Каррагинан
Поставщик каррагинана в Китае
Handbook of Hydrocolloids: A Guide to Carrageenan
Carrageenan, a soluble fiber & hydrocolloid derived from red seaweed, is a natural food ingredient that has been used for hundreds of years in cooking all over the world.
It often replaces synthetic and animal-based products (like Gelatin). It is also commonly used in vegetarian and vegan diets and lifestyles.
Carrageenan is used in a variety of commercial applications as gelling, thickening, and stabilizing agent, especially in food products and sauces. Aside from these functions, carrageenans are used in experimental medicine, pharmaceutical formulations, cosmetics, and industrial applications.
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Carrageenan Manufacturer | Carrageenan Supplier
What is Carrageenan
Carrageenan, a soluble fiber & hydrocolloid derived from red seaweed, is a natural food ingredient that has been used for hundreds of years in cooking all over the world.
It often replaces synthetic and animal-based products (like Gelatin). It is also commonly used in vegetarian and vegan diets and lifestyles.
Carrageenan is used in a variety of commercial applications as gelling, thickening, and stabilizing agent, especially in food products and sauces. Aside from these functions, carrageenans are used in experimental medicine, pharmaceutical formulations, cosmetics, and industrial applications.
What are the 3 Main Structures of Carrageenan?
-
Kappa Carrageenan = Firm Gel
-
Iota Carrageenan = Elastic Gel
-
Lambda Carrageenan = Thickener
2. Iota forms a soft elastic gel especially in the presence of calcium ions (EU) and the resulting gel strength is ionic strength dependent. Unlike kappa, iota-carrageenan forms gels with freeze-thaw stability and is less likely to undergo syneresis. The iota form is soluble in hot water, and only the sodium salts of iota-carrageenan are soluble in cold water.
3. Lambda is a non-gelling polysaccharide mainly used to thicken solutions. Unlike kappa, which uses potassium ions to set, and iota, which uses calcium ions to set, lambda-carrageenan does not require ions to achieve a viscous solution. The lambda form is also the only carrageenan which is cold-soluble without being a sodium salt.
Продукты, которые мы предлагаем
As one global carrageenan supplier from China, we only select superior products from qualified carrageenan producers and manufacturers. Gino could offer a whole range of carrageenan products as below:
Технический паспорт
Carrageenan Specification All In One
| Сенсорные характеристики: | ||||
| It is a fine granulometry powder with a slightly off-white color and neutral odor and taste. | ||||
| Химические и физические характеристики: | ||||
| Kappa Refined | Каппа полуопределенная | Iota Refined | Iota Semi-Refined | |
| Вязкость (1.5% 75℃) | ≥ 5 мПа.с | |||
| Прочность геля (1,5%+0,2% KCL 20℃) | ≥1,300 г/см2 | ≥450 г/см2 | --- | --- |
| Влажность (105℃) | ≤12% | |||
| Общая зола (550℃) | 15-40% | |||
| pH (1%) | 8-11 | |||
| Sulfates | 15-40% | |||
| Нерастворимый в кислотах пепел | ≤ 1% | |||
| Нерастворимое в кислотах вещество | ≤2% | ≤15% | ≤2% | ≤15% |
| Свинец (Pb) | ≤5 ppm | |||
| Мышьяк (As) | ≤3 стр. | |||
| Ртуть (Hg) | ≤1 стр. | |||
| Кадмий (Cd) | ≤2 стр. | |||
| Микробиологические характеристики: | ||||
| Общее количество пластин | Максимум 5,000 КОЕ/г | |||
| Дрожжи и плесень | Максимум 300 КОЕ/г | |||
| кишечная палочка | Отсутствует в 5g | |||
| Сальмонелла | Отсутствует в 10g | |||
В техническом паспорте вы найдете его сенсорные характеристики, химические и физические свойства, а также микробиологические характеристики,
so click the below button to download the full TDS of our carrageenan.
