Каппа каррагинан стандартизированный
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Sugar standardized carrageenan blend. It is a white powder obtained from brown seaweed. Carrageenan is extracted from red seaweed. Chemically, it is a hydrocolloid composed mainly of potassium, sodium, magnesium and calcium sulfate esters of galactose. There are three types of carrageenan known: kappa, iota and lambda. Each type has certain characteristics. Kappa carrageenan dissolves in hot ..
Sugar standardized carrageenan blend. It is a white powder obtained from
brown seaweed.
Carrageenan is extracted from red seaweed. Chemically, it is a hydrocolloid
composed mainly of potassium, sodium, magnesium and calcium sulfate esters of
galactose. There are three types of carrageenan known: kappa, iota and lambda.
Each type has certain characteristics. Kappa carrageenan dissolves in hot water
and forms stable, brittle gels when cooled. Also, kappa carrageenan, interacting
with casein micelles, stabilizes dairy products. Iota carrageenan forms more
elastic and resilient gels resistant to syneresis. Lambda carrageenan dissolves
in both cold and hot water and is used as a thickener rather than a gelling
agent. According to the degree of purification and the method of production,
refined carrageenans of high purity are distinguished, which form transparent,
colorless gels without taste and odor, and semi-refined carrageenans, which give
a yellowish opaque gels with a characteristic smell of algae.
Potential Benefits:
- Reduces cold spreading of mass in caramel and toffee
- Simplifies the production process
- Changes the structure
- Increases economic efficiency
Storage:
Should be stored in a cool and dry place at a temperature not exceeding 25 ° C
and humidity less than 60%.
| Specifications | |
| Release form | Порошок |
| View | Carrageenans |