Carrageenan as a natural food additive for many years, it is a harmless, but can not be digested plant fiber, the use is very wide. Foreign commercial production of carrageenan is from the early 20th century 20 years, China began to food or food-related industries, from 1985 commercial production of carrageenan.
1) coagulant
Carrageenan forms a semi-solid gel-like character. Carrageenan jelly makes a wonderful coagulant, which can be solidified at room temperature after the formation of the gel is semi-solid form, transparent and good, but not easy to collapse. Carrageenan jelly powder can also be supplemented with nutrients, consumption in melt water is very convenient, also for milk, pudding, fruit pudding coagulant in a small, delicate tissue, water drainage, low viscosity, good heat transfer,. When red bean jelly, carrageenan can be added coagulant. Carrageenan coagulant for jellies, canned foods, and can easily bring them extra fruit and nutrients than regular jellies. Carrageenan may also be a coagulant for canned meats.
Coagulants are used in fruit candies, candy transparency, as well as the production of fruit flavor carrageenan transparency, sweetness palatable, refreshing and not sticky in general teeth.Hard candies add carrageenan to the product, smooth and stable increase.
2) Stabilization
Dry carrageenan powder is very stable, long-term placement will not degrade quickly; carrageenan solution, very stable in weak alkaline or neutral, but will be unstable in acidic conditions, prone to hydrolysis.
Carrageenan can be used as a stabilizer for ice cream, enabling the distribution of fat and other solid ingredients, preventing whey separation and storing ice crystals when added in manufacturing, making ice cream finely organized, well structured and smoothly palatable. Making baby food, milk and soy food requires the addition of carrageenan, which cannot be separated from the stabilization of fats and proteins. Carrageenan as a stabilizer added to coffee or tea extracts can be divided into dry powder or paste form, so that the product can be opened hot water to drink, very convenient. Fruit and yogurt with carrageenan added to unify and stabilize the product to prevent high temperature and acid decomposition, increase pulp suspension and reduce bleeding water.
3) Suspension
Carrageenan can make juice suspension stabilizer, carrageenan in addition, in the juice, pulp particles evenly suspended in the juice, slow sinking rate, and can improve the taste when drinking. Add cocoa milk carrageenan, carrageenan can react with proteins, so that cocoa powder suspension without sinking.
4) Plasticizer
Western-style pastry cream, cakes and other large pastry, the surface has many decorative patterns or text, in the decoration, add carrageenan, formed a good pattern, can not be easily deformed or collapsed, does not stick to the wrapping paper. In the addition of carrageenan, the production of cheese products, can form a stable paste, maintain the body shape and prevent bleeding.
5) Clarification
Carrageenan is a polysaccharide polymer with molecules along the negatively charged, semi-sulfate groups that react with proteins. Carrageenan mixed with proteins commonly used in wine, vinegar, soy sauce, beer production, carrageenan as a clarifying agent, removing the beer clarifier, so that the product is transparent and effective, while improving the hanging capacity of beer and beer foam stability.
6) Thickeners
Carrageenan forms a high viscosity solution due to its non-branching structure and straight chain polymer electrolyte nature of the macromolecule. Adding carrageenan thickeners to seasonings such as soy sauce, fish sauce, and shrimp paste improves the consistency of the product and adjusts the flavor. Western slice salads are excellent with carrageenan modulations. When the bean salad, you can add thickeners carrageenan, coagulants and stabilizers, dispersion of the product and good taste.
7) Gluing agent
Carrageenan can form high viscosity solutions, such as cardboard or canned caviar is coagulated carrageenan gum binder. Carrageenan has a very promising future.
Carrageenan, a natural substance, has a strong reaction, can form a unique water-soluble polymer gel and high viscosity solutions, stabilization and other excellent properties such as reaction with proteins. Satisfactory flexibility, transparency and solubility to expand its range of applications, safe and non-toxic properties have been the FAO and the World Health Organization Joint Expert Committee on Food Additives (JECFA), is recognized in the food industry, the chemical industry and biochemistry, medical research and other widely used fields. Therefore, in recent years, the rapid development of carrageenan at home and abroad demand. The unique properties of other resins are irreplaceable, and now the world's total carrageenan production has far exceeded the annual output of agar carrageenan industry's rapid development.
Carrageenan was the first widely used in Europe and the United States in the world seaweed extract carrageenan gum production, accounting for the second. In recent years, China has been included in the food additives carrageenan catalog. Carrageenan has been included in the FAO and World Health Organization food standard use instructions, a bright future.
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