Carrageenan semi RAF. BLK 2120

Kappa-carrageenan dissolves in hot water 70-80°C. It is not soluble in cold water. After dissolution and subsequent cooling, Kappa-carrageenan gives thermally reversible gels with the strength of jelly (about 450-550 g/cm2 at a solution concentration of 1.5%, t = 20 ° C).

The gelation point is 35-50 ° C, but it largely depends on the concentration and presence of cations (potassium, sodium, and calcium ions). The concentration of these cations determines the strength of the gel and can significantly affect the value of this parameter.

Semi-refined, containing cellulose, carrageenan forms a not completely transparent p-p and gel, so it is less suitable for jellies and fills, but in dairy, fat or starch-containing foods, this is not essential.

Semi-refined carrageenan is usually used in stabilization systems. In addition, there are various types of gums in such systems. Such systems can significantly reduce heat loss in the finished product. The finished products are the least affected by the process of syneresis.

Carrageenan is used in meat, fish, dairy, and confectionery industries.

Packing-bags of 25 kg.

Check the availability and price with the Manager.