E-No. |
E 407 |
Origin |
Seaweed extract |
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 |
Thickening effect |
High |
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 |
Film formation |
High |
Emulsion stabilization |
High |
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 |
Gel transparency |
High |
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 |
Negative interactions |
- |
Dosage level in foods |
Low to medium (typical 0.02-3%) |