Carrageenan Powder Kappa /Iota / Lambda Thickeners Kappa-Carrageenan Selenized Carrageenan

• Customization: Available
• CAS No.: 11114-20-8 /
• Formula: 9062-07-1
• Model NO.: SENTIAN-Selenized carrageenan
• Product Name: Selenized Carrageenan
• Test Method: HPLC
• Storage: Cool Dry Place
• MOQ: 1kg
• Sample: 1g
• Transport: 1kg/Bag, 25kg/Drum
• Transport Package: Drum, Aluminum Foil Bag
• Specification: 99%
• Trademark: SENTIAN
• Origin: Shanxi, China
• Production Capacity: 50000tons/Year

Product Description

Carrageenan is a hydrophilic colloid, also known as eucheuma gum, agar, carrageenan, and carrageenan, because carrageenan is a hydrophilic colloid extracted from red algae seaweeds such as eucheuma, agar, and carrageenan. Its chemical structure is composed of calcium, potassium, sodium, and ammonium salts of polysaccharide sulfates composed of galactose and dehydrated galactose. Due to the different binding forms of sulfates, it can be divided into K type (Kappa), I type (Iota), and L type (Lambda). It is widely used in the manufacture of jelly, ice cream, cakes, soft candy, canned food, meat products, eight-treasure porridge, white fungus and bird's nest, soup food, cold food, etc.

 

Product Parameters

Selenized carrageenan SPECIFICATION
Product name	Selenized carrageenan
From	Powder
CAS No.	11114-20-8 / 9062-07-1
Specification	99%
Appearance	white powder
Package	1KG/Bag,5kg/bag,25kg/drum
Place of Origin	Shaan'Xi,China

 

Carrageenan, also known as carrageenan, antler gum, Irish moss gum, is a polysaccharide sulfate composed of calcium, potassium, sodium, and ammonium salts of galactose and dehydrated galactose. Due to the different forms of sulfate esters, there are 7 main types of carrageenan: κ-type, ι-type, λ-type, γ-type, ν-type, ξ-type, and μ-type. The first three are mainly produced and used in industry.

Carrageenan is white or light brown granules or powder, odorless or slightly odorous, and has a sticky and slippery taste. It dissolves in water at about 80°C to form a viscous, transparent or slightly milky, easy-flowing solution. If it is first soaked with ethanol, glycerol or saturated sucrose aqueous solution, it is easier to disperse in water. The solution boiled with 30 times the amount of water for 10 minutes becomes a colloid after cooling. The viscosity increases when combined with water, and it reacts with protein to emulsify and stabilize the emulsion.

Carrageenan is highly stable, and the dry powder is not easy to degrade after long-term storage. It is also stable in neutral and alkaline solutions, and will not hydrolyze even if heated, but in acidic solutions (especially pH ≤ 4.0), carrageenan is prone to acid hydrolysis, and the gel strength and viscosity decrease. It is worth noting that under neutral conditions, if carrageenan is heated at high temperature for a long time, it will also hydrolyze, resulting in reduced gel strength. All types of carrageenan can be dissolved in hot water and hot milk. Dissolving in hot water can form a viscous, transparent or slightly milky, easy-flowing solution. Carrageenan can only absorb water and swell in cold water but cannot dissolve.

Based on the properties of carrageenan, it is usually used as a thickener, gelling agent, suspending agent, emulsifier and stabilizer in the food industry. The production and application of these carrageenans have a great relationship with their rheological properties, so accurately grasping the rheological properties of carrageenan and its changing laws under various conditions is of great significance to production

Role in jelly
Carrageenan is a good coagulant that can replace the usual agar, gelatin and pectin. Jelly made with agar is not elastic enough and is expensive; the disadvantage of using gelatin to make jelly is that the coagulation and melting points are low, and preparation and storage require low-temperature refrigeration; the disadvantage of using pectin is that it needs to add highly soluble sugar and adjust the appropriate pH value to solidify. Carrageenan does not have these disadvantages. Jelly made with carrageenan is elastic and has no water separation. Therefore, it has become a commonly used gelling agent for jelly.
The following points should be noted when using carrageenan in jelly:
First, because carrageenan belongs to the konjac gum system, its solubility is relatively low, so it needs to be kept warm. If the insulation time is not enough and the dissolution is not complete, the taste of the jelly made will be bad, and in severe cases, the jelly will be very tender and not formed; but at the same time, if the insulation time is too long, the carrageenan is alkaline or a buffer such as sodium citrate is added, it is easy to deacetylate and denature, resulting in the phenomenon of "egg drop soup", and the jelly may still not be formed. Therefore, it is recommended not to keep warm after boiling in summer, keep warm for 10 minutes after boiling in winter, and between spring and autumn.
Second, because carrageenan is not acid-resistant, the lower the acid addition temperature, the better. It is generally done before 70ºC-80ºC jelly filling or according to actual process conditions. Otherwise, the higher the temperature, the easier it is for carrageenan to be destroyed, affecting the taste. At the same time, it is recommended to add citric acid after dissolving it in water to avoid local over-acidification; the pH value is generally not lower than 4. If a more sour taste is required, other colloids should be used as auxiliary; pasteurization will also affect the taste and needs to be adjusted according to actual conditions.
Third, filtration. After boiling, use a screen to filter the liquid. The purpose is to remove the insoluble konjac gum particles and obtain relatively transparent jelly. This can achieve the transparent effect of some high-end jellies.
Application in soft candy
Carrageenan has long been used to make transparent fruit soft candy in my country. It has a strong fruity aroma, moderate sweetness, is refreshing and non-sticky, and has better transparency than agar. It is cheaper than agar. Adding it to general hard candy and soft candy can make the product taste smoother, more elastic, less sticky, and more stable.

FAQ

Q1. What's the MOQ?
A: MOQ is the minimum sales quantity of the product. Because each product has different prices and different packaging methods, there will be differences. Please consult the relevant professional sales manager for details.

Q2. What's the shipping time?
A: Usually the products we sell have enough stock to deliver the goods in a short

Q3.What transportation methods does our company have?
A: Our company cooperates with DHL and FedEx, as well as airlines and shipping companies. There are also some more efficient transportation methods, such as dedicated transportation lines.

Q4. Can you supply the free sample?
A: Generally, we will provide samples for customer testing to ensure that the quality of our products meets customer requirements.

Q5.Does our company support third-party testing?
A: Our company has long-term cooperation with well-known third-party testing agencies and can provide third-party testing services.