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carrageenan as emulsifier, carrageenan as stabiliser, carrageenan powder

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carrageenan as emulsifier, carrageenan as stabiliser, carrageenan powder

China carrageenan as emulsifier, carrageenan as stabiliser, carrageenan powder supplier
carrageenan as emulsifier, carrageenan as stabiliser, carrageenan powder supplier carrageenan as emulsifier, carrageenan as stabiliser, carrageenan powder supplier

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Product Details:

Place of Origin: China
Brand Name: Jiejing

Payment & Shipping Terms:

Minimum Order Quantity: 500kg
Price: negotiable
Packaging Details: 25kg/bag
Delivery Time: 20 days
Payment Terms: L/C, T/T
Supply Ability: 5000 MT
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Detailed Product Description
Cas No.: 9000-07-1 E Number: E 407
Appearance: White Powder

Carrageenan is a hydrocolloid extracted from red algae seaweeds such as Eucheuma, Gelidium, Carrageenan, etc. It is usually used as a thickener, gelling agent, suspending agent, emulsifier and stabilizer in the food industry. Wait. The following will explain the application of carrageenan in different foods.


The application of carrageenan in food benefits from its properties

Carrageenan has strong stability, and the dry powder is not easily degraded after long-term storage. It is also very stable in neutral and alkaline solutions and will not be hydrolyzed even if heated, but in acid solutions (especially pH ≤ 4) 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 be hydrolyzed, resulting in a decrease in gel strength. All types of carrageenan can be dissolved in hot water and hot milk. When dissolved in hot water, it can form a viscous transparent or slightly milky white and easy-flowing solution. Carrageenan can only absorb water and swell without being dissolved in cold water.

Based on the properties of carrageenan, it is usually used as a thickener, gelling agent, suspending agent, emulsifier and stabilizer in the food industry.


Application of carrageenan in jelly

As a good coagulant, carrageenan can replace the usual agar, gelatin and pectin. The jelly made of agar has insufficient elasticity and higher price. The disadvantage of making jelly with gelatin is that it has a low solidification and melting point. Both preparation and storage require low-temperature refrigeration. The disadvantage of using pectin is the need to add high-soluble sugar and adjust The proper pH value can solidify. Carrageenan does not have these shortcomings. The jelly made of carrageenan is elastic and has no water separation. Therefore, it has become a commonly used gelling agent for jelly.


Application of carrageenan in soft candy

In our country, some people have used carrageenan to make transparent fruit jelly. It has a strong fruit fragrance, moderate sweetness, refreshing and not sticky, and has better transparency than agar and lower price than agar. It is added to ordinary hard candies and soft candies. It can make the product taste smoother, more elastic, less viscous, and higher stability.

Three points should be paid attention to when using carrageenan in soft candies: First, the soft sugar powder based on carrageenan is not easy to dissolve under high sugar concentration, so it is recommended to dissolve it with water first, otherwise it is easy to produce "trachoma", that is, one grain A small rubber pellet. The second is that the reducing sugar content is too low, and the storage time is long, and it is easy to return to the sand; the reducing sugar content is too high, and it is easy to be injection molded when the sugar is boiled. Third, you can add colorful materials, such as carrot sauce, after the glue is boiled, but you must calculate the proportion of soft sugar powder.


Application of carrageenan in ice cream

In the production of ice cream and ice cream, carrageenan can make fat and other solid components evenly distributed, preventing the separation of milk components and the increase of ice crystals during manufacture and storage. It can make the ice cream and ice cream texture fine, smooth and delicious. In the production of ice cream, carrageenan can interact with the cations in milk to produce unique gelling properties, which can increase the moldability and melting resistance of ice cream, improve the stability of ice cream when temperature fluctuates, and it is not easy to melt when placed .

In the production of ice cream, carrageenan is not suitable as the main stabilizer, but it can be used as a good auxiliary stabilizer to prevent whey separation at very low concentrations. Although carrageenan will increase the viscosity of the system, it cannot contain enough glue to stabilize the system. Locust bean gum, guar gum, and carboxymethyl cellulose are better primary stabilizers when used alone or in combination. However, they have the same disadvantage, that is, they cause whey separation in ice cream mixtures. Therefore, adding carrageenan can suppress this phenomenon.

When carrageenan is used in ice cream, it should be noted: First, a small amount of starch can be added to fill, a large amount will have a powdery texture and a poor taste. Second, the amount of carrageenan is less, and it is mostly used in the freezing process after aging.

Application of carrageenan in neutral dairy products

Carrageenan's remarkable property is its ability to stabilize casein micelles. Because of its diverse types, large differences in properties, and synergistic effects with many thickeners, it can give dairy products a variety of shapes and properties. Carrageenan is widely used in neutral dairy products.


Application of carrageenan in processed meat products

In meat products, the use of carrageenan is simply to blend carrageenan into salt water, and with the help of a salt water syringe and massage processing, it can enter the tissues together with the saline solution. Generally, the recommended dosage is 0.1%—0.6% of the weight of the finished product. The appropriate dosage depends on the amount and type of phosphoric acid used, the quality of the meat, the expected weight gain, etc., which can greatly reduce the cooking loss and increase the product yield. Improve the toughness, moldability and slicing properties of meat products without affecting the color, aroma and taste of meat products.

Studies have shown that adding 0.25% carrageenan and no more than 0.4% phosphate in smoked sausage can improve the texture and water retention of sausages. After adding carrageenan to cured meat products, the cooking losses are both 2.6%-6.5%. Adding 0.4% carrageenan to ham sausage meat products, and mixing phosphate and salt at the same time, the product rate can be more than 130%, the fat utilization can be increased by 5% to 7%, and a reasonable product texture can be obtained. The products added with carrageenan have good tenderness, good adhesion, small stress deformation and good elasticity. Carrageenan can not only increase the yield of meat products, increase the utilization rate of fat, improve the texture of the product, and increase the economic benefits of the product, but also reduce the water activity of the product, extend the shelf life of the product, and improve the commerciality of the product.

Contact Details
Shandong Jiejing Group Corporation

Contact Person: Mr. Michael Cui

Tel: 86-633-8261370

Fax: 86-633-8235533

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