What is carrageenan?

Question 1: What is carrageenan? Also known as carrageenan, carrageenan and Irish moss gum, it is the general name of polysaccharides extracted from marine red algae (including carrageenan, Eucheuma, Taxodium, Sargassum, etc.). ), and it is a mixture of various substances, including ι (IOTA), κ (kappa), λ (LAMDA), μ (Mu). The name of carrageenan comes from Irish moss (Chondrus crispus, also known as carraigí n), which is called carraigín in Irish. 1844 carrageenan was isolated from seaweed for the first time. When used in food, carrageenan is represented on food packaging by E code E407 (alginate) of the European Union. Although the industrial production of carrageenan began in A.D. 1930, carrageenan (Taxodium distichum) was used in China as early as 600 BC and in Ireland around 400 A.D..

Carrageenan has strong stability and the dry powder is not easy to degrade after long-term storage. It is also very stable in neutral and alkaline solutions and will not hydrolyze even when heated. However, in acidic solution (especially pH ≤4.0), carrageenan is prone to acid hydrolysis, and the gel strength and viscosity decrease. It is worth noting that under neutral conditions, carrageenan will be hydrolyzed if it is heated at high temperature for a long time, which will lead to the decrease of gel strength. All types of carrageenan can be dissolved in hot water and hot milk. Dissolving in hot water can form a viscous transparent or slightly milky flowable solution. Carrageenan can only absorb water and swell in cold water, but cannot be dissolved.

Based on its properties, carrageenan is usually used as thickener, gelling agent, suspending agent, emulsifier and stabilizer in food industry. The production and application of these carrageenans are closely related to their rheological properties, so it is of great significance to accurately grasp the rheological properties of carrageenan and its changing rules under various conditions.

Carrageenan, as a good coagulant, can replace agar, gelatin and pectin. Jelly made of agar has insufficient elasticity and high price; Jelly made of gelatin has the disadvantages of low coagulability and melting point, so it needs to be prepared and preserved at low temperature. The disadvantage of pectin is that it needs to add sugar with high solubility and adjust the appropriate pH value to solidify. Carrageenan does not have these shortcomings. Jelly made of carrageenan is elastic and water-free, so it has become a commonly used gel for jelly.

Application of carrageenan in the production of soft candy Carrageenan has been produced as transparent fruit soft candy in China for a long time. Its fruit is rich in fragrance, moderate in sweetness, refreshing and not sticky, its transparency is better than agar, and its price is lower than agar. Adding it to ordinary hard candy and soft candy can make the product taste smooth, more elastic, less sticky and more stable.

The application of ice cream production in the production of ice cream and ice cream, carrageenan can make the solid components such as fat evenly distributed, prevent the separation of milk components and the increase of ice crystals during the production and storage, and make ice cream and ice cream delicate, smooth and delicious. In the production of ice cream, carrageenan can react with cations in milk to produce unique gel characteristics, which increases the formability and melting resistance of ice cream, improves the stability of ice cream when temperature fluctuates, and is not easy to melt when placed.

Question 2: What is carrageenan? Is it harmful to human body? Carrageenan (also called carrageenan or carrageenan) is a natural polysaccharide plant gum extracted from red algae, which is widely used in food industry, chemical industry, biochemistry and medical research. Carrageenan has the characteristics of forming hydrophilic colloid, thickening, emulsifying, spreading and stable dispersion, and is widely used in dairy products, ice cream, juice drinks, bread, hydrogel (jelly), meat products, condiments, canned food and so on. Can be mixed with frozen powder, soft candy powder, pudding powder, Ai Yu powder, western-style ham mixed powder, etc. Its unique performance is irreplaceable by other resins, which makes carrageenan industry develop rapidly. Now the annual output of carrageenan in the world has far exceeded that of agar. Carrageenan is very soluble in water, which begins to dissolve at 70℃ and completely dissolves at 80℃. Dry powdered 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. Due to many physical and chemical properties of carrageenan, the satisfactory elasticity, transparency and solubility expand the application scope of carrageenan; The characteristics of safety and non-toxicity have been confirmed by the Joint Expert Committee of Food Additives of FAO and WHO. Therefore, carrageenan has developed rapidly at home and abroad in recent years, and its demand has increased greatly.

