have been exported to all over the world.
Carrageenan introduction:Carrageenan is a substance with hydrocolloid properties obtained from certain members of the class Rhodophyceae (red seaweeds), it is used in the function of thickener, gelling agent, stabilizer, emulsifier. Carrageenan is insoluble in ethanol, but soluble in water at a temperature of about 80℃, forming a viscous clear or slightly opalescent solution that flows readily. It disperses in water more readily if first moistened with alcohol, glycerol, or a saturated solution of glucose or sucrose in water.
Applications:
1) Processed meat, poultry and seafood - water binding, increased product yields, improved texture, fat replacement, meat and seafood binding.
2) Cold milk powders (diet powder mixes, nutritional beverage mixes) - provides body and mouth feel, suspends solids.
3) Dairy products (chocolate milk, frozen desserts, UHT milks, flans puddings, low fat cheese, cheese analogs) - provides body and mouth feel, suspends solids.
4) Water gel desserts - provides wide range of textures and flavor release, all without the need for refrigeration.
5) Bakery products, fruit based products, confectionery products, meat, poultry, and fish dairy products, water based dessert gel products.
6) Pet food - binds water, provides structure and prevents fat separation in canned retorted products.
7) Toothpaste - provides structure without masking flavors, resistant to enzymatic breakdown.
8) Controlled release products (air freshener gels) - provides structure and controlled release of active ingredients such as perfume in water gel base.
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