![]() ![]() Kappaphycus Alvarezii (Cottonii) and Eucheuma Denticulatum (Spinosum) seaweeds have been successfully cultivated on a commercial scale in the Philippines, Indonesia and Tanzania. After being harvested, seaweeds are placed under the sun to dry until they reach a humidity level that is ideal for processing. Seaweeds are usually harvested manually by fishermen in low depths at low tides or by diving using appropriate equipment. Some species like Chondrus Crispus and Gigartina skottsbergii produce mixed type carrageenan kappa/lambda or kappa/iota. The species that produce lambda type carrageenan generally belong to the Gigartina species. The specie that produces iota-type carrageenan is Eucheuma Denticulatum (former Eucheuma Spinosum). The species that produce kappa-type carrageenan are Kappaphycus Alvarezii (former Eucheuma Cottonii) and Hypnea Musciformis. Some species of seaweed may produce a mixed type carrageenan such as kappa/iota, kappa/lambda or iota/lambda. Seaweeds of different species and sources produce different types of carrageenan such as kappa, iota and lambda. The carrageenan content of commercial seaweeds varies from 20% to 40% of dry weight, depending on the seaweed species and the sea conditions, such as luminosity, nutrients, water temperature and oxygenation. It may also be used as a suspending, gelling, emulsifying, stabilizing and water retaining agent in other industrial applications.Ĭarrageenan is obtained from several kinds and species of seaweeds belonging to the Rodophyceae class. In water it shows typical hydrocolloid properties of thickening and gelling, while in milk systems it also has the property of reacting with proteins to furnish additional stabilizing abilities.Ĭarrageenan has a unique ability to form a wide variety of gel textures at room temperature: rigid or elastic, clear or turbid, tough or tender, heat stable or thermally reversible, low or high melting/gelling temperatures. Carrageenan is a multifunctional ingredient and it behaves differently in water and in milk systems. In this respect alginates are more akin to pectins, found in land plants, than to the other seaweed hydrocolloids.Ĭarrageenan is a hydrocolloid extracted from some red seaweeds belonging to the Eucheuma (kappaphycus), Chondrus, Gigartina and Hypnea species. It is used in a wide variety of applications in the food industry as a thickening, gelling, stabilizing and suspending agent in water and milk systems. Alginates, though anionic, are polymers of mannuronic and guluronic acids and as such owe their ionic character to carboxyl rather than sulfate groups. Agars, though also galactans, have little half-ester sulfate and may be considered to be nonionic for most practical purposes. In this respect they differ from agars and alginates, the other two classes of commercially exploited seaweed hydrocolloids. Due to their half-ester sulfate moieties they are strongly anionic polymers. Chemically they are highly sulfated galactans. Kappa carrageenan is able to interact synergistically with other gums, such as locust bean gum and konjac mannan, to modify further the gel texture.Ĭarrageenan E407 Carrageenan gum Chondrus 3,6-Anhydro-D-galactan Aubygel Aubygum Burtonite Carastay Carrageen Carrageenin Carragheanin Carragheen Carraguard Chondrus Coreine Eucheuma spinosum gum Galozone Gelcarin Gelozone Genugel Genuvisco Gum Chrond Gum carrageenan Gum chon Irish moss extract Irish moss gelose Killeen Lygomme Marine Colloids Pellugel Satiagel Satiagum Seakem carrageenin Viscarin Carrageenan iota Carrageenan iota-Carrageenan kappa Carrageenan kappa-Carrageenan lambda Carrageenan lambda-Carrageenan thickener, stabiliser, gelling agent, emulsifierĬarrageenans are commercially important hydrophilic colloids (water-soluble gums) which occur as matrix material in numerous species of red seaweeds (Rhodophyta) wherein they serve a structural function analogous to that of cellulose in land plants. ![]() These polymers have a backbone of galactose but differ in the proportion and location of ester sulfate groups and the proportion of 3,6-anhydrogalactose. Kappa and Iota Carrageenans have very similar structures and therefore share many properties. The structure of Carrageenans has a major role when it comes to characteristics and properties. Carrageenans are used in a wide range of industries, especially the food industry, where their gelling qualities and viscointensifying properties are greatly valued. ![]()
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