Question 3: How many grades of carrageenan are there? How to distinguish? Carrageenan, also known as carrageenan, agar, carrageenan and carrageenan, is a hydrophilic colloid extracted from red algae such as Eucheuma, agar and carrageenan. Its chemical structure is calcium, potassium, sodium and ammonium salts of polysaccharide sulfate composed of galactose and dehydrated galactose. Due to the different forms of sulfate binding, it can be divided into K type (κ), I type (Iota) and L type (λ). Widely used in making jelly, ice cream, cakes, soft sweets, canned food, meat products, eight-treasure porridge, white fungus bird's nest, soup food, cold food and so on. Carrageenan, also known as carrageenan, carrageenan and Irish moss gum, is the calcium, potassium, sodium and ammonium salt of polysaccharide sulfate composed of galactose and dehydrated galactose. Due to the different forms of sulfate binding, carrageenan can be divided into seven types: κ type, ι type, λ type, γ type, ν type, ξ type and μ type. The first three are mainly industrial production and use [1]. Carrageenan is white or light brown particles or powder, odorless or slightly odorless, with a sticky taste. Dissolve in water at about 80℃ to form a viscous, transparent or slightly milky liquid. If soaked in ethanol, glycerol or saturated sucrose solution first, it is easier to disperse in water. Boil it with 30 times of water for 65438 00 minutes, and cool it into colloid. The viscosity increases when it meets water, and it reacts with protein to emulsify, so that the emulsion is stable [1].

First, the nature of the solution All carrageenan is soluble in hot water, but only κ and ι sodium salts are soluble in cold water. Generally, the salt concentration in food has no effect on λ carrageenan; Viscosity is in cold water and milk, although higher viscosity can be obtained if the solution is heated and cooled. λ carrageenan solution will form pseudoplastic or shear thinning solution when it is pressurized or stirred. These solutions are usually used for thickening, especially in dairy products, to provide a non-stick, creamy texture system. Temperature is an important factor in determining which type of carrageenan to use in food system. All carrageenan hydrates are suitable for high temperature, especially κ and ι carrageenan hydrates show low fluidity viscosity. When cooled, the types of a series of gels formed by these carrageenans at 40-70℃ depend on the types of carrageenans and the concentration of cations. Second, the acid-stable carrageenan solution will lose its viscosity and gel strength when heated at PH 4.3. This is because carrageenan is hydrolyzed at low PH, which breaks the connection of 3,6-dehydrated -D- galactose (Hoffmann et al., 1996). At high temperature and low cation concentration, the degree of hydrolysis increases. However, once the temperature of the solution is lower than the gel temperature, potassium ions can combine with sulfate groups on carrageenan, thus preventing hydrolysis. In order to minimize the influence of hydrolysis, it is suggested that carrageenan should be treated under neutral conditions if possible, and acid should be added immediately before food storage and filling. In acidic foods, carrageenan should be added before the end of production to avoid excessive decomposition of polymers. 3. Gel Properties The hot solution of κ-carrageenan and ι-carrageenan is cooled to 40-70℃ in the presence of cations to form a series of gel texture and popular solutions. Carrageenan gel shows hysteresis, that is, the difference between environment and melting temperature. These gels are stable at room temperature, but will melt when heated above 5-20℃ of the gel temperature. When cooled, neutral systems will form similar gel properties. It must be remembered that in acidic products, the hydrolysis of heating and cooling will affect the gel strength and texture. The ionic components in food system are very important for the effective utilization of carrageenan. For example, κ carrageenan reacts with potassium ions to form a hard and brittle gel. χ carrageenan selects sodium ions to form bridges between adjacent chains, and a typical soft and elastic gel is obtained. The existence of these ions also has a significant influence on the hydration temperature, environment and melting temperature of carrageenan. For example, χ-carrageenan is hydrolyzed when it meets water at room temperature, but adding salt can increase the gel point and transform the solution into reversible gel with obvious occurrence point, which is developed and utilized in the production of cold salad. [

Question 4: What is carrageenan and what effect does it have on the body? Carrageenan, also known as carrageenan and carrageenan. Carrageenan is a hydrophilic colloid extracted from some red algae. Its chemical structure is calcium, potassium, sodium and ammonium salts of polysaccharide sulfate composed of galactose and dehydrated galactose. Due to the different forms of sulfate binding, it can be divided into K type (κ), I type (Iota) and L type (λ). The utilization of carrageenan originated hundreds of years ago, and carrageenan is the raw material for making carrageenan. A kind of seaweed, commonly known as Irish moss, is now called Chondrus crispus, which is often collected by local residents, boiled in sweetened milk, cooled and solidified before eating. /kloc-At the beginning of the 0/8th century, the Irish made this seaweed into powder and introduced it to the United States. Later, some companies began commercial production and began to sell it in the name of seaweed powder, which was widely used in milk and various foods. 19th century, the United States began to industrialize the extraction of carrageenan, and the carrageenan industry really developed in the United States in119th century. China began to produce carrageenan in Hainan Island in 1973.

chemical composition

It is made up of sulfated or non-sulfated galactose and 3,6-dehydrated galactose through α- 1, 3 glycosidic bond and β- 1, 4 bond alternately, and the 1 sulfate group on D galactose unit C4 is connected through 1, 3. The molecular weight is above 200,000.

