9000-07-1 Carrageenan Food Coagulant

Introduction：

The CAS number of carrageenan is 9000-07-1. As a good coagulant, carrageenan is 000-000-07-1, which could replace the usual AGAR, gelatin and pectin. Widely used in food industry, such as frozen, ice cream, candy, etc. Application of Carrageenan in detergents, cosmetics and other daily chemical industries: The effect of adding carrageenan detergent on preventing re-contamination.

The chemical characteristics of
● Solubility: insoluble in cold water, but can swell into a block of glue, insoluble in organic solvents, easily soluble in hot water into translucent colloidal solution (more than 70℃ water dissolution rate increased;
● Gelation: in the presence of potassium ions can generate heat reversible gel;
● Thickening: low concentration of the formation of low viscosity of the sol, close to the Newtonian fluid, the concentration of high viscosity of the sol, it is a non-Newtonian fluid.
● Synergy: synergistic effect with colloid such as locust bean gum, Konjac gum and Xanthan gum can improve the elasticity and water retention of the gel;
Health value: Carrageenan has the basic characteristics of soluble dietary fiber. After being degraded in vivo, carrageenan can form soluble complex with blood fibrin. It can be decomposed into CO2, H2, methane, short-chain fatty acids such as formic acid, acetic acid and propionic acid by coliform bacteria, and become the energy source of probiotics.

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