HRK Supply Carrageenan raw Powder Carrageenan

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Carrageenan powder Usage and Synthesis.

The role of carrageenan in the production of jelly, carrageenan as a good coagulant, can replace the usual agar, gelatin and pectin. Jelly made of agar is not flexible enough, the price is higher; gelatin jelly with the disadvantage of solidification and melting point is low, preparation and storage need to be low-temperature refrigeration; the disadvantage of pectin is the need to add a high solubility of sugar and adjust the appropriate pH in order to solidify.

Carrageenan does not have these disadvantages, with carrageenan jelly made of elasticity and no water separation, therefore, it has become the jelly commonly used gelling agent. Ice cream (sorbet): prevent whey separation, delay melting. Sweet jelly, jellies: gelling agent. Chocolate milk: suspends and adds texture. Fruit juice drinks: to make the fine pulp particles uniform, suspension, increase the taste. Gelatinised buttermilk: smooths, adds texture.

Uses of Carrageenan.

Xeroglactan has the characteristics of forming hydrocolloid, gel, thickening, emulsification, film-forming, stabilising dispersion and so on, and thus it is widely used in food industry, daily chemical industry and biochemical, medical research and other fields.

In the application of food industry, in the fruit juice by adding the Xeroglactan can make the fine pulp particles evenly suspended in the juice, greatly slowing down the sinking time, and can improve the taste; in the cocoa cream of wheat, can make the cocoa powder evenly dispersed in the milk; in the ice cream by adding a small amount of Xeroglactan, it can make it delicate, lubricating, tasty, and not easy to melt; in the pattern and text, pattern decoration of the cake, the cream, can make the flowers and flowers, can make the cake and the text, pattern decorations. In cakes decorated with patterns and words and designs, the addition of angle-particle gum in the buttercream can make the pattern well formed, and is not easy to deform or collapse; bread after the addition of angle-particle gum can increase its water-retaining capacity, so as to slow down the hardening and maintain freshness; in the jams and canned fish, meat, etc., the use of angle-particle gum as a coagulant effect is very good. Hordean gum in detergents, cosmetics and other daily-use chemicals also have certain applications.

Ingredient of Bulk Carrageenan powder.

Product Methods of Carrageenan.

The finished product is made by treating the red alga carrageenan with a saline treatment solution formulated with salts of alkali and alkaline earth metals, and then rinsing, exposing, cooking the gum (100°C, 40-60min), filtering, freezing, dehydrating, drying, crushing, and sterilising. Or the filtrate after filtration is poured into isopropyl alcohol, under stirring to make carrageenan precipitation out, and then centrifugal separation, drying, crushing and finished products.

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