It is a kind of natural polysaccharide plant gum, which is widely used in food industry. Chemical industry and biochemistry. Medical research and other fields. Carrageenan has the characteristics of hydrophilic colloid formation, gelation, thickening, emulsification, film formation and stable dispersion.
It is widely used in dairy products. Ice cream. Juice drinks. Bread. Hydrogel jelly. Meat food. Condiment Canned food, etc. Can be mixed into jelly powder. Soft candy powder. Pudding powder. Love jade powder. Western ham blending powder, etc.
Its unique feature is that it cannot be replaced by other resins, which makes carrageenan industry develop rapidly. At present, the total annual output of carrageenan in the world far exceeds agar. Carrageenan has good water solubility, soluble at 70 degrees and soluble at 80 degrees.
Dry carrageenan is very stable, and it will not hydrolyze quickly after long-term storage, which is much better than pectin or alginate. Carrageenan is also very stable in neutral and alkaline solutions and will not hydrolyze even when heated. Because carrageenan has many physical and chemical properties, its satisfactory elasticity, transparency and solubility expand the application range of carrageenan.