Kappaphycus alvarezii crude carrageenan
Agar-agar, gelatin, and pectin are commonly used as gelling agents. However, jellies made with agar-agar lack elasticity. Carrageenan, on the other hand, produces jellies with good elasticity and no syneresis, making it a popular choice for jelly production.
Thickener | Gelling agent | Suspending agent | Independent packaging | Emulsifier | Customization support
Category: K-type Semi-Refined Carrageenan
Description
Carrageenan is a soluble, high-molecular-weight polysaccharide hydrocolloid with physicochemical properties such as viscosity, gelling properties, and a negative charge that can form complexes with some substances (all carrageenans interact with proteins). It can be used as a thickener, gelling agent, suspending agent, emulsifier and stabilizer to stabilize emulsions, prevent whey separation, control dehydration shrinkage and shape gels. Carrageenan has been widely used in various aspects of the food industry.
Keywords: Kappaphycus alvarezii crude carrageenan
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