It is a natural polysaccharide plant gum extracted from red algae, which is widely used in food industry, chemical industry, biochemical and medical research. Carrageenan has the characteristics of forming hydrophilic colloid, gel, thickening, emulsification, film formation and stable dispersion.
Therefore, it is widely used in dairy products, ice cream, juice drinks, bread, hydrogel fruit jelly, meat food, condiments, canned food and so on. Can be blended with frozen powder, soft candy powder, pudding powder, Aiyu powder, western-style ham blending powder, etc.
Characteristics of carrageenan
Its unique performance is that it can not be replaced by other resins, which makes carrageenan industry develop rapidly. Now the annual total output of carrageenan in the world has far exceeded that of agar. Carrageenan is very water-soluble, it begins to dissolve at 70℃ and completely dissolves at 80℃.
Dry powdered carrageenan is very stable and will not hydrolyze quickly after long-term storage, which is much better than the stability of pectin or alginate. Carrageenan is also very stable in neutral and alkaline solutions, and will not hydrolyze even when heated. Due to its many physical and chemical properties, satisfactory elasticity, transparency and solubility, carrageenan has expanded its application scope.