Carrageenan is a water soluble natural polysaccharide, also called carrageenin or a carrageen that is extracted from marine red alga. It is a food additive of superior quality and various merits that are easily dissolved in water to form a gel. It has strong gel strength and viscosity, it also functions for thickening, emulsification, water retention, etc. The gel formed from carrageenan is thermal reversible, meaning that the heating gel will melt into a solution and when cooling the solution it will form to a gel again. Carrageenan has superior stability, its gel strength and viscosity are rarely changed after a long time placement. It is unhydrolyzed even though it is put in a neutral or alkaline solution and heating up. The Carrageenan mixture of locust bean gum and konjac gum functions as synergize action and is able to change the characteristics of the gel, to heighten its flexibility and water retention obviously.
There are β、κ、and other types of Carrageenans. Comparing with other types of carrageenans of which are only dissolved in hot water at temperatures above 70℃ completely, β-Carrageenan has more superior merits and are completely dissolved in water at room temperature, strong gel strength and viscosity, etc.
Description: Cement, thickener, emulsifier, stabilizer and clarifying agent, suspension and dispersing agent
Principal Ingredients: 1, 3 -β-D galactose and 1, 4 –α-D galactose alternate connection of polysaccharide sulfate sodium, potassium, calcium, ammonium salt
CAS NO: 9000-07-1
Appearance: White to light yellow powder
Application: Used in meat products, dairy, jelly, soft jelly, ice cream etc., used as suspension agent and dispersing agent for pharmaceuticals; used as microbial culture carrier and so on.
General Specifications: Refined 80 mesh, 100 mesh, 120 mesh; semi-refined 120 mesh
Package: 25kgs per laminated woven sacks ,double LDPE bag inside.
Storage Condition: Stored in well sealed container away from moisture and direct sun light.
Shelf life: 12 months.