Colloidal chemical characteristics

● Solubility: insoluble in cold water, but capable of swelling into colloidal blocks, insoluble in organic solvents, soluble in hot water, forming a translucent colloidal solution. (The dissolution rate is accelerated in hot water above 70℃;

● Gelatinity: It can generate thermoreversible gel in the presence of potassium ions;

Thickening: low viscosity sol is formed at low concentration, which is close to Newtonian fluid; When the concentration is high, a sol with high viscosity is formed, which is a non-Newtonian fluid.

● Synergy: Synergy with locust bean gum, konjac gum, xanthan gum and other colloids can improve the elasticity and water retention of the gel;

● Health care value: Carrageenan has the basic characteristics of soluble dietary fiber. Carrageenan can form a soluble complex with fibrin after degradation in vivo. It can be decomposed into short-chain fatty acids such as CO2, H2, biogas, formic acid, acetic acid and propionic acid by E.coli, which becomes the energy source of probiotics.

Application in food

Ice cream (ice cream): prevent whey separation and delay dissolution. Sweet jelly mutton soup: gelling agent. Meat products: thickening, water retention, fat, anti-shrinkage, adhesive, improve the slicing and elasticity of products. Chocolate milk: suspension increases texture. Juice drink: make fine pulp particles suspend evenly and increase the taste. Gum milk: smooth, increase texture. Soft candy: an excellent gelling agent. Condensed milk: a stable emulsion. Bread: increase water retention capacity and delay hardening. Processed cheese: prevent dehydration and shrinkage. Pie: pasty effect, increasing texture. Infant milk powder: prevent degreasing and milk separation. Condiment: suspending agent, excipient, bringing a shiny feeling. Milk pudding: a gelling agent to increase texture. Canned food: gelling, stabilizing fat. Frozen foamed cake: prevents fat separation and dehydration contraction, and is not easy to deform. Milkshake: suspended, adding texture. Beer industry: clarifier and stabilizer. Acidified dairy products: Toothpaste for improving texture and smoothness: Bonded carrageenan (also known as carrageenan or carrageenan) is a natural polysaccharide plant gum extracted from red algae, which is widely used in food industry, chemical industry, biochemistry and medical research. Carrageenan has the characteristics of forming hydrophilic colloid, thickening, emulsifying, spreading and stable dispersion, and is widely used in dairy products, ice cream, juice drinks, bread, hydrogel (jelly), meat products, condiments, canned food and so on. Can be mixed with frozen powder, soft candy powder, pudding powder, Ai Yu powder, western-style ham mixed powder, etc. Its unique performance is irreplaceable by other resins. Secondly, the carrageenan industry has developed rapidly, and now the annual output of carrageenan in the world has far exceeded the output of agar. Carrageenan is very soluble in water, which begins to dissolve at 70℃ and completely dissolves at 80℃. Dry powdered 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. Due to many physical and chemical properties, satisfactory elasticity, transparency and solubility of carrageenan expand the card ... & gt

Question 5: What is carrageenan? Carrageenan, also known as carrageenan and carrageenan. Carrageenan is a hydrophilic colloid extracted from some red algae. Its chemical structure is calcium, potassium, sodium and ammonium salts of polysaccharide sulfate composed of galactose and dehydrated galactose. Due to the different forms of sulfate binding, it can be divided into K type (κ), I type (Iota) and L type (λ). Carrageenan is a white or yellowish film or fibrous substance; Insoluble in organic solvents, soluble in hot water, some structural types of carrageenan can be soluble in cold water. Widely used in food industry, chemical industry, biochemistry and medical research.

Encyclopedia helps you improve your posture.

Knead and chop carrageenan

The name comes from the Irish coastal town of Caraghin and exists in red algae such as carrageenan and eucheuma.

It has the basic characteristics of soluble dietary fiber and can form soluble complex after degradation in vivo.

Its unique performance is irreplaceable by other resins, and its annual total output has far exceeded that of agar.

Basic information

Chinese name: carrageenan

Alias: Irish moss extract; Carrageenan; Keratin (plant) gum; Carrageenan; Carrageenan (plant); Carrageenan; Carrageenan; λ-Ailanthus altissima gum

English name: carrageenan

Chemical formula: empty

Si Nuo. : 9000-07- 1

Solubility (water): H2O: 5mg/ml heat, soluble.

