en English

Carrageenan in Food: Can Carrageenan Replace Other Hydrocolloids?

Carrageenan in Food: Can Carrageenan Replace Other Hydrocolloids?

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn

Abstract:

Carrageenan in food has its unique properties and can be used as a thickener, gelling agent, suspending agent, activator, stabilizer, etc. in the food industry. It acts as a good coagulant and can replace other common hydrocolloids such as agar, gelatin, pectin, etc.

carrageenan in food jelly & ice cream

1. What is Carrageenan?

Carrageenan is a hydrocolloid extracted from red algae, which plays an important role in the production of jelly, ice cream, pastry, gummy candy, bird's nest porridge and other foods.

Carrageenan is a white or light brown granule or powder, odorless or slightly odorless, due to its unique properties in the food industry, it can be used as a thickener, gelling agent, suspending agent, activator, stabilizer, etc. It acts as a good coagulant and can replace other common hydrocolloids such as agar, gelatin, pectin, etc.

2. Carrageenan in Food: Jellies & Puddings

carrageenan in food 874 620 36

The jelly made of agar has insufficient Q and is more expensive;

The disadvantage of using gelatin in jelly is that it has low solidification and melting point and requires low temperature refrigeration for preparation and storage;

The disadvantage of using pectin is that it requires the addition of highly soluble sugar and the adjustment of the appropriate pH to solidify.

Carrageenan in Jellies

Compared with other hydrocolloids, carrageenan does not have these disadvantages, and jellies made from carrageenan are elastic and not water-releasing, thus making it a common gelation agent for jellies.

3. Carrageenan in Food: Jelly Gummy Candies

carrageenan in food 874 620 24

In China, carrageenan is used to make transparent fruit gummy candy for a long time. It has a strong fruit flavor, moderate sweetness, crisp and non-sticky, and better transparency than agar gummy candy, and lower price than agar.

4. Carrageenan in Food: Ice Cream | Frozen Treats

carrageenan in food 874 620 35

In the production of ice cream and sorbet, carrageenan can make the fat and other solid components evenly distributed, prevent the separation of milk components, prevent the ice crystals from increasing in size during manufacturing and storage, it can also make the ice cream and sorbet finely organized, smooth and delicious.

In ice cream production, carrageenan has unique gelling properties due to its interaction with cations in milk, which can increase the molding and melting resistance of ice cream, improve the stability of ice cream when the temperature fluctuates, and make it less likely to melt when placed.

Related Articles

agar agar vs carrageenan (3)

Agar vs Carrageenan

applications of carrageenan in the pharmaceutical fields (2)

What are the applications of carrageenan in the pharmaceutical fields?

RED SEAWEED

4 Classic Applications of Carrageenan in Neutral Dairy Products

About Gino Biotech
quotation-marks

We are a biotech company specialized in the research, development and commercialization of innovative and technological food additives hydrocolloids Agar Agar, Carrageenan and Tailor-Made Stabilizer Solutions.

With the extended know-how and experience in the research, application and use of Hydrocolloids, we could provide one-stop-shop customized solutions perfectly matched to the needs of our customers.

Our products cover the needs of the Meat, Dairy, Bakery, Confectionery and other industrial sectors.

Contact our sales representative for more information

quotation-marks (1)
Scroll to Top
small_c_popup.png

Explore The Good Life With Wonderful Hydrocolloids

These documents were created by experts who have been engaged in the hydrocolloids industry for more than 8 years.

These documents contain the secrets of the industry.

Leave your email to get them, it's 100% free!

The PDF about Food Hydrocolloids

* 39.4 Mb, The download link will be sent to your email.

* Your email information is absolutely safe, we will not disclose it to third parties for any reason.

Get The Exclusive

News, Resources

More about what you'll get from our newsletter!

  • Technical papers, articles and videos on food texture and stability;
  • The newest food trends, consumer demands and texture innovation;
  • The right food gums & stabilizers system that solves your challenge;
  • A team that can handle the complexity and help you formulate products;
  • Supplier selection criteria and methods and other purchasing skills.

Subscribe to Find the Secret to Connecting a Better Healthier Life!