Carrageenan/other physicochemical parameter detection

This standard is applicable to food additives such as carrageenan, which are extracted and processed from red algae (Rhodoph yceae) plants using water or alkaline solution as raw materials. The product is a mixture of three basic models: K (Kappa), I (Iota), and a (Lambda). Carrageen (CAS 9000-07-1), also known as carrageenan, carrageenan, or Irish moss gum, is a collective term for polysaccharides extracted from marine red algae (including carrageenan, Eucheuma, Cedaria, and Sargassum). It is a mixture of various substances, including ι (Iota), κ (Kappa), λ (Lamda), μ (mu) Four types. Carrageenan has strong stability and dry powder is not easily degraded after long-term storage. It is also stable in neutral and alkaline solutions, and will not be hydrolyzed even when heated. However, carrageenan is prone to acid hydrolysis in acidic solutions (especially pH ≤ 4.0), and the strength and viscosity of gel decrease. It is worth noting that under neutral conditions, if carrageenan is heated at high temperature for a long time, it will also be hydrolyzed, resulting in a reduction in gel strength. All types of carrageenan can be dissolved in hot water and hot milk. Soluble in hot water can form a viscous transparent or slightly milky white easily flowing solution. Carrageenan can only absorb water and expand in cold water, but cannot dissolve. Based on the properties of carrageenan, it is commonly used as a thickener, gelling agent, suspension agent, emulsifier, and stabilizer in the food industry. The production and application of these carrageenans are closely related to their rheological properties, so accurately grasping the rheological properties of carrageenan and its changes under various conditions is of great significance for production

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