Food Grade Carrageenan Refined - Refined Carrageenan for Gel Formation and Food Applications

PSA：195

Appearance：OtherSolid

Storage Conditions：

Carrageenan is a stable, though hygroscopic, polysaccharide and should be stored in a cool, dry place.

Carrageenan in solution has maximum stability at pH 9 and should not be heat processed at pH values below 3.5. 

Acid and oxidizing agents may hydrolyze carrageenan in solution leading to loss of physical properties through cleavage of glycosidic bonds. Acid hydrolysis depends on pH, temperature and time. The acid hydrolysis takes place only when the carrageenan is dissolved, and the hydrol.

Use&Manufacturing:

Pharmaceutic aid (suspending agent); pharmaceutic aid (viscosity-increasing agent). Carrageenan is a gum that is a seaweed extract obtained from red seaweed chondrus crispus (also known as irish moss), gigartina, and eucheuma species.

Chondrus crispus yields kappa and lambda carra- geenans. gigartina yields kappa and lambda carrageenans. eucheuma yields kappa and iota carrageenans. it exists as various salts or mixed salts of a sulfate ester.

It is classified mainly as kappa, iota, and lambda types which differ in solubility and gelling properties. the kappa and iota types require hot water (above 71°c) for complete solubility and can form thermally reversible gels in the presence of potassium and calcium cations, respectively.

The kappa gels are brit- tle with syneresis while the iota gels are more elastic without synere- sis. the lambda type is cold-water soluble and does not form gels. kappa and iota carrageenan are very reactive with milk protein products. carrageenan is used to stabilize milk protein at 0.01-0.05% and to form water gels at 0.5-1.0%. its uses include dairy products, water gel desserts, and low-calorie jellies. a typical use level in water systems is 0.2-1.0% and milk systems is 0.01-0.25%. also termed chondrus extract. Carrageenan is a species of red seaweed known as chondrus crispus, from which kappa and lambda carrageenans are obtained.

Product Features
High Purity: After fine refining and purification process, impurities, pigments and odors are removed, and the purity is high, usually up to 99% or more, which can provide a purer gel-forming effect for food without introducing bad flavors or colors.

Excellent gel performance: It has good gel-forming ability and can form a firm, elastic and transparent gel at a lower concentration. Its gel structure is delicate and uniform, can withstand certain pressure and temperature changes, is not easy to break or melt, and provides a stable texture and form for food.

Good solubility: It can dissolve quickly in hot water to form a uniform colloidal solution. Even in cold water, it can gradually dissolve after proper stirring and soaking, which makes it easy to operate and mix evenly with other ingredients during food processing.

Food grade safety: It strictly follows food grade production standards, has passed various authoritative food safety tests and certifications, does not contain harmful substances and pollutants, can be safely used in the production of various types of food, and meets consumers' requirements for food safety and quality.

Product advantages
Wide range of food applications: It has a wide range of applications in the food industry. In dairy products, such as milk pudding and yogurt, it can prevent whey separation, increase the consistency and stability of the product, and improve the taste;

In meat products, it can retain moisture, increase the yield of the product, make the meat more tender and juicy, and enhance the elasticity and slicing of the product; in sweets such as jelly and candy, it can form a crystal clear, smooth gel to improve the appearance and quality of the product; in beverages, it can be used as a thickener and stabilizer to prevent the precipitation of suspended particles, so that the beverage has a uniform texture and good taste.

Precise gel control: Due to its high purity and stable performance, food manufacturers can accurately control the amount of carrageenan added and the gel formation conditions to meet the specific requirements of different food products for texture, taste and appearance. This helps to achieve standardized production of products and ensure the consistency of quality of each batch of products.

Synergistic effect: It has good synergistic effect with other food additives such as starch, gelatin, pectin, etc. When used in combination, they can complement and enhance each other's functional properties, further improve the quality and stability of food, and provide more flexibility and possibilities for the design of food formulas.

Precautions
Usage control: Although carrageenan is a safe food additive, the amount used should still be strictly controlled according to the specific food type and formulation requirements. Excessive use may cause the food texture to be too hard, the taste to be poor, or other undesirable phenomena. Generally speaking, the amount used in different foods varies between 0.05% and 2%, and the specific amount needs to be determined through experiments and production practice.

Effects of temperature and pH value: The gel properties of carrageenan are greatly affected by temperature and pH value.

At high temperatures, its gel strength may decrease or even degrade; under acidic conditions (especially when the pH value is lower than 4), the structure of carrageenan may be destroyed, resulting in loss of gel properties.

Therefore, during food processing, it is necessary to pay attention to controlling the processing temperature and the pH value of the food system to avoid using it under inappropriate conditions.

Storage conditions: Food-grade refined carrageenan should be stored in a cool, dry, well-ventilated place to avoid moisture, heat and direct sunlight. Improper storage may cause carrageenan to absorb moisture and agglomerate, affecting its solubility and gel properties.

If the product is found to be clumping, it can be crushed or ground under dry conditions before use, but severe clumping may affect the product quality and is not recommended for continued use.

Compatibility with certain substances: Carrageenan may react with some metal ions (such as potassium ions, calcium ions, etc.), affecting its gel properties. In addition, it may also interact with certain proteins. When using, pay attention to whether other ingredients in the food will have adverse reactions with carrageenan, and make appropriate adjustments or pre-experiments if necessary to ensure stable product quality.

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