Basic information

Chinese name: carrageenan

Color molecular structure diagram of carrageenan [6]

Chinese synonyms: Irish moss extract; Carrageenan; Keratin (plant) gum; Carrageenan; Carrageenan (plant); Carrageenan; Carrageenan; λ-Ailanthus altissima gum

English name: carrageenan

English synonyms: 3,6-dehydrated -d- galactan; aubygelgsaubygumdmburtonitev-40-e； Carrastai; Carastayc carrageenan; carrageenin

Si Nuo. : 9000-07- 1

Molecular formula: empty

Molecular weight: 0

EINECSno。 : 232-524-2

Related categories: food additives; Thickening agent; Thickening agent and gelling agent [5]

Mol file: mol file

brief introduction

carrageenin

The etymology of carrageenan comes from the Irish coastal town of Caraghin. Carrageenan exists in the cell walls of many red algae, such as Carrageenan, Eucheuma, Taxodium ascendens, Sargassum and Ginkgo biloba.

The use of carrageenan originated hundreds of years ago. There is a kind of seaweed, commonly known as Irish moss, which is now called carrageenan. It is often collected by local residents, boiled in sweetened milk, cooled and solidified before eating. /kloc-At the beginning of the 0/8th century, the Irish made this seaweed into powder and introduced it to the United States. Later, some companies began commercial production and began to sell it in the name of seaweed powder, which was widely used in milk and various foods. 19th century, the United States began to industrialize the extraction of carrageenan, and the carrageenan industry really developed in the United States in119th century. China began to produce carrageenan in Hainan Island in 1973.

nature

carrageenin

Carrageenan is a white or yellowish film or fibrous substance; Insoluble in organic solvents but soluble in hot water, some structural types of carrageenan can be soluble in cold water; Its gelling ability is weak, but most alkali metal salts, alkaline earth metal salts and ammonium salts can improve its gelling ability. It reacts with protein to form a complex; It will degrade when it reacts with acid.

chemical composition

It is made up of sulfated or non-sulfated galactose and 3,6-dehydrated galactose through α- 1, 3 glycosidic bond and β- 1, 4 bond alternately, and the 1 sulfate group on D galactose unit C4 is connected through 1, 3. The molecular weight is above 200,000.

constitutional formula

Colloidal chemical characteristics

Solubility: insoluble in cold water, but able to swell into colloidal blocks, insoluble in organic solvents, soluble in hot water, forming a translucent colloidal solution (the dissolution rate is accelerated in hot water above 70℃);

Gelatinity: Thermoreversible gel can be formed in the presence of potassium ions;

Thickening: low viscosity sol is formed at low concentration, which is close to Newtonian fluid; When the concentration is high, a high viscosity sol is formed, which is a non-Newtonian fluid;

Synergy: Synergy with locust bean gum, konjac gum, xanthan gum and other colloids can improve the elasticity and water retention of the gel;

Health value >>

Question 6: What food is carrageenan used in? A: There are many kinds of carrageenan, which can be roughly divided into three main "ideal" types, belonging to two categories:

■ Gel carrageenan: products mainly containing κ and iota.

■ Thickened carrageenan: products mainly containing lamda components.

Potassium ion can especially promote the gelation of κ carrageenan. Very low concentration can promote the formation of gel. Due to the small volume of potassium ions in the hydration process, they can be embedded in the coiled structure to neutralize some sulfate ions. In this way, the double-stranded structure can be polymerized together to form a gel with high strength and brittle texture.

Carrageenan consists of a series of double chains and kinks, forming a transparent elastic gel. This loose structure is easily damaged by mechanical action. But once the machine stops, it will condense quickly. This property, called thixotropy, is very important in some applications, such as cold canned milk desserts.

In the field of dairy products, carrageenan can be used to stabilize chocolate drinks and dairy desserts, such as egg tarts, egg puddings, multilayer desserts, baking cream and mousse. Carrageenan can also be mixed with guar gum, locust bean gum and alginate to make ice cream.

In the field of meat products, carrageenan plays an important role in reducing the fat content of hamburgers and other products, thickening and stabilizing canned meat or fish products.

Combined with other hydrocolloids, carrageenan can also be used in jam, jelly, candy, sauce, instant products and baking glaze juice.

