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Send EmailE407, Carrageenan, Thickener, Thickener, Fully Refined Carrageenan, Irish Moss, 9000–07–1
CAS No.:9000–07–1
Carrageenan is a polysaccharide obtained from seaweed. E Code is E407.
Carrageenans consist of large and highly elastic molecules with a coiled helical structure. The flexible structures of carrageenan molecules allow them to form gel forms with different properties at room temperature. Thanks to these properties, they are widely used as thickeners and stabilizers in the food industry and other industrial areas. The biggest advantage of carrageenans is their thixotropic (thinning of the viscous structure under applied tension and regaining it when the tension is removed) properties, which means they can be easily transferred between processes by pressure and can easily regain their structural properties.
They do not change the color, smell or taste of the product to which they are added, they only add consistency.
Carrageenan is obtained from raw seaweed with 2 different extraction methods; refined and semi-refined processes.
In the refined process; carrageenan is completely dissolved from the cellulose matrix of the seaweed and obtained as a clean and clear final product.
In the semi-refined process; some cellulose is kept bound in the carrageenan to increase its gel strength. The semi-refined product is much lower in cost, has excellent gel formation and binding properties. However, the resulting gel is not visually transparent compared to the refined one.
Areas of use of Fully Refined Carrageenan:
For the purpose of increasing viscosity; used in frozen products, beverages, desserts and sauces
For the purpose of increasing consistency; used in dairy products
As a gelatinizing agent and to prevent coagulation; used in milk puddings, phosphate salts, starches and other gums
It is used in processed meat products as a fat substitute, to increase the water retention capacity and volume of the finished product
It is used in processed meat products such as salami and sausages to make it softer and better sliceable
It is used to create transparent and flexible jellies instead of gelatin.
It is used in jams and marmalades.
Areas of use of Semi-Refined Carrageenan:
In meat products,
In dairy products,
In jelly varieties,
In ready-made foods,
In ice creams,
In water and milk-based desserts,
It is used as a thickener, thickener and viscosity enhancer.
It also accelerates and improves transparency in wine, vinegar and beer.
