Semi-refined carrageenan does not move cell wall cellulose and it is not extracted out of the seaweed. Semi-refined carrageenan is washed and alkali treated seaweed.Refined carrageenan is mainly made from solution by alcohol precipitation or potassium gelation.Refined Carrageenan: Cleaned and washed seaweed→ Extraction (move cell wall cellulose)→ Filtration/Gelation (using filter aid)→ dry→ Mill→ Packaging. ![]() Semi Refined Carrageenan: Cleaned and washed seaweed → Cooking → Decolorization → Dry → Mill → Packaging.Semi Refined Carrageenan manufacturing process/ carrageenan extraction process Hydrolysis in solution, accelerated by heat gels are stable Summary of Kappa, Iota, Lambda Carrageenan properties Carrageenan Type Lambda carrageenan is a highly sulphated type of carrageenan that mainly used for its ability to impart mouth feel and a creamy sensation to dairy products.It is Cold soluble and can react with milk. Lambda Carrageenan can be used in food that do not need to heat, like some instant sauce. Lambda has Non-gelling property is mainly used in chocolate milk.What is Iota Carrageenan – Viscous & Non-gelling Solutions IOTA CARRAGEENAN is free from Syneresis when it gels.IOTA CARRAGEENAN can reactive with Calcium ions.Solubility: IOTA CARRAGEENAN is Partially cold soluble in water and can soluble at 80⁰C water.Gel property: The gel made from Iota is Soft and elastic gel.Kappa and iota can be used together in ice cream and air freshener gels. It is mainly used in soft gel capsules, jelly, ice cream and so on. It has weak gelling property when compared with Kappa.IOTA CARRAGEENAN is sourcing from Spinosum seaweed. Iota carrageenan forms an elastic gel with good freeze thaw and re healing properties.What is Iota Carrageenan – Soft & Elastic Gel Kappa Carrageenan will be with syneresis when it gels.Solubility: cannot Soluble in water and can soluble at 80⁰C water.The gel strength is more strong in the presence of potassium ions. Kappa carrageenan yields a strong Firm and brittle gel than Iota carrageenan. Use & Application: Kappa has Strongly gelling properties and is mainly used in meat, canned pet food, beer, in some jelly, ice cream and so on.Kappa Carrageenan is sourcing from Cottonii seaweed.What is Kappa Carrageenan – Firm & Brittle Gel LAMBDA CARRAGEENAN can only plant in cold water, most planted in South America. The seaweed for Kappa and Iota are planted in warm water such as in Philippines. 90% percent of Kappa and Iota Carrageenan is harvested in Philippines. There are two Types of carrageenan classified from extraction process: Refined Carrageenan and Semi Refined Carrageenan. There are three Types of Carrageenan classified from the seaweed source: Kappa Carrageenan: source from Cottonii seaweed, IOTA CARRAGEENAN: source from Spinosum seaweed, LAMBDA CARRAGEENAN from Gigartina. The largest commercial source of kappa seaweed is in Philippines where the weed is actually farmed rather than wild harvested. Other names for carrageenan in food, e407 stabilizer, 407 food additive, seaweed extract.Carrageenan has a synergy effect with other hydrocolloids like konjac gum. ![]()
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