Refined carrageenan is a kind of algae polysaccharide compounds distilled from Eucheuma. It needs KCL to enhance solidifying. Carrageenan is extensively used in milk products to emulsify, thicken and improve the milk products' quality. It is used in aquatic medium as suspending agent and stabilizer. It is used in meat products as binder to decrease the syneresis-rate. In industries, carrageenan is used in cosmetics as excipient to improve lubricity and softness. In pharmaceutical industry, carrageenan is used as suspending agent of barium sulphate and other antibacterial gel or anti-acid gel. Carrageenan can also be used for drinks' clarification, suspending agent of friction agent, ceramic glaze and paint paste. The refined carrageenan produced by our company is of high viscosity, high strength and transparency. Our refined carrageenan is widely used in food industry and non-food industries.

Semi-refined carrageenan is a semi-finished product of the carrageenan that contains 30% Cellulose. It is of low transparency and low viscosity, so it needs KCL to enhance solidifying. For its low price, our semi-refined carrageenan is well-received by pet can manufacturers or manufacturers who have no high demand for product transparency.

Carrageenan candy powder is a kind of combined colloids with carrageenan as the main part. Carrageenan is used in soft sweets as coagulator. The soft sweets with carrageenan are of high transparency, high flexibility and high stability. They are more tasteful and will not stick teeth. The carrageenan candy powder we produced can be used to make all kinds of agar fruit jelly and fruit flavored jellies.

Notes for Use
1. Carrageenan candy powder under high sugar can't dissolve easily. We suggest dissolving carrageenan candy powder in water first or there will be some small gel particles.
2. If the content of reducing sugar is too low, the carrageenan candy powder is easy to return sand-like after being stored for a long time. If the content of reducing sugar is too high, in the process of sugaring off, the carrageenan candy powder would be not molding.

Carrageenan is the only natural colloid that can react with proteins. It can be used in meat products to offer better structure and water holding capacity. Our carrageenan ham powder is widely applicable to luncheon meat, hamsausage, meatballs and other meat products. The carrageenan ham powder has good water holding and fresh-keeping effects and can increase the productivity. The products with carrageenan ham powder are of good slice ability, smooth and bright section, delicious taste, smooth mouthfeel, good elasticity and thick fragrance.

Notes for Use
Adopting injection technology or tumbling technology, the carrageen ham powder should be of different formulas.

Carrageenan has gelling, suspending and thickening properties. Our carrageenan cold-drink powder can improve the product quality, offer enjoyable mouthfeel, increase cold-drinks' thickness, make the pulp be evenly distributed in the cold-drinks and slow down the sinking speed of pulp. Meanwhile, since carrageenan can have complexation with proteins, carrageenan can improve the stability of vegetable protein drinks when heated to a certain extent.

Carrageenan jelly powder mainly contains carrageenan, konjac gum, locust bean gum and CMC. Our carrageenan jelly powder can be used in producing fruit jellies, milk pudding and frozen fruit can. It can make jellies have good elasticity and water-holding capacity. After solidification the jellies are semi-solid with high transparency and fine texture.

Notes for Use
1. Heat Preservation
If the heat-preserving time is not long enough, the carrageenan jelly powder can't dissolve completely and the jellies will not have good mouthfeel. If the heat-preserving time is too long, the jellies are difficult to be shaped. For this reason, we suggest not keeping jellies warm after boiling in summer and keeping the jellies warm for 10 minutes after boiling in winter. In spring and autumn, the heat-preserving time is between them.
2. Since carrageenan is acid nonresistant, the temperature of adding acid should be as low as possible. In general, acid is added at 70-80 degrees before filling jellies. The temperature of adding acid can also depend on the actual technology it adopts.
3. After boiling, use a screen cloth to filter the material liquid so as to remove the undissolved konjac gum granules and get relatively transparent jellies.

