Carrageenan CAS 9000-07-1, also known as carrageenan or carrageenan. Carrageenan is a hydrophilic colloid extracted from certain red algae seaweed. Its chemical structure is composed of calcium, potassium, sodium, and ammonium salts of polysaccharide sulfates composed of galactose and dehydrated galactose. Due to the different binding forms of sulfate esters, they can be divided into K-type (Kappa), I-type (Iota) Chemicalbook, and L-type (Lambda). Carrageenan (also known as carrageenan or carrageenan) is a natural polysaccharide plant gum extracted from red algae, widely used in the food industry, chemical industry, biochemical, medical research, and other fields. Carrageenan is widely used in dairy products, ice cream, fruit juice drinks, bread and water because of its characteristics of forming hydrophilic colloid, gel, thickening, emulsifying, stabilizing and dispersing

Chinese name: Carrageenan

Chinese synonym: Jiaoyi (vegetable) glue; Carrageenan; Horn fork (vegetable) glue; Carrageenan gum; Carrageenan gum; Λ – Ailantai glue; Λ – Carrageenan gum; Λ – Corner fork adhesive

English name: CARRAGEENAN

Synonyms in English: 3,6-anhydro-d-galactan; Aubygelgs; KAPPA-CARRAGEENAN (TYChemicalbookPEI); CARRAGEENAN; CARRAGENAN, SODIUM; CARRAGEENANSODIUM; CARRAGEENANTYPEI; GELATIN, VEGETABLETYPEI

CAS Number: 9000-07-1

EINECS number: 232-524-2

Application

The role of carrageenan in jelly production. As a good coagulant, carrageenan can replace commonly used agar, gelatin, and pectin. Jelly made from agar lacks elasticity and is expensive; The disadvantage of using gelatin to make fruit jelly is that it has low solidification and melting points, and both preparation and Chemicalbook storage require low-temperature refrigeration; The disadvantage of using pectin is that it requires the addition of high solubility sugars and the adjustment of an appropriate pH value to solidify. Carrageenan does not have these shortcomings. The jelly made of carrageenan is elastic and does not have water separation property. Therefore, it becomes a commonly used gel agent for jelly.

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