Carrageenan is white or light brown granular or powder, odourless or slight odor, taste is executed. About 80 ℃ water soluble in, forming sticky, transparent or light milky liquid solution. Such as ethanol, glycerol, or first saturated sucrose solution soaked, and is more easily dispersed in water. With 30 times solution of water to boil for 10 min after cooling gel. Combined with water viscosity increases, the reaction with protein emulsification, emulsion stability.
Carrageenan, stretching carageen glue, antlers algin, Irish moss glue, is composed of galactose and dehydration galactose polysaccharide sulfate calcium, potassium, sodium, ammonium salt. Because different sulfate combining form, production of 7 kinds of main types of carrageenan, k - type, ι - types, lambda - dominated, gamma, parameter types, factors, types, mu - types.
Based on the properties of carrageenan has, in the food industry usually it is used as thickener, gelling agent, suspending agent, emulsifier and stabilizer, etc. And the production application of carrageenan and its rheological properties are larger, and accurately grasp the rheological properties of carrageenan and its change rule under various conditions is of great importance to production.
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