Carrageenan, or carrageenin, are a kind of hydrocolloid extracted from red seaweeds. Carrageenan has an ability to form gel, stabilize, thicken, emulsify, film, which are applied as gelling, thickening, stabilizing, emulsifying or suspending agent in food, daily chemical and pharm industry. It is also regarded as safe and nontoxic by FAO and JECFA.
It is high-molecular-weight polysaccharides made up of repeating galactose units and 3,6 anhydrogalactose, both sulfated and nonsulfated. The yunits are joined by alternating α-1,3 and β-1, 4 glycosidic linkages.
Drinks and dairy products: thicken, stabilize, shape, suspend, and gel; Poultry products: increase water retention, improve the flavor and structure; Beer: clarifier to remove haze-causing proteins.
Package & Storage
Storage: Storage in cool & dry place.