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Carrageenan application in food industry
Carrageenan strong stability, dry powder for long-term storage is not easy to degrade. It in neutral and alkaline solution is also very stable, even heating also won't hydrolysis, but in acidic solution (especially pH value more than 4.0) carrageenan easy happening acid hydrolysis, gel strength and viscosity drops. It is notable that in neutral condition, if carrageenan in high temperature and long time heating, hydrolysis, lead to gel strength will be reduced. All types of carrageenan can be dissolved in hot water with the hot milk. Soluble in hot water can form the viscosity tran***rent or slight milky easy movable solution. Carrageenan in cold water expands only bibulous insoluble. Based on the nature of carrageenan has, in the food industry usually have their thickener, gelling agent, sc, emulsifier and stabilizer etc. And these carrageenan production application and rheological properties has great relation, thus accurately mastering carrageenan rheological properties and in the change rule of various conditions of production has the vital significance.
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| Company: |
JinanZippy chemical co.ltd
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| Contact: |
Ms. Cindy Yuan |
| Address: |
No.138.Huaneng road, Jinan city, Shandong province, China |
| Postcode: |
250100 |
| Tel: |
86-531-88162926 |
| Fax: |
86-531-88162926 |
| E-mail: |
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