Chemical Property of Carrageenan
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Chemical Property:
- Appearance/Colour:Light and free flowing powder
- PSA：0.00000
- LogP:0.00000
- Purity/Quality:
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99% *data from raw suppliers
Carrageenan *data from reagent suppliers
Safty Information:
- Pictogram(s):
- Hazard Codes:
- MSDS Files:
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Useful:
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Uses
Pharmaceutic aid (suspending
agent); pharmaceutic aid (viscosity-increasing agent). Carrageenan is a gum that is a seaweed extract obtained from red
seaweed chondrus crispus (also known as irish moss), gigartina, and
eucheuma species. chondrus crispus yields kappa and lambda carra-
geenans. gigartina yields kappa and lambda carrageenans. eucheuma
yields kappa and iota carrageenans. it exists as various salts or mixed
salts of a sulfate ester. it is classified mainly as kappa, iota, and
lambda types which differ in solubility and gelling properties. the
kappa and iota types require hot water (above 71°c) for complete
solubility and can form thermally reversible gels in the presence of
potassium and calcium cations, respectively. the kappa gels are brit-
tle with syneresis while the iota gels are more elastic without synere-
sis. the lambda type is cold-water soluble and does not form gels.
kappa and iota carrageenan are very reactive with milk protein
products. carrageenan is used to stabilize milk protein at 0.01–0.05%
and to form water gels at 0.5–1.0%. its uses include dairy products,
water gel desserts, and low-calorie jellies. a typical use level in water
systems is 0.2–1.0% and milk systems is 0.01–0.25%. also termed
chondrus extract. Carrageenan is a species of red seaweed known as chondrus crispus, from which kappa and lambda carrageenans are obtained.
