Kappa Carrageenan Raw Materials Powder Kappa Carrageenan

CAS:11114-20-8

MF:C24H36O25S2-2

MW:788.65764

EINECS:234-350-2

Specification: 99% min Kappa Carrageenan Powder

Sample:Kappa Carrageenan

Packaging:1kg/bag, 25kg/drum

Brand: Raw Materials

Appearance:white

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Kappa Carrageenan Powder Usage and Synthesis.

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; gelatine jelly with the disadvantage of solidification and melting point is low, preparation and storage have to be low-temperature refrigeration; pectin made of the disadvantage of the need to add a high concentration of sugar and the appropriate pH in order to solidify.

Carrageenan is used as a clarifying agent in alcoholic beverages and as a foam stabiliser. Because carrageenan can interact with protein, it is an effective wort clarifier, making the product clear and transparent, conducive to yeast growth, and favourable to filtration, reducing filtration losses, increasing the wort yield, improving the biostability of beer, and prolonging the shelf life of beer. Carrageenan is used in ham and ham sausages to gel, emulsify, retain water and enhance elasticity, most notably to provide proper water retention.

Even when it is used to manufacture products with high production rates, it also has good water retention, and because it can complex with proteins, providing a fairly good organisational structure, so that the product has a delicate, good slicing, good taste, etc., is a must for the production of ham and sausage as an additive.

Uses and functions of Kappa Carrageenan.

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 stabiliser 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 stabiliser, 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 stabiliser applied to solid beverages, can improve its mixing, and the stability of beverages after rinsing is not easy to delamination.

Preparation method of Kappa Carrageenan.

Product method of Bulk Kappa Carrageenan Powder.

The seaweed will be washed, dried, put into the extraction pot, add 30 ~ 50 times water (or appropriate amount of lye), with steam heating (100 ℃ or so) 40 ~ 60min, filtration, while stirring to the filtration out of the extract to add alcohol solvent, centrifugal separation, precipitation by the drum drying, crushing can be obtained products. When drying by drum, it is necessary to add mono- or diglycerides or polysorbate as drum detachment agent.