Carrageenan

Carrageenan is best known for making carrageenan jelly powder. Carrageenan is a naturally-occurring family of polysaccharides extracted from red seaweed.It is used as a gelling, thickening, and stabilizing agent in a wide range of food and beverage applications. Carrageenan can be used as an extender and stabilizer in processed meat & poultry products.

Application of Carrageenan:

Processed Meat > substitutes fat and serves as meat extender and binder; enhances juiciness;increases yield; prevents fat separation;

Processed Poultry > controls dehydration while frozen; enhances juiciness and increases yield;

Milk/Chocolate Milk Drink/Juice > stabilizes and improves viscosity;

Ice Cream > prevents large ice crystal formation; enhances excellent flavor release;

Flan/Dessert Gel/Confectionery >- serves as gelling agent; enhances flavor release and excellent mouthfeel;

Bread/ Noodle/Pasta > increases yield and improves texture and mouthfeel;

Cakes/Pastries > substitutes butter and improves texture and mouthfeel

Sauce/Salad Dressing > thickens and improves viscosity;

Beer/Wine/Vinegar > accelerates and improves clarity.

Chemical Characteris：

1. Low solubility: insoluble in cold water, but can be swelling gel block, insoluble in organic solvents, soluble in hot water into a translucent colloidal solution (above 70 ℃ hot water dissolving speed;

2.Gelatinization: heat reversible gel can be generated under potassium ion.

3.Thickening: low viscosity of sol, near Newtonian fluid, increased concentration of high viscosity sol, and non-newtonian fluid.

4.Synergism: synergistic effect with locust bean gum, konjac gum and xanthan gum can improve the elasticity and water retention of the gel.

5.Health value: carrageenan has the basic properties of soluble dietary fiber, which can form a soluble complex with fibrinogen after degradation in the body. It can be converted into short chain fatty acids such as CO2, H2, methane and formic acid, acetic acid, propionic acid, etc., and become the energy source of probiotics.