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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]
In order for carrageenan compounds to be useful, the kappa and/or iota carrageenan need to be isolated from its mu-carrageenan or nu-carrageenan precursors. [2] [jargon] Lower molecular weight and higher amounts of sulfate results in higher antioxidant properties. Heavier molecular weight and higher amounts of sulfate result in anticoagulant ...
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
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.
A beer-fining agent that is suitable for vegetarians is Irish moss, a type of red algae containing the polymer chemical carrageenan. [8] However, carrageenan-based products (used in both the boiling process and after fermentation ) primarily reduce hazes caused by proteins , but isinglass is used at the end of the brewing process, after ...
Chondrus crispus—commonly called Irish moss or carrageenan moss (Irish carraigín, "little rock")—is a species of red algae [1] which grows abundantly along the rocky parts of the Atlantic coasts of Europe and North America. In its fresh condition it is soft and cartilaginous, varying in color from a greenish-yellow, through red, to a dark ...
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).
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