 ☏)Ĭomplete solubility in water (or milk) at T= 80 ☌ (176 ☏), viscosity is reduced by further heating (fully reversible at pH 7-9), solutions of κ- and ι-types set to gels upon cooling, gels are stable at room temperature, gels melt by heating and re-set upon cooling without loss of gel strength or texture in neutral conditions ![]() Medium to high (hot solutions set to gels when cooling) Ι-C: only Na+ salts are soluble, Ca2+ salt gives thixotropic swollen particles Ĭlear for pure extracts, opaque-turbid for PES ![]() ![]() Κ-C: only Na+ salts are soluble, limited swelling of K+ and Ca2+ salts Viscosity: minimum 5 mPa s as 1.5% solution at 75 ☌ (167 ☏) (average MW of 100 kDa) Įurope: ADI (75 mg/kg BW per day) and MW limit of maximum 5% below 50 kDa Nutritional value (in 100 g) – metabolism D-galactose, D-(3-6)-anhydro-galactose, sulfate ester groups Hot-processed milk thickening applicationsĬold-processed milk thickening applicationsġ. Family of salts of sulphated galactans (high sulfate content 18–40%) Ģ. Protein-Based Applications - Carrageenan Application Water-Based Applications - Carrageenan Application
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