Special Ingredients Carrageenan Kappa 250g Premium Quality Suitable for Vegans, Vegetarians & OVO- Lacto Vegetarians, Non-GMO, Gluten-Free, Non-irradiated – Recyclable Plastic Container

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After harvest, the seaweed is dried, baled, and sent to the carrageenan manufacturer. There the seaweed is ground, sifted to remove impurities such as sand, and washed thoroughly. After treatment with hot alkali solution (e.g., 5–8% potassium hydroxide), the cellulose is removed from the carrageenan by centrifugation and filtration. The resulting carrageenan solution is then concentrated by evaporation. It is dried and ground to specification. All three carrageenan forms have stabilizing properties in the presence of casein and whey protein.

Antonopoulos A., Favetta P., Helbert W., Lafosse M. (2005). On-line liquid chromatography electrospray ionization mass spectrometry for the characterization of κ- and ι-carrageenans. Application to the hybrid ι−/υ-carrageenans. Anal. Chem. 77, 4125–4136. doi: 10.1021/ac050091o, PMID: [ PubMed] [ CrossRef] [ Google Scholar]et al., Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods?, Food Funct., 2018, 9(3), 1344–1352 RSC. Maleic anhydride (MAH) is an important unsaturated organic acid anhydride with a strong oxidation property and can esterify hydroxyl compounds with high steric hindrance [ 9]. MAH-esterified starch, which was produced by using corn starch as the material and MAH as the esterifying agent via a dry method, could increase the length of the starch side chain and consequently enhance thermoplastic characteristics [ 10]. The modification of κCar with MAH has been reported [ 11, 12]. However, reports on the modification of κCar with MAH only and focusing on its physicochemical properties, such as gelling and thermal properties, are almost limited (to the best of the authors’ knowledge). We hypothesize that MAH can replace one of the κCar hydroxyl groups and be grafted onto its structural unit. In consideration of the κCar gelation mechanism [ 13], introducing MAH groups to κCar molecules would form “kinks” and repulsive groups in molecular chains, reduce the binding force, and prevent the synthesis of double helix chains, thus weakening the gel strength of κCar [ 14]. Inserting a bulky MAH group may reduce the interaction of adjacent κCar chains and promote discontinuity in the hydrogen bonding. Incorporating bulky groups on the κCar chains may also increase the ability of gels to retain water, thereby enhancing the water holding capacity [ 15]. The side chain length and the molecular chain spacing of κCar will also increase [ 16], whereas the intermolecular force will decrease, thus reducing the gelling temperature. These studies indicate that MAH modification transforms κCar as a new feature hydrocolloid with low gel strength and gelling temperature but high water holding capacity. McHugh, Dennis J. FAO Fisheries Technical Paper 288 - Production and Utilization of Products from Commercial Seaweeds, Chapter 3 - Production, Properties and Uses of Carrageenan, Food and Agriculture Organization, Rome, 1987 Carrageenans contain 15–40% ester- sulfate content, which makes them anionic polysaccharides. They can be mainly categorized into three different classes based on their sulfate content. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. [2] de Mentrida, Alonso (1841). Diccionario De La Lengua Bisaya, Hiligueina Y Haraya de la isla de Panay. En La Imprenta De D. Manuel Y De D. Felis Dayot. p.380.

M. L. Weiner, Parameters and pitfalls to consider in the conduct of food additive research, Carrageenan as a case study, Food Chem. Toxicol., 2016, 87, 31–44 CrossRef CAS PubMed. Values are mean ± standard deviation. Different lowercase superscripts within the same column indicate significant differences ( p< 0.05). Yaphe W, Arsenault GP (1965) Improved resorcinol reagent for the determination of fructose, and of 3,6-anhydrogalactose in polysaccharides. Anal Biochem 13:143–148 Products with carrageenan may be labeled as “natural,” but limited studies show that carrageenan may promote or cause:M. L. Weiner, Food Additive Carrageenan: Part II: A critical review of carrageenan in vivo, safety studies, Crit. Rev. Toxicol., 2014, 40(3), 244–269 CrossRef PubMed. Several extraction methods have been implemented, with enzyme-based processing techniques being more promising and environmentally friendly than traditional extraction methods ( Tarman et al., 2020). Despite the potential for this technology to be used on an industrial scale, there has been relatively little progress in using enzymes to produce carrageenan from seaweed. Regardless, the cellulase enzyme is one of the most widely used enzymes for carrageenan extraction, as demonstrated in K. alvarezii ( Varadarajan et al., 2009). In general, the enzyme cellulase must be added to the mixture (which includes ground seaweed and distilled water) before boiling it for 1h in a water bath with a shaker at 50°C. The suspensions were then centrifuged, and the supernatants were separated and used to generate the supernatant fraction. Approximately one volume of supernatant is poured into two volumes of 2-propanol, causing the polysaccharides to precipitate as long fibers. The clear solution was removed from the samples by centrifugation (12,000rpm, 4°C, 30min), and the samples were referred to as the precipitated fraction. The samples were dried using a rotary evaporator before being freeze-dried in a freeze dryer. Because carrageenan is found in the hydrosoluble portion of the cell wall component ( Lechat et al., 1997), the seaweed’s cell wall must be shattered for the carrageenan to be released. Carrageenans can be effectively extracted using cellulases because cellulose is the primary component of seaweed cell walls ( Masarin et al., 2016). Endo-cellulases, exo-cellulases, and β-glucosidase are the three major types of cellulose enzymes, and a complete hydrolysis of cellulose microfibrils in the cell wall can be performed by combining these three types of enzymes ( Jayasekara and Ratnayake, 2019). Enzymatic hydrolysis can be performed on cellulose in most cases since it is soluble and sensitive to hydrolysis. Furthermore, the absence of lignin in seaweed allows for a faster hydrolysis process ( Tarman et al., 2020). Find sources: "Carrageenan"– news · newspapers · books · scholar · JSTOR ( October 2023) ( Learn how and when to remove this template message) Siegner, C. (2016,November 18). Board nixes use of carrageenan in organic food population.Retrieved from