Our Carrageenan Packaging
Являясь ответственным поставщиком каррагинана в Китае, компания Gino Biotech предлагает решения в области пищевых систем для многих отраслей промышленности, в то же время мы можем предложить и гибкие упаковочные решения. Мы поможем вам поднять свой бизнес и выделиться на фоне конкурентов, предлагая вам индивидуальную упаковку.
Свяжитесь с нами, чтобы создать собственную упаковку.
Картонная коробка
Волоконный барабан
Жестяная коробка
Крафт-мешок
PP тканый мешок
Carrageenan Properties
Свойства раствора, Кислотная стабильность, Свойства геля, Синергизм с другими камедями
| Тип каррагинана | Лямбда | Йота | Kappa |
| Растворимость | |||
| Горячая (80 °C) вода | Растворимый | Растворимый | Растворимый |
| Холодная (20 °C) вода | Все соли растворимы | Растворимая натриевая соль | Растворимая натриевая соль |
| Горячее (80 °C) молоко | Растворимый | Растворимый | Растворимый |
| Холодное (20 °C) молоко | Сгущает | Нерастворимый | Нерастворимый |
Холодное молоко (Добавлено TSPP) | Увеличение сгущение или желирование | Загущает или гелирует | Загущает или гелирует |
| 50% сахарные растворы | Растворимый | Нерастворимый | Растворимый горячий |
| 10% солевые растворы | Растворимый горячий | Растворимый горячий | Нерастворимый |
| Гелеобразование | |||
| Влияние катионов | Негелирующие | Самые сильные гели с кальцием | Самые сильные гели с калием |
| Текстура геля | Негелирующие | Мягкий, эластичный | Твердый, хрупкий |
| Синерезис | Негелирующие | Нет | Да |
| Гистерезис | Негелирующие | 5-10 °C | 10-20 °C |
| Устойчивость к замораживанию-размораживанию | Да | Да | Нет |
| Синергия с саранчой бобовая жвачка | Нет | Нет | Да |
| Синергия с конжаком глюкоманнан | Нет | Нет | Да |
| Синергия с крахмалом | Нет | Да | Нет |
| Обратимость сдвига | Да | Да | Нет |
| Кислотная стабильность | Гидролиз | Гидролиз в растворе, ускоренный нагреванием; гели стабильны | |
| Protein Reactivity | Сильное взаимодействие белков в кислоте | Специфическая реакция с каппа-казеином | |
Carrageenan Features
| E-No. | E 407 |
| Происхождение | Экстракт морских водорослей |
| Химический состав | 1. Family of salts of sulfated galactan (high sulfate content 18–40%); 2. D-galactose, D-(3-6)-anhydro-galactose, sulfate ester groups |
| Пищевая ценность (в 100 г) - обмен веществ | 0 kJ (0 kcal); No resorption |
| Содержание волокон | 100% Soluble fibre |
| Токсикология | 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 |
| Растворимость при низкой температуре (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 |
| Внешний вид водного раствора | Clear for pure extracts, opaque-turbid for PES |
| Вязкость раствора в воде | Medium to high (hot solutions set to gels when cooling) |
| Влияние тепла на вязкость в воде (pH 7) | All κ-, ι-, and λ-C types are completely soluble in water and milk at T=80 °C (176 °F) |
Развитие вязкости в воде при 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 |
| Устойчивость к сдвигу | 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 |
| Эффект загущения | Высокий |
| Стабильность pH | Medium (pH 5.5-9) |
| Разложение | 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 |
| Формирование пленки | Высокий |
| Стабилизация эмульсии | Высокий |
| Гелеобразование | 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) |
| Прочность и стабильность геля | 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 |
| Прозрачность геля | Высокий |
| Tendency for gel syneresis | κ-C-gels: strong syneresis; ι-C-gels: no syneresis |
| Влияние электролитов (катионы +, 2+, 3+) | κ-C: strong gelation with monovalent potassium ions; ι-C: strong gelation with divalent calcium ions; λ-C: no impact |
| Реакция с ионами Ca2+ | Gelation with ι-carrageenan |
| Активность белков | 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 |
| Контроль кристаллизации | Gels of ι-C. and solutions of λ-C. are freeze-thaw stable, gels of κ-C. exhibit syneresis |
| Синергетическое действие с другими гидроколлоидами | 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 |
| Другие синергетические эффекты | 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 |
| Негативные взаимодействия | - |
| Уровень дозировки в продуктах питания | Low to medium (typical 0.02-3%) |
Carrageenan Advantages
Successful Additive
Carrageenan is one of the most popular and successful food additives in the world, for stabilizing, thickening, and gelling food systems.
