Carragenan, İrlanda Yosunu, Thickener, Irish Moss, E407, 9000-07-1

Carragenan, İrlanda Yosunu, Thickener, Irish Moss, E407, 9000-07-1

CARRAGEENAN (E407)
PRODUCT IDENTIFICATION INFORMATION

CHEMICAL STRUCTURE

Carrageenan

Repeating Disaccharide Units

—(Galactose—3,6-Anhydro-D-galactose)ₙ—

Structure: Natural polysaccharide extracted from red algae (Rhodophyceae); Linear sulfated galactan polymer; Consists of repeating disaccharide units of galactose and 3,6-anhydro-D-galactose; Contains sulfate ester groups; Different types based on sulfate content and position (Kappa, Iota, Lambda).

SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION

SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES

SECTION 3: CARRAGEENAN TYPES

Kappa (κ):

• Gelation: Forms strong, rigid, brittle gels; Requires potassium ions (K⁺) for gelation; Gels with milk proteins; High syneresis (water release).

• Applications: Dairy products (puddings, desserts), processed cheese, gelled desserts.

Iota (ι):

• Gelation: Forms soft, elastic, transparent gels; Requires calcium ions (Ca²⁺) for gelation; No syneresis; Thixotropic.

• Applications: Meat products, jellies, pharmaceuticals, creams, toothpastes.

Lambda (λ):

• Gelation: No gel formation (only thickening); No specific ion requirement; Cold water soluble.

• Applications: Dairy products, sauces, dressings, ice cream.

SECTION 4: REFINED VS SEMI-REFINED CARRAGEENAN

SECTION 5: CHEMICAL PROPERTIES AND REACTIVITY

SECTION 6: FUNCTIONAL PROPERTIES AND MECHANISM OF ACTION

SECTION 7: MAIN APPLICATION AREAS

SECTION 8: SAMPLE FORMULATIONS

Dairy Dessert (Pudding) - 1 L:

Instructions: Mix carrageenan with sugar and starch; Add to cold milk with stirring; Heat to 85-90°C while stirring; Maintain temperature for 3-5 minutes; Pour into molds; Cool to room temperature (sets in 1-2 hours); Refrigerate.

Processed Meat (Sausage) - 100 kg:

Instructions: Grind meat; Add salt and phosphate; Mix with carrageenan and water; Stuff into casings; Cook to internal temperature 72-75°C; Cool.

Ice Cream Stabilizer - 1 L:

Instructions: Mix carrageenan with sugar; Add to milk/cream; Heat to 85°C; Homogenize; Cool and churn.

SECTION 9: USAGE INSTRUCTIONS

General Dosing Guide:

Instructions:

1. Dispersion: Mix carrageenan with sugar or other dry ingredients before adding to liquid (prevents clumping).

2. Dissolution: Add to cold liquid with stirring; Heat to 70-90°C while stirring; Maintain temperature for 5-10 minutes until fully dissolved; For Kappa/Iota: heat to 80-85°C; For Lambda: 70-75°C is sufficient.

3. Cooling: For gelling types (Kappa/Iota): Pour into molds; Cool to room temperature (sets); Refrigerate for improved gel strength.

4. Ion Addition: For Kappa: add 0.1-0.5% KCl for gelation; For Iota: add 0.1-0.5% CaCl₂ for gelation.

SECTION 10: QUALITY SPECIFICATIONS

SECTION 11: TOXICOLOGICAL PROFILE

SECTION 12: GHS CLASSIFICATION AND LABELING

GHS Classification (in accordance with CLP and UN GHS):

SIGNAL WORD: NONE (not classified as hazardous)

Hazard Pictograms: NONE

Hazard Statements (H-Codes): Not classified as hazardous under GHS regulations.

NFPA 704 Hazard Classification:

SECTION 13: PRECAUTIONARY STATEMENTS (P-CODES)

SECTION 14: FIRST AID MEASURES

SECTION 15: FIREFIGHTING MEASURES

SECTION 16: STORAGE AND SHELF LIFE

SECTION 17: PACKAGING OPTIONS

SECTION 18: TRANSPORT INFORMATION

SECTION 19: REGULATORY STATUS

SECTION 20: OTHER NAMES AND SYNONYMS

SECTION 21: SUMMARY TABLE

SECTION 22: CRITICAL WARNINGS AND BEST PRACTICES

CRITICAL WARNINGS:

• Not classified as hazardous under GHS. Non-toxic, non-carcinogenic. FDA GRAS status.

