supply Food Grade High Quality CAS 11114-20-8 Kappa Refind Carrageenan κ-Carrageenan

The etymology of Carrageenan comes from the seaside town of Caragin in Ireland. Carrageenan is found in the cell walls of many species of red algae, such as carrageenan, monoceros, fir, salsa and Ginkgo. Carrageenan, also known as carrageenan and algin, is a kind of polymer hydrophilic polysaccharide extracted from red algae. It has high economic value and is one of the world's three major seaweed gum industrial products (agargel, carrageenan, algin). Carrageenan is a food additive, and food grade carrageenan is white to yellowish-brown, the surface of the Chemicalbook wrinkled, slightly shiny translucent flake or powder, odorless, tasteless, sticky and smooth taste. The gel formed by carrageenan is thermally reversible, that is, when heated, it melts into a solution, and when the solution is cooled, it forms a gel. Carrageenan is widely used in the food industry because of its good water retention, thickening, emulsification, gelling and safety and non-toxic characteristics, and is widely used in the manufacture of jelly, ice cream, pastry, soft candy, canned food, meat products, eight-treasure porridge, tremella bird's nest, soup food, cold food and so on.

1.Carrageenan has a unique ability to react with proteins in milk, so it can form a thixotropic shake solution structure in milk drinks, preventing the formation of precipitation due to aggregation between particles. Carrageenan is used to make cocoa milk with cocoa powder. Adding carrageenan as a stabilizer can make the cocoa powder evenly dispersed in the milk and prevent the cocoa powder from forming a precipitate. When the juice drink is left for a little longer, the small pulp particles contained in the Chemicalbook will sink and affect the appearance. As a suspension agent and stabilizer, carrageenan can make fine pulp particles uniformly suspended in the juice, greatly slowing down the sinking speed. At the same time, due to the low viscosity of carrageenan, it is not easy to make a living, and can improve the taste of drinking. Using carrageenan as stabilizer in solid beverage can improve its impact, and the drink is stable and not easy to stratify.
2.Carrageenan can be used as a clarifying agent and a foam stabilizer in alcoholic beverages. Because carrageenan can interact with protein, it is an effective wort clarifying agent, making the product clear and transparent, conducive to yeast growth, and conducive to filtration, reduce filtration loss, improve the wort yield, improve the biological stability of beer, extend the shelf life of beer. Carrageenan used on ham and ham Chemicalbook intestines has the functions of gel, emulsification, water retention, elasticity enhancement, etc. The most important is to provide appropriate water retention. Even when it is used to make products with high production rate, it also has good water retention, and because it can be complexed with protein, it provides a fairly good organizational structure, so that the product has the functions of fine, good slice, good taste, etc., and is a necessary additive for the production of ham sausage.
3.Because of its unique gel properties, carrageenan has become the preferred gel agent for jelly. Jelly made from carrageenan is elastic and non-hydrophobic. It can replace commonly used AGAR, gelatin and pectin. The fruit Chemicalbook frozen with AGAR is not elastic enough and the price is higher; The disadvantage of using gelatin to make jelly is that the solidification and melting point is low, and the preparation and storage must be refrigerated at low temperature; The disadvantage of using pectin is that it can solidify when a high concentration of sugar and the right pH are required.

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