Unique functional characteristics
It provides unique functional characteristics in food products and non-food systems.
Rich in antioxidants
Carrageenan has antioxidant activity and other properties that make it useful in health supplements.
Improve digestive system
Carrageenan influences the development of beneficial microbial communities in the digestive tract.
Lower Cholesterol Levels
Study shows that carrageenan can reduce lipid levels and blood cholesterol levels.
Преимущества каррагинана
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.
Carrageenan Applications
What are the typical applications for carrageenan?
Carrageenan can be found in a number of foods you eat every day, including yogurts, cheeses, chocolate milk and almond milk, ice cream, salad dressing, jams and jellies, hotdogs, beers, and more.
It can also be found in personal care products like toothpaste, shampoo and air fresheners, body soaps, face wash, makeup, pet food, and more.
| Application | Use level (%) |
| Hot-processed gelling applications | |
| Cake glaze | 0.60 - 0.70 |
| 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 |
| Fish gels | 0.50 - 1.00 |
| Frozen dough | 0.10 - 0.25 |
| Fruit-in-gel | 0.80 - 1.20 |
| 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 |
| Mayonnaise, imitation | 0.50 - 1.00 |
| Pasta | 0.10 - 0.50 |
| Petfood | 0.20 - 1.00 + LBG |
| Petfood, gravy | 0.10 - 0.20 + Guar |
| Pie filling | 0.30 - 0.50 |
| Poultry nuggets | 0.40 - 0.70 |
| 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 |
| Whipped cream | 0.01 - 0.05 |
| Hot-processed thickening applications | |
| Batter mixes | 0.10 - 0.30 |
| Coffee creamer | 0.10 - 0.20 |
| Desserts, creamy whipped | 0.15 - 0.30 |
| Fruit topping | 0.30 - 0.50 |
| Mayonnaise, imitation | 0.40 - 0.60 + starch |
| Moisture barriers or meat glaze | 0.80 - 1.20 |
| Salad dressing, hot process | 0.20 - 0.50 |
| Syrups | 0.10 - 0.30 |
| Variegates | 0.30 - 0.80 + starch |
| Cold-processed thickening applications | |
| Cheesecake (no bake) | 0.60 - 1.00 |
| Fruit beverages | 0.10 - 0.20 |
| 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 |
| Application | Use level (%) |
| Hot-processed milk thickening applications | |
| Calcium-fortified milk | 0.02 - 0.04 |
| Chocolate drink | 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 |
| Cream cheese | 0.05 - 0.08 |
| Egg nog | 0.05 - 0.12 |
| Evaporated milk | 0.005 - 0.020 |
| Ice cream (hard pack) | 0.010 - 0.015 + guar/CMC/LBG |
| Ice cream (soft serve) | 0.02 - 0.03 + guar/CMC/LBG |
| Детская молочная смесь | 0.02 - 0.03 |
| Shakes (RTE) | 0.02 - 0.03 |
| Sterilized milk | 0.01 - 0.03 |
| Soy beverages | 0.02 - 0.05 |
| 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 |
| Flans (RTE) | 0.20 - 0.30 |
| Flans (soy) | 0.20 - 0.30 |
| Puddings (cold fill) | 0.20 - 0.60 |
| Pumpkin pie | 0.45 - 0.55 |
| Cold-processed milk thickening applications | |
| Beverages, nutritional | 0.10 - 0.15 |
| Bread | 2.00 - 3.00 |
| Cheese spreads, sauces | 0.50 - 1.00 |
| Chocolate beverages, dry mix | 0.08 - 0.12 |
| Chocolate syrups | 0.20 - 0.40 |
| Desserts, dry mix | 0.15 - 0.20 |
| Desserts, aerated (mousse) | 0.50 - 1.00 |
| Ice cream (dry mix) | 0.50 - 0.80 |
| Meringue topping | 0.15 - 0.25 |
Kappa carrageenan with good gel properties is commonly used in confectionery. Carrageenan is a derivative of galactose, which is insoluble in cold water and gradually dissolved in hot water when heated to 60°C.
