Carrageenan is a high molecular weight linear polysaccharide comprising repeating galactose units and 3,6-anhydrogalactose (3,6 AG), both sulphated and non-sulphated, joined by alternating α-(1,3) and β-(1,4) glycosidic links. It is a commercially important hydrophilic colloids and occurs as a matrix material in many species of red seaweed (Rhodophyta), where its structural function is similar to that of cellulose in land plants. κ-, ι- and λ-carrageenan are three known isomers of carrageenan that differ in the number and position of the ester sulfate groups on the repeating galactose units. The three types of carrageenan have quite different gelling properties. κ-carrageenan and ι-carrageenan form thermally reversible gels, which range in texture from firm and brittle to soft and elastic. λ-carrageenan is non-gelling.
Carrageenan has a specific set of rheological properties that differentiates it from other hydrocolloids and renders it useful in a wide range of markets. Currently, about 70-80% of carrageenan products are utilized by the food industry. In addition, carrageenan is often found in experimental medicine, pharmaceutical formulations, cosmetics and other fields.
| Item | Carrageenan |
|---|---|
| CAS Number | 9000-07-1 |
| Catalog Number | MC9000071 |
| Appearance | White or gray-white powder |
| Grain Size | Customized |
| pH | 8-11 |
| Gel Strength | ≥1200 g/cm2 |
| Total Ash | 15-40% |
| Acid Insoluble Ash | ≤1% |
| Sulfate | 15-40% |
| Arsenic (As) | ≤3 ppm |
| Lead (Pb) | ≤5 ppm |
| Total Plate Count | ≤5000 CFU/g |
Note: The parameters of the product can be adjusted according to your requirements.
Carrageenan is widely used in the food industry for its good physical functional properties such as gelling, thickening, emulsifying and stabilizing abilities. In meat products, carrageenan can reduce cooking losses, increase product yield and improve the toughness and texture of meat products without affecting their aroma and flavor. In dairy products, carrageenan acts as an effective stabilizer to prevent settling and increase the taste of the product. In flan products, carrageenan forms the necessary gel structure, controls the basic texture of the product, reacts with and stabilizes the milk proteins, provides uniform stability and improves the release of flavor.
The unique functional properties of carrageenan also make it widely used in the pharmaceutical industry. It can be used as an excipient for drugs. For example, as a polymer matrix in oral extended-release tablets, as a novel extrusion aid in the production of pellets and as a carrier/stabilizer in micro/nanoparticle systems. In addition, carrageenan is effective for drugs with a base group. Such drugs bind to the sulfate group of carrageenan to form a salt, which is subsequently slowly hydrolyzed and released in the body to prolong the effectiveness of the drug. Moreover, carrageenan can also be used to treat certain common diseases, such as constipation, gastric ulcers, hyperlipidemia, and inflammation.
Due to its non-toxic, biodegradable and biocompatible, carrageenan is an important raw material for the cosmetics industry. Carrageenan is usually used as a thickening agent in cosmetic products like moisturizers and creams. In addition, carrageenan is used as an effective emulsifier in skin care products to create a smooth, creamy texture. What's more, it also has water binding properties, which helps to maintain skin moisture.
As a first-class supplier of marine biomaterials, we have experienced experts and professional R & D laboratories. We have the ability to offer our customers high quality carrageenan. According to your requirements, we can also customize products with different parameters for you. If you would like more information, please feel free to contact us.
For Research Use Only. Not for use in diagnostic or therapeutic procedures.
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