Carrageenan (E407)

International Index:

CARRAGEENAN (E407)

Source

Carrageenan is a polysaccharide extracted from two species of red algae Kappaphycus alvarezii and Eucheuma denticulatum.

Characteristics

E407 is white to yellowish powder, and it is odorless. It is soluble in water at about 80oC, forming an opaque white viscous solution. The viscosity of the solution depends on the type of carrageenan, the molecular weight, the temperature, the ions present, and the carrageenan content.

Carrageenan is not digested in the human body, has no nutritional value, and acts only as a dietary fiber.

E407 has several special properties for gelling, thickening, and stabilizing foods. Carrageenan is very diverse in composition and configuration. This leads to carrageenan having different properties and applications.

Classification

There are three main types of carrageenan: kappa-, iota-, and lambda- carrageenan. These carrageenans are distinguished from each other by the content and distribution of the sulfate ester groups in their structure. Different gels will have different structures, solubility, melting temperature, gelation temperature, etc. The two types of kappa and iota form heat-reversible gels, with gel structures ranging from hard, brittle to soft and elastic. Lambda type does not gelling.

Kappa carrageenan can interact with other food colloids to improve gel structure. Therefore, it is widely used to stabilize and stabilize dairy and dairy products.

Application in products

Carrageenan provided by Ingreda offers the following amazing benefits to your food:

• Helps to bind and strengthen the gel network of the product.
• Ensures dispersion in the dairy product at a very low dose due to its ability to interact effectively with dispersants.
• Provides uniformity and good organoleptic properties.
• Stabilizes the emulsion of the product, preventing phase separation or coagulation.
• Acts as a thickener and gelling agent.

As a result, our Carrageenan is suitable for a wide range of milk, beer, jelly, pet food, pudding, etc…

In addition to Carrageenan as an additive, Ingreda also offers other thickening, stabilizing, and gelling agents such as Gellan gum, Xanthan gum, Guar gum, and Arabic gum. For more information, please visit Thickeners.