Also called carrageenan carrageenan or carrageenan extract isolated from marine red alga, can be used as a thickener, gelling agent and stabilizer are widely used in modern food industry.
Carrageenan is a natural polysaccharide hydrophilic glue, generally white to light yellow powder, odorless and tasteless. Cara's glue is very soluble and the water temperature can be completely dissolved at 80 degrees centigrade. The gel formed is a reversible gel, which melts the solution into a solution, cools it, and then forms the gel. Carrageenan has good stability, even if it is heated in neutral and alkaline, it will not hydrolyze. Carrageenan with konjac gum, locust bean gum, xanthan gum and other colloids can play a significant synergistic effect, can significantly change its gel properties, greatly enhance its gel elasticity and water retention.
Qingdao Hui biological carrageenan
Mainly in industrial production and use of kappa carrageenan is, L - type, lambda type three types. The thickening and gelling properties of different types of carrageenan are very different. For example, kappa carrageenan potassium ion can be formed under the action of hard gel, and potassium ions on the way and has only minor effect on lambda carrageenan. Calcium makes iota carrageenan form a soft, elastic gel, but the nature of the lambda carrageenan had no effect.
Qingdao Dehui Marine Biological Technology Co., the waters of the pure natural seaweed, carrageenan to ensure the highest quality, the Qingdao Municipal Science and Technology Bureau as "Dehui marine red alga high-tech research and development center", according to the different functional requirements of the carrageenan compound, welcome new and old customers to visit.