Carrageenan E-407 Farmalabor 100g

Carrageenan E-407 Farmalabor - Food Additive

Carrageenan is a natural product, today coded among food additives with the initials E407, extracted from red algae belonging to the Rhodopophyceae class, characterized by the presence of D-galactose bridges which, depending on their position, allow the distinction of this product in three different chemical forms, such as kappa, iota and lambda .
The particular chemical-physical characteristics, which we will analyze in detail below, have allowed Carrageenan to be widely used in the pharmaceutical, cosmetic and above all food industries, given its thickening, solubilizing, stabilizing and emulsifying capacity, making it particularly useful in dietary products. thanks to the very low caloric impact, replacing classic emulsifiers such as oil and milk derivatives.

Main characteristics of Carrageenan

• Origin: red algae mainly from the watery abstraction of Chondrus, Gigartina and various species of Eucheuma;
• Chemical composition: hydrocolloid consisting of alpha 1 3 and beta 1 4 bonds of D galactose generally sulphured for 40% of the total weight, therefore presenting negative charges at normal Ph values;
• Solubility: soluble in hot water, less soluble in cold water;
• Gel formation: in cold water and above all following the presence of potassium ions or calcium ions, Carrageenan tends to form a viscous gel chemically constituted by helices;
• Metabolism: the hydrolysis of glycosidic bonds takes place at very low pH and thanks to the presence of sulfatase, therefore hardly achievable in the gastro-enteric environment;
• Molecular weight: very important feature, especially in light of the most recent scientific evidence according to which low molecular weight fragments (20, 30 thousand daltons), defined as Polygenins, can present inflammatory activity, thus defining very precise limits relating to the presence of "low" molecular residues in the finished product. Carrageenan, on the other hand, generally has a molecular weight of over 100,000 daltons.
• Properties: Carrageenan easily combines with milk proteins, improving their solubility and therefore exerting an emulsifying and stabilizing effect;
• Dosages: it is generally found in food products with concentrations between 0.005 and 2%.
• Main uses: Carrageenan is used in the preparation of preserved foods, dietary formulations, baby products, toothpastes, cosmetics, skin cream preparations, pesticides and laxatives.

It is used in the pharmaceutical, cosmetic and food industries!

METHOD OF USE

Carrageenan is used in food preparations. It disperses in cold water and is totally soluble above 70 ° C. Gelling occurs when the solution becomes cold. How to use it: pour the carrageenan powder into the water or milk, stirring until dispersion (70-80 ° C). Do not pour the liquid over the powder. Recommended dosage: 0.2-1%.

FORMAT

100 g jar.