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Carrageenan Carrageenan is a family of sulfated polysaccharides extracted from red seaweed (Eucheuma, Kappaphycus, Gigartina species) through hot alkaline extraction, purification, and alcohol precipitation or filtration. Refined E407 achieves 95%+ pure carrageenan through cellulose co-precipitation filtration for crystal-clear gels, while PES E407a (Processed Eucheuma Seaweed) retains 15-20% insoluble cellulose for 20-30% cost savings with identical functionality and regulatory approval. The three main types differ by sulfate ester positions creating unique cation interactions: Kappa (one sulfate, potassium reactive), Iota (two sulfates, calcium reactive), Lambda (three sulfates, non-gelling). Used as gelling agent, thickener, stabilizer (INS 407/407a) providing superior heat stability, freeze-thaw resistance, and synergy with dairy proteins across pH 4-10. Types Comparison: Kappa: Brittle potassium gels (60-70°C melt), casein reactive, firm texture Iota: Elastic calcium gels (70-80°C melt), freeze-thaw stable, feathery break Lambda: Cold/hot thickener, no gel, high viscosity
