Properties of carrageenan

Carrageenan was used as ideal food additives in most of the packing foods today. They are having the properties of gelling and emulsifying ranging from a soft slime to a brittle gel that everyone can use in their life.  When the percentage of carrageenan is low as 4%, you may be actually walking on water.

Image result for carrageenan red algae

The carrageenan also has a high repose when it was used with some other materials, most importantly with milk proteins. Due to this property carrageenan is widely used at low concentrations in dairy products to prevent fractionation of milk constituents.

So that most of the application of carrageenan was found in chocolate milk, which is very popular daily drink in most of the developed countries like the USA. Carrageenan also has a property keeping the chocolate in a good suspension level.

Due to this kind of uses the pervasive are seaweed polysaccharides now that it is highly likely that you have eaten carrageenan. In addition to this, the carrageenan was used as one of the ingredients with some other seaweed product which is packed over 24 hours.

The main source of commercial carrageenan is found on the subtidal Irish moss beds in the cold-water Maritime Provinces of Canada. In that places we have found up to up to 65,000 wet tons of moss were gathered on each year at the starting period it was found.

The huge harvesting of carrageenan is collected using the long-handled rakes and specially-designed dredges going from small boats. The current time it’s about 35000 wet tons is collected on every year from that water bed.

After collecting it, the seaweed is undergone a drying process either by spreading and air-drying or by using rotary dryers, when it was completely dried, it sends to the huge factories where the actual process of carrageenan is taken place.

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