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Carrageenan has a unique ability to complex with the proteins in milk, so it can form a thixotropic rocking soluble structure in milk beverages, preventing the formation of precipitation due to the aggregation of particles. Carrageenan used to add cocoa powder made of cocoa milk, add carrageenan as a stabilizer can make the cocoa powder evenly dispersed in the milk, to prevent the formation of cocoa powder precipitation.
When juice drinks are placed for a long time, the fine pulp particles contained therein will sink and affect the appearance. Carrageenan as a suspending agent and stabilizer, can make the fine pulp particles evenly suspended in the juice, greatly slowing down the rate of sinking.
At the same time, due to the low viscosity of carrageenan, it is not easy to cause paste, and can improve the taste when drinking. Carrageenan as a stabilizer applied to solid beverages, can improve its mixing, and after the beverage stability is not easy to delamination.
Uses of κ-Carrageenan.
Carrageenan is the preferred gelling agent for jellies because of its unique gelling properties. Fruit jellies made with carrageenan are elastic and have no water release. It can replace the commonly used agar, gelatin and pectin.
The jelly made of agar is not elastic enough, the price is higher; gelatin to do the disadvantage of jelly is solidification and melting point is low, preparation and storage have to be low-temperature refrigeration; pectin to do the disadvantage of sugar in the need to add a high concentration of sugar and the appropriate pH in order to solidify.
Carrageenan can be used as a clarifying agent in alcoholic beverages and as a foam stabilizer.
As carrageenan can interact with protein, it is an effective wort clarifier, making the product clear and transparent, conducive to yeast growth, and favorable filtration, reduce filtering losses, increase the wort yield, improve the bio-stability of beer, and extend the shelf life of beer. Carrageenan is used in ham and ham sausage to gel, emulsify, retain water, enhance elasticity, and most importantly, provide proper water retention.
Even when it is used to manufacture products with high production rate, it also has good water retention, and because it can be complexed with proteins, providing a fairly good organizational structure, so that the product has a delicate, good slicing, good taste, etc., is a must for the production of ham and sausage, an additive.
Physiological effect of Bulk κ-Carrageenan Powder.
Product Methods of κ-Carrageenan.
The seaweed will be washed, dried, put into the extraction pot, add 30 ~ 50 times water (or appropriate amount of lye), steam heating (100 ℃ or so) 40 ~ 60min, filtration, while stirring to add alcohol solvent to the filtrate out of the extract, centrifugal separation, precipitation by drum drying, crushing can be obtained products. When drying by drum, it is necessary to add mono- or diglycerides or polysorbate to make drum detachment agent.
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