| Common Name | Carrageenan |
| CAS Number | 11114-20-8 |
| Molecular Weight | 788.65800 |
| Density | N/A |
| Boiling Point | N/A |
| Molecular Formula | C24H36O25S2-- |
| Melting Point | N/A |
| MSDS | Chinese USA |
| Flash Point | N/A |
| Molecular Formula | C24H36O25S2-- |
| Molecular Weight | 788.65800 |
| Exact Mass | 788.09900 |
| PSA | 394.53000 |
| Appearance of Characters | Solid | White to almost white to yellow to brownish |
| Water Solubility | H2O: 5 mg/mL hot, soluble |
N/A
| Hazard Codes | F+ |
| RIDADR | NONH for all modes of transport |
| WGK Germany | 2 |
| RTECS | FI0704000 |
N/A
1.What is Carrageenan?
Carrageenan is a hydrophilic colloid, also known as kirin gum, lithospermum gum, deodar gum, and carrageenan gum, because carrageenan is a hydrophilic colloid extracted from kirin, lithospermum, deodarum, and other red algal seaweeds, and its chemical structure is the calcium, potassium, sodium, and ammonium salts of polysaccharide sulfate esters composed of galactose and dehydrated galactose. Due to the different binding forms of the sulfate esters, it can be divided into K-type (Kappa), I-type (Iota) and L-type (Lambda). It is widely used in the manufacture of jelly, ice cream, pastry, fudge, canned food, meat products, eight treasures porridge, silver ear bird's nest, soup food, cold food and so on.
2.How is Carrageenan produced?
Carrageenan is a hydrophilic colloid extracted from red algae seaweeds such as kirin, rockweed, and deer antler. Select the seaweed with good growth condition as raw material, and use alkaline soaking to remove the epidermis of the said raw material, then wash, dry, put into the extraction pot, add 30-50 times water (or appropriate amount of alkaline solution), steam heating (100 ℃ or so) for 40-60min, filtration, while stirring to add alcohol solvent to the filtration out of the extract, centrifugal separation, the precipitate by drum drying, crushing can be obtained products. The product can be crushed. When drying by drum, it is necessary to add mono- and diglycerides or polysorbate as drum detachment agent.
3.How is Carrageenan stored and distributed?
1. Temperature: Carrageenan needs to be stored in a dry, cool place with a suitable temperature range of 5-25 degrees Celsius. High temperatures can cause denaturation and degradation of carrageenan, affecting its properties and quality. Therefore, avoid storing carrageenan in a high temperature environment as much as possible. 2. Humidity: It is also important to maintain the appropriate humidity, and it is generally recommended that the relative humidity does not exceed 60%. Excessive humidity will make carrageenan absorb water, lose stability and gelling ability, affecting the use of the effect. 3. Oxygen: Carrageenan is susceptible to the effects of oxygen, so it is recommended that it be stored in sealed packages and in a well-ventilated storage area. Oxygen absorbers can be used to reduce the oxygen content in the environment and prolong the service life of carrageenan. 4. Light: Carrageenan is sensitive to ultraviolet light and should therefore be kept away from direct sunlight. It should be kept out of the sun during storage and transportation, and can be avoided by using a sunshade or shelter to avoid direct exposure.
4.What is Carrageenan used for?
Carrageenan acts as an excellent coagulant, replacing the usual agar, gelatin and pectin. Carrageenan is used to make transparent fruit soft candy with strong fruit flavor, moderate sweetness, crisp and non-sticky teeth, and better transparency than agar, the price is lower than agar, added to the general hard and soft candy can make the product taste smooth, more elasticity, viscosity is small, and the stability of the increase. In the production of ice cream and sorbet, carrageenan can make the fat and other solid ingredients distributed uniformly, to prevent the separation of milk ingredients and ice crystals in the manufacture and storage of the increase, it can make the ice cream and sorbet organization delicate, smooth and delicious.
