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Carrageenan

Carrageenan is a compound extracted from seaweed from the Rhodophyceae family such as Euchema spinosum and Euchema cottonii which consists of sulfated polyglycan chains with a molecular mass (Mr) of more than 100,000 and is hydrocolloid.[1] Carrageenan and is used in food as a thickener, gelling, and emulsification agent.[1] The three main types of carrageenan used in the food industry are -carrageenan, -carrageenan (E. cottonii), and -carrageenan (E. spinosum).[1] Carrageenan is obtained by extraction from seaweed dissolved in water or alkaline solution and then precipitated using alcohol or KCl.[Alcohol used is limited to methanol, ethanol, and isopropanol. Carrageenan can be used in foods up to a concentration of 1500mg/kg.

  • Carrageenan atau karageenan untuk pudding jelly dll

    Product Details :

    Karagenan - adalah senyawa yang diekstraksi dari rumput laut dari Famili Rhodophyceae seperti Euchema spinosum dan Euchema cottonii yang terdiri...
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    • Carrageenan is used as a tablet matrix, extrusion in the manufacture of pellets, gelling agent, viscosity enhancer, permeability enhancer and is also used in the manufacture of microcapsules, beads and nanoparticles.
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