Knowledge about carrageenan

Carrageenan is a hydrocolloid/edible gum extracted from red algae and seaweeds. It is a plant-based natural coagulant extracted from algae, like agar, and appears as white or light brown granules or powder when dried. Although it is also an algae-derived gel, the texture of jelly made from carrageenan is more elastic than agar, so carrageenan is a good coagulant, usually replacing agar, gelatin, and pectin. Before understanding the effects of carrageenan, let's understand the definition of carrageenan.

Here is the content list:

• What is carrageenan?

• Effects of carrageenan

• Is carrageenan safe to consume?

What is carrageenan?

Carrageenan, also known as unicorn cabbage gum, stone flower cabbage gum, antler cabbage gum, or hornbeam gum, can be divided into κ-, ι-, λ-, γ-, ν-, ξ- and μ-types due to the different binding forms of sulfate esters, and the first three types are commonly used.

Carrageenan is white or light brown granules or powder, odorless or slightly odorous, with a sticky and smooth taste. Dissolved in water at about 80°C, it forms a viscous, transparent, or slightly milky white solution that flows easily. It is easier to disperse in water if first wetted with ethanol, glycerin, or saturated sucrose aqueous solution. Boil the solution with 30 times of water for 10min, and then become colloid after cooling. Combine with water to increase the viscosity, and react with protein to act as emulsification, so that the emulsion is stable.

Carrageenan is widely used in the manufacture of jelly, ice cream, pastry, fudge, canned food, meat products, porridge, bird's nest, soup, cold food, etc.

Effectiveness of carrageenan

Carrageenan has strong gel forming and high viscosity properties, it can form highly elastic, highly transparent, and stable hydrocolloid, it can keep its gel strength and viscosity even after a long time, and it will not be hydrolyzed even when heated in medium and alkaline solutions; it has a good binding property with protein, it can form inter-ionic interaction with positively charged protein molecules, this unique reactivity is unique among all colloids. It can play a synergistic role with carrageenan, acacia bean gum, konjac gum, xanthan gum, etc. The mixture can change the gel characteristics, make the gel tend to be elastic, and can reduce the phenomenon of water retention. The use of carrageenan in meat can keep the moisture in the meat well and make the meat more tender. Its unique properties cannot be replaced by other hydrocolloids, which has led to the rapid development of the carrageenan industry.

Is carrageenan safe for consumption?

In terms of safety, carrageenan is extracted from plants and has no safety issues of its own, so it is allowed to be used in the domestic food processing industry. Although carrageenan is often used as a thickening agent, it is not only a thickening agent but also dietary fiber. The moderate consumption of carrageenan clears the harmful toxins accumulated in the intestinal tract for a long time, which is beneficial to human intestinal function.

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