How to use carrageenan

Carrageenan is a common additive. It usually appears as a white or light brown powder with a sticky texture. Carrageenan is added in the production process of many foods. When carrageenan is added to the food, it becomes more viscous. Currently, foods that have carrageenan added generally include jelly, ice cream, soft candy, meat products, and soups.

How to use carrageenan

Soak in water for 20 to 30 minutes before use, then add to the ingredients and boil and stir. The dosage of carrageenan is very small, and the generally required concentration is only about 1%. It should be dissolved in cold water before use, soaked for about 1 hour and then heated to above 75 degrees. If salt needs to be added during use, you can add 1/1000-2 of sodium chloride or potassium chloride to the water when dissolving the carrageenan, and then add the carrageenan to the water and it will dissolve immediately.

Characteristics of Carrageenan

Solubility:

Insoluble in cold water, but can swell into a gel block, insoluble in organic solvents, easily soluble in hot water to form a translucent colloidal solution (the dissolution rate increases in hot water above 70°C;

Gelation:

It can generate thermoreversible gel in the presence of potassium ions;

Thickening properties:

When the concentration is low, a low-viscosity sol is formed, which is close to a Newtonian fluid. When the concentration increases, a high-viscosity sol is formed, which becomes a non-Newtonian fluid.

Synergy:

It can produce synergistic effects with locust bean gum, konjac gum, xanthan gum and other colloids to improve the elasticity and water retention of the gel;

Health value:

Carrageenan has the basic characteristics of soluble dietary fiber. After being degraded in the body, carrageenan can form a soluble complex with fibrin. It can be fermented by intestinal bacteria into CO2, H2, biogas and short-chain fatty acids such as formic acid, acetic acid and propionic acid, becoming an energy source for probiotics.

Main Application

Application of carrageenan in daily chemical industries such as detergents and cosmetics: Detergents containing carrageenan are better than methylcellulose in preventing re-contamination. In liquid detergents, it can improve their dispersion and storage properties. In cosmetics, since carrageenan is easily absorbed by the skin, it can be mixed with glycerin and other substances to make emollients. It can be used as an emulsifier in some lotions and shampoos to make the products lubricated and soft, and the stability of the lotion is also improved.