About Carrageenan ( E407,9000-07-1 )

As a kind of food additives ,Carrageenan comes from algae or seaweed, and ia used as a thickener in place of other thickener. Carrageenan is usually derived from either red alga, sometimes called Irish moss. It is a common ingredient in many foods, such as milk products like yogurt or chocolate milk.

Carrageenans are a family of linear sulfated polysaccharides that are extracted from red seaweeds.They are used in cooking and baking.Carrageenans are large,highly flexible molecules.They are widely used in the food and other industries as thickening and stabilizing agents.This means that they are easy to pump but stiffen again afterwards.

Carrageenan in food industry applications
Carrageenan stability, dry powder is not easy to degrade long-term placement. It is in neutral and alkaline solution is also very stable, even heat and will not hydrolysis, but in acidic solution (pH value, especially ≤ 4.0) carrageenan prone to acid hydrolysis, gel strength and viscosity decreased. It is noteworthy that, in neutral conditions, if prolonged heating at high carrageenan also hydrolyzed, resulting in lower gel strength. All types of carrageenan can be dissolved in hot water and hot milk. Soluble in hot water to form transparent or slightly milky viscous flow of the solution is easy. Carrageenan in cold water swelling and can not be dissolved.
With carrageenan-based nature of the food industry often used as a thickener, gelling agent, suspending agent, emulsifier and stabilizer. Carrageenan production and application of these rheological properties and their relationship with the larger, and thus accurate information on the rheological properties of carrageenan and its variation under various conditions on the production of great significance.

Carrageenan commonly used in candy production, ice-cream, jelly production

As thickeners ,the company has other thickeners: Agar agar Guar Gum Pectin Sodium Alginate Xanthan Gum