Refined Iota Carrageenan
Your Premier Refined Iota Carrageenan Supplier in China
Iota Carrageenan is extracted from red seaweeds Eucheuma Spinosum. It is also known as calcium-sensitive carrageenan, which forms soft gels in the presence of calcium ions.
Iota Carrageenan is the only carrageenan style that is freeze/ thaw stable. Thus, a frozen Iota carrageenan gel will be completely syneresis-free when thawed. It is an excellent water binder in concentrations as low as 0.2%.
Table of Contents
|Iota Refined Carrageenan||Specification|
|Appearance||White of ivory white powder|
|Particle Size (Mesh)||95% pass 120 mesh|
|Sulphate||15 - 40|
|Viscosity (mPa.s)||≥ 5|
|Moisture (%)||≤ 12|
|Total Ash (%)||15 - 40|
|Acid-insoluble Ash (%)||≤ 1.0|
|Acid-insoluble Matter (%)||≤ 2.0|
|pH||8 - 11|
|Arsenic (As) (ppm)||≤ 3.0|
|Lead (Pb) (ppm)||≤ 5.0|
|Cadmium (Cd) (ppm)||≤ 2.0|
|Mercury (Hg) (ppm)||≤ 1.0|
|Total Plate Count (CFU/g)||≤ 5000|
|Yeasts & Moulds (CFU/g)||≤ 300|
As one iota carrageenan supplier in China, Gino Biotech provides the finest ingredients from qualified carrageenan manufacturer & carrageenan producer to many industries. At the same time, flexible packaging solutions could also be provided.
We will help you boost your business and make you stand out from the competition by offering you the custom packaging.
PP Woven Bag
- Due to Iota Carrageenan's remarkable properties in gelling, thickening, emulsifying, film-forming and stably dispersing, it is commonly applied in various fields such as dairy products, meat products, dietary supplements and cosmetics, etc.
- It is usually used in water-based applications where a weak cohesive and elastic gel is required.
- It provides an elastic thixotropic milk gel especially well suited for cold filled dairy products and for whipped applications.
Water-Based Applications - Carrageenan
|Application||Use level (%)|
|Hot-processed gelling applications|
|Cheese, imitation block||2.20–2.70|
|Cheese, imitation spread||0.30–0.35|
|Desserts, water gels (dry mix)||0.50–0.80|
|Desserts, water gels (RTE)||0.60–1.00|
|Desserts, water gels (sugar free)||0.60–0.80|
|Entrapment or encapsulation||1.00–2.00|
|Fabricated or formed foods||2.00–3.00|
|Ham, further processed||0.30–0.50|
|Jelly, imitation (low sugar) dry mix||1.50–2.00|
|Jelly, imitation (low sugar) RTE||1.00–1.50|
|Petfood||0.20–1.00 + LBG|
|Petfood, gravy||0.10–0.20 + Guar|
|Poultry, further processed||0.25–0.50|
|Red meats, further processed||0.25–0.50|
|Seafood, further processed||1.25–1.75 + starch|
|Sorbet||0.15–0.30 + pectin|
|Sour cream||0.10–0.20 + LBG|
|Surimi or kamaboko||0.20–0.30 + starch|
|Tomato sauces||0.10–0.20 + starch|
|Hot-processed thickening applications|
|Desserts, creamy whipped||0.15–0.30|
|Mayonnaise, imitation||0.40–0.60 + starch|
|Moisture barriers or meat glaze||0.80–1.20|
|Salad dressing, hot process||0.20–0.50|
|Variegates||0.30–0.80 + starch|
|Cold-processed thickening applications|
|Cheesecake (no bake)||0.60–1.00|
|Mayonnaise, imitation cold process||0.40–0.70 + xanthan|
|Salad dressing (dry mix)||0.60–1.00|
|Salad dressing (cold process)||0.20–0.50|
Protein-Based Applications - Carrageenan
|Application||Use level (%)|
|Hot-processed milk thickening applications|
|Calcium fortified milk||0.02–0.04|
|Chocolate milk (HTST)||0.02–0.04|
|Chocolate milk (UHT)||0.02–0.05|
|Cottage cheese dressing||0.01–0.05|
|Ice cream (hard pack)||0.010–0.015 + guar/CMC/LBG|
|Ice cream (soft serve)||0.02–0.03 + guar/CMC/LBG|
|Hot-processed milk gelling applications|
|Custards (dry mix)||0.20–0.30|
|Dutch vla||0.015–0.045 + starch|
|Flans (dry mix)||0.20–0.30|
|Puddings (cold fill)||0.20–0.60|
|Cold-processed milk thickening applications|
|Cheese spreads, sauces||0.50–1.00|
|Chocolate beverages, dry mix||0.08–0.12|
|Desserts, dry mix||0.15–0.20|
|Desserts, aerated (mousse)||0.50–1.00|
|Ice cream (dry mix)||0.50–0.80|
Iota Carrageenan VS Gelatin
The use of iota carrageenan in dessert gel formulations affords gels that have textures very similar to those of gelatin gels.