• Food additive E407 – Approved by EFSA, FDA, and WHO JECFA.

• Hygroscopic – absorbs moisture from air. Store in tightly closed, moisture-proof containers.

• Dust may cause mechanical irritation to eyes, skin, and respiratory system. Use appropriate dust control measures.

• Combustible (organic material). Keep away from open flames and high heat. Dust cloud may form explosive mixture.

• Light sensitive – protect from direct sunlight and UV light.

• Different types for different applications: Kappa (hard gels), Iota (soft gels), Lambda (thickeners).

• Ion requirements: Kappa requires K⁺ ions; Iota requires Ca²⁺ ions for gelation.

• Not a common allergen – but from seaweed source.

• High doses may cause mild laxative effects.

• Vegan and plant-based – suitable for vegan, halal, and kosher applications.

BEST PRACTICE RECOMMENDATIONS:

Dairy Products: Use as stabilizer and thickener in ice cream, yogurt, and milk drinks; Kappa type for puddings and desserts; Lambda type for ice cream (prevents whey separation); Dosage 0.2-1.5 g/L; Combine with locust bean gum, starch, or other gums for synergistic effects.

Meat Products: Use as water retention agent, fat replacer, and binder; Iota type preferred for processed meats; Dosage 0.5-1.5 g/kg; Provides juiciness and improved sliceability; Reduces cooking loss; Use with phosphates for enhanced water binding.

Confectionery: Use as gelling agent for jellies and gummy candies; Kappa type for hard, rigid gels; Iota type for soft, elastic gels; Dosage 2-5 g/L; Add K⁺ (for Kappa) or Ca²⁺ (for Iota) for gelation.

Beverages: Use as stabilizer and suspension agent; Lambda type preferred; Dosage 0.1-0.3 g/L; Provides mouthfeel and suspension; Use in chocolate drinks, flavored milk, and smoothies.

Sauces & Dressings: Use as thickener and stabilizer; Lambda type preferred; Dosage 0.5-2 g/L; Provides body and texture; Prevents separation; Use with other thickeners for synergistic effects.

Pharmaceutical Applications: Use as excipient, binder, and gel former; Vegetable capsule production; Dental impression materials; Suppository base.

Handling: Use in well-ventilated areas; Avoid dust formation; Use dust masks (N95/FFP2) when handling powder; Use gloves and safety goggles.

Personal Protective Equipment: Dust mask (N95/FFP2 or higher), safety goggles, protective gloves (nitrile, neoprene). Not required for solution handling.

Hygiene: Wash hands thoroughly after handling; Do not eat, drink, or smoke while using.

Storage: Store in tightly closed, moisture-proof containers; Store in a cool, dry, well-ventilated area; Protect from moisture, rain, sunlight, and high humidity; Opened packages should be resealed immediately; Shelf life: 24-36 months under proper conditions.

Spill Management: Sweep or vacuum (HEPA) and place in suitable sealed container; Avoid dust formation; Do not allow entry into drains or waterways.

Disposal: Dispose of in accordance with local, regional, and national regulations; Non-hazardous waste; Biodegradable; Can be incinerated in compliance with regulations.

CARRAGEENAN TYPES - DETAILED COMPARISON:

THIXOTROPIC BEHAVIOR NOTE:

Carrageenan exhibits thixotropic behavior:

• Definition: Viscosity decreases under shear stress (pumping, mixing); Viscosity recovers when shear is removed (resting).

• Advantage: Easy to pump during processing; Resumes structure after filling; Improves process efficiency; Prevents sedimentation during storage.

• Applications: Sauces, dressings, dairy products, meat emulsions.

SYNERGY WITH OTHER HYDROCOLLOIDS:

LEGAL DISCLAIMER:
The information provided in this document is based on our current knowledge and experience and is presented in good faith. However, as all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing the suitability for their own applications. For complete safety, storage, use, handling, waste, and regulatory compliance information, please refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier.