Semi-refined Kappa carrageenan Food Grade
Usually, Carrageenan shows off-white to snowy or tan to yellowish, it is free flowing powder, free of odor or taste. The gel is heat-reversible, it’s can dissolve after heat up and the solution can gel while cooling. It’s steady-going, even if it may not reduce gel strength and viscosity for long-term placement. After combining with Konjac, Locust Bean Gum and Xanthan Gum, it is able to increase the gel potential with much better elastic.
Carrageenan is extensively applied in food, medicine, chemically industry, for daily supplies, biological chemistry, building paints, textile printing and agriculture.
Carrageenan is a stable, though hygroscopic, polysaccharide and should be stored in a cool, dry place.
Carrageenan in solution has maximum stability at pH 9 and should not be heat processed at pH values below 3.5. Acid and oxidizing agents may hydrolyze carrageenan in solution leading to loss of physical properties through cleavage of glycosidic bonds. Acid hydrolysis depends on pH, temperature and time. The acid hydrolysis takes place only when the carrageenan is dissolved, and the hydrol.
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