Semi-refined carrageenan is washed and alkali treated seaweed. Refined carrageenan is mainly recovered from solution by alcohol precipitation or potassium gelation. Carrageenan is extracted with water under neutral or alkaline conditions at elevated temperature. Foodgel is stable in alkali medium.Carrageenan is a naturally-occurring family of carbohydrates extracted from red seaweed. It forms thermoreversible gels at sufficient concentration and is highly sensitive to potassium ion which greatly enhances its gelling properties. It also doesn’t cause inflammation of the gastrointestinal tract.Foodgel is semi refined food grade Kappa Karrageenan ( E407a) extracted from Eucheuma cottonii seaweeds. The International Agency for Research on Cancer has found carrageenan to be non-carcinogenic. In addition, experts from the World Health Organization have placed carrageenan in the best possible category for any food additive, noting it “does not in the opinion of the committee represent a hazard to health.” The committee reviewed all studies, including those claiming negative effects of carrageenan, and concluded that carrageenan was safe, even for those most vulnerable in our population-infants. Most recently, in July 2014, the Joint FAO/WHO Expert Committee on Food Additives (JECFA), “concluded that the use of carrageenan in infant formula and formulae for special medical purposes for infants up to concentrations of 1000 mg/L is not of concern”. Regulatory authorities in every region of the world including the United States, Europe, China, Japan, and Brazil have found carrageenan safe for use in food. Hot-processed milk thickening applicationsĬold-processed milk thickening applicationsĪn overwhelming body of evidence supports the conclusion that carrageenan is safe and suitable for use in food. Synergism between starch and ι-carrageenan Κ-Carrageenan forms synergistic gels (increased gel strength and elasticity, reduced syneresis) with galactomannans (e.g. Synergistic effects with other hydrocolloids have a strong protein interaction in acid forms weak gels with κ-casein in milk to stabilize neutral dairy products and particles in suspensions Ι-C: strong gelation with divalent calcium ions Κ-C: strong gelation with monovalent potassium ions Impact of electrolytes (cations +, 2+, 3+) Λ-C: no gels, solutions are freeze-thaw stable Ι-C: soft elastic texture, no syneresis, freeze-thaw stable Κ-C: firm brittle gels with strong syneresis, not freeze-thaw stable, hysteresis 10-20 ☌ (18-36 ☏) Λ-C: no gelation with cations (but gelling with very high salt concentrations) Κ-C + ι-C: hydrolysis by acid (accelerated by heat, low pH value, and time) however, gels are acid-stable Ι-C-gels break by shear, but recover and re-gel after shear stress is removed Κ-C-gels break when sheared (irreversible) Solutions are pseudoplastic (reversible shear-thinning) Impact of heat on viscosity in water (pH 7)Īll κ-, ι-, and λ-C types are completely soluble in water and milk at T=80 ☌ (176 ☏)Ĭomplete solubility in water (or milk) at T= 80 ☌ (176 ☏), viscosity is reduced by further heating (fully reversible at pH 7-9), solutions of κ- and ι-types set to gels upon cooling, gels are stable at room temperature, gels melt by heating and re-set upon cooling without loss of gel strength or texture in neutral conditions Medium to high (hot solutions set to gels when cooling) Ι-C: only Na+ salts are soluble, Ca2+ salt gives thixotropic swollen particles Ĭlear for pure extracts, opaque-turbid for PES Κ-C: only Na+ salts are soluble, limited swelling of K+ and Ca2+ salts Viscosity: minimum 5 mPa s as 1.5% solution at 75 ☌ (167 ☏) (average MW of 100 kDa) Įurope: ADI (75 mg/kg BW per day) and MW limit of maximum 5% below 50 kDa Nutritional value (in 100 g) – metabolism D-galactose, D-(3-6)-anhydro-galactose, sulfate ester groups Family of salts of sulfated galactan (high sulfate content 18–40%) Ģ. Hydrolysis in solution, accelerated by heat gels are stableġ.
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