However, it is easy to be hydrolyzed in an acidic solution so that the gel force is destroyed.
However, when heated in an acidic solution, it is very easy to hydrolyze and destroy the gel force, so you should try not to use acid during the production process, or use a small amount of acid and add a buffer.
Carrageenan has a strong water absorption rate, up to 30 to 40 times, too much water in the production process will prolong the boiling time, and too little water can not fully dissolve the gelatin, which will affect the gelling ability. The general water consumption is 22 ~ 25 times that of carrageenan.
Here is the suggested carrageenan gummy candy recipe for your reference:
White Sugar: 15Kg
Starch Syrup: 35Kg
Carrageenan: 0.5Kg
Locust Bean Gum: 0.15Kg
Flavor: 60～80ml
Цвет: As per Req
Note: A moderate amount of fruit acid and the same proportion of buffer can also be added to the ingredients.
According to the literature, if carrageenan and locust bean gum are compounded in the ratio of 3:1 to 1:3, the strength and structure of the gel can be increased and improved, in addition to enhancing the phenomenon of overcoming dehydration shrinkage.
Contact us for more recipes
Based on years of research on carrageenan, agar, and konjac gum, and their compound products, we provide not only products but also product application solutions. Let Gino be your next long-term carrageenan supplier!
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Is Carrageenan Safe?
An overwhelming body of evidence supports the conclusion that carrageenan is safe and suitable for use in food.
Regulatory authorities in every region of the world including the United States, Europe, China, Japan, and Brazil have found carrageenan safe for use in food.
Most recently, in July 2014, the Joint FAO/WHO Expert Committee on Food Additives (JECFA), “concluded that the use of carrageenan in infant formula and formulae for special medical purposes for infants up to concentrations of 1000 mg/L is not of concern”. The committee reviewed all studies, including those claiming negative effects of carrageenan, and concluded that carrageenan was safe, even for those most vulnerable in our population—infants.
In addition, experts from the World Health Organization have placed carrageenan in the best possible category for any food additive, noting it “does not in the opinion of the committee represent a hazard to health.”
The International Agency for Research on Cancer has found carrageenan to be non-carcinogenic. It also doesn’t cause inflammation of the gastrointestinal tract.
There are many well-known multinational companies and groups around the world that produce and supply carrageenan and its compounding products.
If carrageenan is not safe, then why are there more and more carrageenan suppliers?
Контактная форма
Gino Biotech will always select the most reliable carrageenan producers and manufacturers, and we aim to be your best carrageenan supplier and a good partner for other hydrocolloids from China.
Отзывы
Не верьте нам на слово, просто послушайте, что говорят наши довольные клиенты!
Мы импортируем каппа-каррагинан and other additives from China to Argentina every month, and we have developed a great partnership with Gino Biotech since 2016.
Their dedication to our business is evident in all steps of the orders. We appreciate their great work. Nice carrageenan supplier!
Дэниел Кеннеди
We are a small factory for the preparation of sausages, we selected only reliable carrageenan suppliers especially to be assured of quality and service.
No doubt Gino is a very good carrageenan supplier & partner, we will keep the long-term good relationship with them in the future.
Черли Бансал
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