What is Carrageenan?

Carrageenan is a high-molecular-weight polysaccharide extracted mainly from Kappaphycus Alvarezii and Eucheuma cottonii. Due to its unique characteristic of gelling ability, moderate viscosity,stability and high transparency, it is widely used as gelling and suspending agent, thickener, and emulsifier in food industry to produce fine jelly, gummy candy, ice cream and processed meat etc. 

Main Function:

The stability of carrageenan is strong and dry powder is not easily degraded in the long run. It is also stable in neutral and alkaline solutions, even if the heating does not hydrolyze, but in acidic solutions (especially the pH value of 4.0) carrageenan is prone to acid hydrolysis, and the strength and viscosity of the gel decreases. It is important to note that, under neutral conditions, if carrageenan is heated at high temperature, it can also hydrolyze, resulting in reduced gel strength. All types of carrageenan can be dissolved in hot water and hot milk. A liquid solution that is soluble in hot water to form a viscous or slightly creamy white. Carrageenan can only absorb water in cold water and cannot dissolve.
Based on the properties of carrageenan, it is commonly used in the food industry as thickener, gelling agent, suspension, emulsifier and stabilizer. And the production application of carrageenan and its rheological properties are larger, and accurately grasp the rheological properties of carrageenan and its change rule under various conditions is of great importance to production.

Packing Details :

1g - 2kgs: Carton, aluminiu foil bag inside
2kg -10kgs: Drum, aluminiu foil bag inside
or package as customer's requirement. 

Delivery Details :

Within 3 days after your payment

Storage:

Store in cool & dry place. Keep away from strong light