They have an advantage over gelatin gels in that their melting point is higher, so that they find a ready market in tropical climates or where refrigeration is not available. This is offset to some extent by the different mouth-feel since these gels do not "melt in the mouth", as does gelatin.
A further advantage is that iota gels retain their tender structure on aging, whereas gelatin tends to toughen.
This is important for ready-to-eat desserts, an item popular in Europe.
|Chemical composition||1. Family of salts of sulphated galactans (high sulfate content 18–40%); 2. D-galactose, D-(3-6)-anhydro-galactose, sulfate ester groups|
|Nutritional value (in 100 g) – metabolism||0 kJ (0 kcal); No resorption|
|Fibre content||100% Soluble fibre|
|Toxicology||Global approval as food additives; viscosity: minimum 5 mPa s as 1.5% solution at 75 °C (167 °F) (average MW of 100 kDa); Europe: ADI (75 mg/kg BW per day) and MW limit of maximum 5% below 50 kDa|
|Solubility at low temperature (H2O)||κ-C: only Na+ salts are soluble, limited swelling of K+ and Ca2+ salts; ι-C: only Na+ salts are soluble, Ca2+ salt gives thixotropic swollen particles; λ-C: all salts are soluble in cold water|
|Appearance of an aqueous solution||Clear for pure extracts, opaque-turbid for PES|
|Viscosity of solution in water||Medium to high (hot solutions set to gels when cooling)|
|Impact of heat on viscosity in water (pH 7)||All κ-, ι-, and λ-C types are completely soluble in water and milk at T=80 °C (176 °F)|
|Viscosity development in water at pH 7 (T=0–100 °C)||Complete solubility in water (or milk) at T= 80 °C (176 °F), viscosity is reduced by further heating (fully reversible at pH 7-9), solutions of κ- and ι-types set to gels upon cooling, gels are stable at room temperature, gels melt by heating and re-set upon cooling without loss of gel strength or texture in neutral conditions|
|Shear stability||Solutions are pseudoplastic (reversible shear-thinning); κ-C-gels break when sheared (irreversible); ι-C-gels break by shear, but recover and re-gel after shear stress is removed|
|pH stability||Medium (pH 5.5-9)|
|Decomposition||κ-C + ι-C: hydrolysis by acid (accelerated by heat, low pH value, and time); however, gels are acid-stable; λ-C: hydrolysis in acidic systems|
|Gelation||κ-C: strongest gels with K+; ι-C: strongest gels with Ca2+; λ-C: no gelation with cations (but gelling with very high salt concentrations)|
|Gel strength and gel stability||κ-C: firm brittle gels with strong syneresis, not freeze-thaw stable, hysteresis 10-20 °C (18-36 °F); ι-C: soft elastic texture, no syneresis, freeze-thaw stable; λ-C: no gels, solutions are freeze-thaw stable|
|Tendency for gel syneresis||κ-C-gels: strong syneresis; ι-C-gels: no syneresis|
|Impact of electrolytes (cations +, 2+, 3+)||κ-C: strong gelation with monovalent potassium ions; ι-C: strong gelation with divalent calcium ions; λ-C: no impact|
|Reaction with Ca2+ ions||Gelation with ι-carrageenan|
|Protein activity||κ-C. forms weak gels with κ-casein in milk to stabilize neutral dairy products and particles in suspensions; ι-C. and λ-C. have a strong protein interaction in acid|
|Crystallization control||Gels of ι-C. and solutions of λ-C. are freeze-thaw stable, gels of κ-C. exhibit syneresis|
|Synergistic effects with other hydrocolloids||κ-Carrageenan forms synergistic gels (increased gel strength and elasticity, reduced syneresis) with galactomannans (e.g. LBG) and konjac glucomannan; synergism between starch and ι-carrageenan|
|Other synergistic effects||Solubility in 50% sugar solutions: κ-C. is hot-soluble, ι-C. is insoluble, λ-C. is soluble; solubility in 10% salt solutions: κ-C. is insoluble, ι-C. and λ-C. are hot-soluble|
|Dosage level in foods||Low to medium (typical 0.02-3%)|
Carrageenan plays an important and valued role in modern-day formulations providing texture, structure and physical stability in food and non-food products.
It is also used for cost reduction and added value.
Gino Biotech will always be your best iota carrageenan supplier and s good partner for other hydrocolloids from China.