Carrageenan Good Food Additives

Carrageenans are large, highly flexible molecules which curl forming structures. This gives them the ability to form a variety of different at room temperature. This means that they are easy to pump but stiffen again afterwards.All carrageenans are high molecular weight polysaccharides made up of repeating galactose units.

The primary differences which influence the properties of kappa, iota and lambda carrageenan are the number and position of the ester sulfate groups on the repeating galactose units.When used in food products, carrageenan has the additive E-number E407 or E407a.With features as excellent water-keeping, good dispersion in brine and high transparency, the injection-type carrageenan is moderate in price and widely applied in the market.

Carrageenans has been successfully used by the food industry in the US since the 1930s, and with increasing demand driven by the consumers' need for convenience, appealing food textures, advances in food processing, and new food products. has a well combination with protein, starch and other accessories and excellent water-keeping It suits for the requirement of sausage and emulsification , with a effective result of increasing elasticity and taste.It has been successfully used by the food additives in the US since the 1930s, and with increasing demand driven by the consumers' need for convenience, appealing food textures, advances in food processing, and new food products.

When used as gelling agents in water, Carrageenans  give a wide variety of textures from firm to weak and from elastic to brittle. The addition of various ions or Locust Bean Gum can be used to modify the texture.The name is derived from a type of seaweed that is abundant along the Irish coastline near the village of Carrageenan.