Question 7: What is the function of carrageenan? Carrageenan, also known as carrageenan, carrageenan and Irish moss gum, is a general term for polysaccharides extracted from marine red algae (including carrageenan, Eucheuma, Taxodium ascendens, Sedum, etc.). ), and it is a mixture of various substances, including ι (IOTA), κ (kappa), λ (LAMDA), μ (Mu). The name carrageenan comes from Irish moss (also called carrageenan), which is called carraigín in Irish.

Based on its properties, carrageenan is usually used as thickener, gelling agent, suspending agent, emulsifier and stabilizer in food industry.

Question 8: What is carrageenan? Is it edible? Jelly contains carrageenan.

Question 9: What is the nutritional value of carrageenan? Carrageenan is a kind of seaweed colloidal polysaccharide extracted from red algae. Everyone has eaten ice cream and juice drinks. Like agar, carrageenan is a white powder with a slight seaweed smell, which is soluble in water and forms a very viscous solution.

Carrageenan is mainly used in food, such as milk, ice cream, jelly, candy, juice, jam, ham and other foods to improve its quality or taste. According to statistics, carrageenan used in food industry accounts for about 80% of the world's carrageenan production, and carrageenan used in dairy products accounts for half of the world's carrageenan production.

Carrageenan is not only used in food industry, but also in daily chemical industry and pharmaceutical industry. For example, carrageenan can be used as an air freshener; Carrageenan can improve the anti-erosion effect of gastrointestinal mucosa on hydrochloric acid and pepsin, and reduce gastric acid secretion. Carrageenan is the most effective natural seaweed polysaccharide for the treatment of gastrointestinal ulcer. Carrageenan can be used as an adhesive for tablets, which can prolong the drug effect several times; Carrageenan can promote the growth of mustard tissue and collagen; Carrageenan can increase the absorption of calcium by bones; Carrageenan can also reduce blood fat and improve human immune function.

Question 10: What's the difference between agar and carrageenan? What are their uses? -(please elaborate, the treatment is generous! ! ! ! ! ) Agar and carrageenan are both extracts of seaweed and have different uses.

Agar consists of agarose and agar. Agarose, as a gelling agent, is a non-ionic polysaccharide without sulfate (salt), which is a gelling component. Its macromolecules are alternately connected with β-D- galactopyranose residues and 3,6-α-L-galactopyranose residues on 1 3 glycosidic bonds. Agar pectin is a non-gel part, which is a compound polysaccharide containing sulfate (salt), glucuronic acid and pyruvate aldehyde, and it is also the part that is tried to be removed in commercial extraction. In industry, the color of agar ranges from white to yellowish, with a gelatinous texture and odorless or slightly characteristic odor. Agar is insoluble in cold water, soluble in boiling water and slowly soluble in hot water.

Regarding the use of agar, first of all, agar is not nutritious, which means that ordinary organisms, even microorganisms, will not decompose it (although agar belongs to sugar). Therefore, it is often used as biological culture medium or drug carrier. In addition, it is also widely used in food industry. As a thickener and coagulant, agar melts at about 90 degrees and condenses into a solid at about 40 degrees. It can be said that it is harmless to add it to the jelly and bean jelly that you often eat. Suspension agents, emulsifiers, stabilizers and preservatives can also be used. It is widely used to make granular oranges and various beverages, jellies, ice cream, cakes, soft sweets, canned food, meat products, eight-treasure porridge, tremella bird's nest, soup food, cold food and so on.

Carrageenan consists of polysaccharide sulfate formed by carrageenan, galactose and dehydrated galactose and 3.6- dehydrated galactose linear polymer. Powdered carrageenan is stable and will not hydrolyze even when heated. Carrageenan has good milk protein reaction ability, and adding CMC can prevent whey separation. Application of ham sausage minced meat products: after using this product, the product can have good elasticity, good slicing property, moderate toughness and brittleness, tender and smooth and refreshing. Application in cold drink food: Carrageenan has good milk protein reaction ability, which can prevent the imagination of whey separation after adding CMC. Application in soft candy food: carrageenan soft candy has good transparency, bright color, uniform and smooth, low viscosity, crisp and delicious. Application in milk food: Carrageenan can freeze milk and play a role in freezing and setting. It plays a suspending and stabilizing role in cocoa milk, cocoa malt extract and cocoa pulp. In yogurt, soft cheese and cream, it can stabilize the milky mixture and induce the formation of gel. Uses in liquor and beer: used as clarifier and foam stabilizer. Application in artificial protein fiber and artificial meat: carrageenan and sodium alginate are added in the batching process, and protein does not need to go through the aging process. Low concentration or unpurified protein solution can also be used for spinning, and the spinning strength and water absorption can be improved. Carrageenan can also be used as an adhesive when artificial meat is made from artificial protein fibers in one step.