Description
~Quick Details
CAS No.: *********8
EINECS No.: ********2
Brand Name: A&S
Particle Size: *5% pass **0 mesh
Other Names: Kappa Semi-Refined Carrageenan
Place of Origin: Hubei, China (Mainland)
Model Number: HNBC***1
Material: Red algae
MF: C*4G*6O*5S2
Type: Chewing Gum Bases, Emulsifiers, Thickeners,
Kappa,Iota
Appearance: Tan to yellowish, free flowing powder
Form: Refined,Semi-refined
Packaging & Delivery
PackagingDetails: *5KGS / PP plastic bag ,kraft bag
Delivery Detail: Within **3 weeks after the receipt of LC or
Prepayment
hot sale kappa refined Carrageenan
Product Description
Carrageenan is a product derived from certain types of red
algae.
The product is most often used as a thickening agent in place of
animal-based products like gelatin, which is extracted from animal
bones.
It is a common ingredient in many foods and gel-like products, and
even has applications in biochemistry.
Carrageenan is nearly identical to agar, another substance derived
from several different species of red algae.
( Certain types of red algae are harvested to produce
carrageenan. )
Product Uses
In food and other products, carrageenan works as a thickener,
stabilizer, and emulsifier, meaning that it helps keep mixed
ingredients from separating. It gives foods a smooth texture and
accentuates flavor.
It is often used in dairy-based foods, like ice cream, yogurt, and
cottage cheese, because it reacts well with milk proteins.
Carrageenan is also found in jelly, pie filling, chocolate, salad
dressing, and even as a fat substitute in processed meat.
Because it comes from algae, it can be used as a substitute for
gelatin for vegetarian and vegan products.
Other, non-food items, like toothpaste, personal lubricants, and
air freshener gels may also include carrageenan. It serves the same
function as it does in foods — to thicken and stabilize the
product, and make it smoother. Some types of fire fighting foam
also use carrageenan, which thickens the foam and helps it become
sticky and more effective. In chemistry, gels made with it can be
used to carry microbes or immobilize cells.
Types
There are three main classes of carrageenan — kappa, iota,
and lambda — each of which have different gel strengths.
1.Kappa*-The kappa class produces a solid, firm gel when mixed with
water, and is known for reacting well with dairy proteins.
2.Iota*-The iota class produces a soft gel when mixed with water,
and tends to gel more easily when combined with calcium.
3.Lambda*-The lambda class does not gel in water, although it will
in the right concentration in milk; it is more often used as a
thickener than to cause a product to gel.
Traditionally, the species of algae used to produce carrageenan was
Irish moss or Chondrus crispus. In modern times, the kappa class is
mostly produced from the Eucheuma cottonii species, while iota
comes from Eucheuma denticulatum and lambda from species in the
Gigartina genus. Other types of red algae are also used, and yield
various amounts of each class.
Production
Carrageenan is produced in two forms: refined and
semi-refined. To produce the refined form, the algae is cooked in
an alkaline solution for several hours, then the solid parts of the
seaweed are filtered out. The carrageenan is concentrated and
removed from the solution, then dried. This method for extracting
the substance has been used for hundreds of years, although it is
slow and expensive.
To produce the semi-refined form, the algae is cooked in an
alkaline solution that contains potassium hydroxide. The potassium
prevents the carrageenan from dissolving in the solution, but
allows most of the other parts of the algae — like proteins and
carbohydrates — to dissolve. The algae is then removed from the
solution, washed, and dried. What is left is carrageenan and
cellulose, which is ground into a powder. Because it does not gel
with potassium, the lambda class cannot be produced with this
method.
It is possible to produce carrageenan at home by boiling Irish moss
for about *0 to *0 minutes. When the mixture cools and the moss is
removed, much of the carrageenan will have dissolved in the water,
leaving a gelled substance
