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The global top producers of carrageenan are the Philippines and Indonesia. [4] [5] [6] Carrageenan, along with agar, is used to produce traditional jelly desserts in the Philippines called gulaman. [7] No clinical evidence establishes carrageenan as an unsafe food ingredient, mainly because its fate after digestion is inadequately determined. [8]
Mastocarpus stellatus, commonly known as carrageenan moss or false Irish moss, [1] is a species in the Rhodophyceae division, a red algae seaweed division, and the Phyllophoracea family. M. stellatus is closely related to Irish Moss ( Chondrus crispus ).
The following other wikis use this file: Usage on cs.wikipedia.org Karagenan; Usage on de.wikipedia.org Carrageen; Usage on el.wikipedia.org Καραγενάνη
Download as PDF; Printable version; In other projects Appearance. move to sidebar hide ... is an enzyme with systematic name κ-carrageenan 4-β-D-glycanohydrolase ...
It is a process that depends on the nature of the polysaccharide, polymer concentration, temperature and the ions. K +, Rb + and Cs + ions produce strong κ-carrageenan and furcellaran gels, whereas Ca 2+ ions aid the gelling of ι-carrageenan (extracted from the cell walls of C. truncatus). An initial coil-to-helix transition has been observed ...
Differences in carrageenan chemistry, with Hypneaceae species producing kappa-carrageenan and Cystocloniaceae producing lambda-carrageenan, was another reason for their distinction. [5] However, these criteria were questioned and molecular analysis later showed that the two families had similar vegetative and reproductive characters.
Kappaphycus is a major source of carrageenan. Carrageenan is an additive used for thickening and preserving foods and drinks. Carrageenan is used for their rheological properties such as emulsifiers, binders. It is also used for suspension or stabilization in a wide range of pharmaceutical carriers, processed food products, and cosmetics.
Poligeenan is produced by the harsh acid degradation of carrageenan. Carrageenan in solution is processed at low pH (~1.0) and high temperature (90 °C (190 °F)) for up to six hours until the weight-average molecular weight (M w) has been reduced to the range 10,000 – 20,000 daltons (10–20 kDa).