Saturday, July 29, 2017



CARRAGEENAN


It is used as a binder, thickening agent, and as a stabilizer in medications, foods, and toothpaste. They are particularly effective with proteins so they are commonly used with dairy products. Carrageenan is also an ingredient in weight loss products.


Carrageenan has three types basic types:
Kappa , Iota , Lambda.


Kappa Carrageenan


"Kappa Carrageenan rapid setting allows you to cover an ingredient with a gel. 
Just dip it in the hot kappa carrageenan solution and as you remove it and cools down it will form a thin brittle gel coat around the ingredient. The solution needs to contain calcium or potassium for Kappa to gel."


Kappa carrageenan can be totally soluble in hot water over 70. After cooling, it can form strong but brittle reversible gel with poor transparency and cause syneresis once frozen.

The existence of kalium ions causes the gel to reach the maximum strength while the addition of calcium ions makes the gel shrink and close to be brittle. The ion concentration can be adjusted to change the gel strength and the gelling temperature. Therefore, the organization structure can become more elastic and brittle by adding locust bean gum while the addition of cane sugar helps to improve transparency.


Need more information?
Visit these websites:
http://www.visitchem.com/properties-and-application-of-kappa-carrageenan/ http://www.molecularrecipes.com/hydrocolloid-guide/carrageenan/













































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