Carrageenan - Carrageenan Manufacturer
Carrageenan is a pure natural water from a red alga extract water-soluble polysaccharides, adding other polysaccharides in carrageenan, even not gelling polysaccharides can significantly improve the gel properties of carrageenan, this can be mixed gum for processing, seasoning, jellied meat and sweets in fruit juice.
Kappa carrageenan and locust bean gum, Tara gum and guar gum were mixed by the mass ratio of 7:3 and 1:1. The hardness, smoothness, chewiness, elasticity, fragility, adhesiveness and stickiness of the mixed gum were detected by sensory tests. Carrageenan and locust bean gum with mass ratio of 7:3 mixture in addition to smooth givers, other indicators are good. Compared with a single carrageenan, the hardness and smoothness of carrageenan and Tara gum are similar to that of 1:1, but the elasticity, adhesiveness, elongation and viscosity are obviously increased. The quality of carrageenan and Tara gum is higher than that of 7:3, but all of them are positive, but they are not prominent. The sensory value of carrageenan and guar gum is negative, and it does not show good interaction.
Carrageenan has obvious synergistic effect with locust bean gum (LBG), carrageenan and konjac flour. The synergistic effect between carrageenan and locust bean gum is related to the mass ratio of mannose and galactose, the concentration of KCl and the concentration of locust bean gum in locust bean gum. As long as there are locust bean gum, even to the lowest concentration of dilute solution can form gel, carrageenan can gel; at the same time, very low relative molecular mass of kappa carrageenan fragments at any concentration can form a gel, but when mixed with locust bean gum can be formed after the gel, the lowest relative molecular the quality of single carrageenan during gelation to 60 thousand when adding locust bean gum, 30 thousand molecular weight carrageenan can gel. Kappa carrageenan mixed with Tara gel also forms gel, but requires a higher concentration. But kappa carrageenan does not form gel with guar gum or fenugreek gum. Glucomannan can make the non gelling concentration of carrageenan gel forming ability and locust bean gum are similar; and tamarind gum and carboxymethyl cellulose also can make the non gelling carrageenan gel.
Carrageenan - carrageenan manufacturer
Qingdao Tak Hui marine Bio Technology Co., Ltd. is committed to the development and production of natural edible colloid, is committed to providing food texture overall solution. We always uphold the "Li Dexin, Wyse industrial" business philosophy, the spirit of "pay attention to the quality of health care, as in the past" sense of responsibility, for the Chinese food industry, for the health of the Chinese people to contribute to a positive energy! We have a strong R & D team and a line of equipment, instruments, to meet the reasonable needs of our customers, welcomed the new and old customers to guide!