Carrageenan is an effective wort clarificant. It can quickly precipitate proteins and make the wort get clear appearance, which is good for yeast growth and filtering, can reduce the filtering loss, increase the wort content, improve the biological stability of beer and prolong the quality guarantee period of beer.

Carrageenan

Carrageenan is a kind of lyophilic colloid distilled from some red algae plants. Its chemical structure is calcium, potassium, sodium and ammonium salt of polysaccharide salfate composed of galactose and dehydrated galactose. According to the different salfate combination, carrageenan can be divided into three types: Kappa, Iota and Lambda types.

Properties
Carrageenan is a kind of white or light brown granules or powder, odorless or slight odor, smooth mouthfeel. It dissolves in water at about 80 degrees and forms slight milky white, sticky and transparent fluid solution. If it is first soaked in alcohol, glycerin or sucrose water, it will be easy to disperse into water. Mix carrageenan with 30 times water and then boil the solution for 10 minutes, the solution will form gel after cooling. If carrageenan is combined with water, the viscosity will increase. Carrageenan has emulsifying effect after reacting with protein and can stabilize the emulsified solution. It can also lower the water holding capacity of salt and potassium chloride.
Carrageenan is acid nonresistant. If it is added some acid, it will have degradation reaction. The hydrolysis reaction of carrageenan is related to the PH of solution, the heating temperature and heating time. At the same temperature, the lower the PH of solution is and the longer the heating temperature is, the faster the degradation of carrageenan is and the greater the gel strength decreases. At the same PH, the higher the heating temperature and the longer the heating time, the greater the gel strength decreases.

Applications
Carrageenan is widely used as gelling agent, thickening agent and suspending agent to stabilize emulsion and decrease the syneresis-rate, shape, cement and spread. 70%-80% carrageenan all over the world is used in food industry and food manufacturing with 52% in dairy products, 16% in jellies and 10% in other food. Carrageenan is a kind of soluble vegetable fiber and can't be absorbed by people basically. The FDA lists carrageenan as safe food.
The food industry mainly makes use of the gelling, thickening and stabilizing properties of carrageenan and secondly uses carrageenan to improve the taste and appearance of food. Carrageenan is indispensable in the production of milk products and milk imitation. In the production of ice cream, it contributes to forming creaminess, avoiding ice crystals, avoiding bleeding when the freeze melts and preventing whey separation before the ice cream mixture freezes. In the production of luncheon meat and ham sausage, it is used to improve the quality and taste of meat products, increase the adhesive force of minced meat and meat particles, prevent the isolation between water and fat in meat to make finished meat products be of good slice ability and get smooth and glossy cutting section.
In other non-food industries, for its stickness and gelling property, carrageenan is used as emulsion stabilizer, corrodent and suspending agent for other solid, gel, solvent and replacement of oil solvent. In the production of cosmetics, it can be used in the formulations of toothpaste, detergent and vanishing cream. In metal processing industry, it is used as suspending agent of metal friction agent. In ceramics, it is used as suspending agent of glaze. It can also used as loose agent and suspending agent of pigments and thickening agent of water-based paints. For medicinal uses, it can be used as suspending agent of barium sulphate for X-ray fluoroscopy, emulsifier of mineral oil and can be used to prepare antiacid gel. In agriculture, it is used as suspending agent and adhesive of herbicide and pesticide to improve the effect of farm chemical. In the production of pet food, carrageenan and same amount of locust gum can prevent fat separation, make the liquid of can full and form jelly granules in products. It can also be added into beer and wine as clarifying agent to remove proteins in liquor.

South Fujian Agar Co., Ltd. is an experienced carrageenan manufacturer in China. We provide a great variety of carrageenan, such as refined carrageenan and carrageenan candy powder. Established in 1985, our company has had more than 20 years of experience in producing carrageenan, which enables us to produce high quality carrageenan adapting to the market and provide satisfying services for customers. We have rich experience, choose us, choose specialty. Welcome to contact us!