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Carrageenan Background and Benefits

Carrageenans are several similar sulphated polysaccharides. They’re employed for a number of reasons within the food market, usually as thickening and stabilizing agents. The power of carrageenans to join to protein makes them particularly helpful in beef and milk products. Carrageenans are also popular in drinks and infant formula.

The main commercial resources of carrageenans are numerous species of delicious red seaweeds. The seaweed is gathered, dry and baled. It’s then surface, sifted and cleaned to get rid of mud and other pollutants. The seaweed is soaked within an alkalai answer for example potassium hydroxide and hot to get rid of the carrageenan in the seaweed. The cellulose is subsequently removed mechanically with filter and centrifugation. The rest of the answer is evaporated to get rid of the water, as well as the powdered carrageenan is then surface to final specifications.

Carrageen may also be made in the home utilizing a technique much like which used for commercial production. This method has been recognized since 600 BC, even though industrial production of carrageenan didn’t start before 1930s.

Carrageenan is classified into three groups, with respect to the level of sulphation. The disaccharides in kappa-carrageenan have one sulphate, the disaccharides in iota-carrageenan have two sulphates, as well as the disaccharides in lambda-carrageenan have three sulphates. Carrageenan has antioxidant activity along with other qualities making it helpful in natural supplements. Lambda-carrageenan is the most typical type utilized in these products, because it doesn’t solution and it is soluble in cold water.