Compound of Carrageenan and Other Colloids

Compound of Carrageenan and Other Colloids

     Carrageenan is a hydrocolloid extracted from some red algae seaweed and can form specific properties by compounding with various kinds of colloids.

 

There are mutual synergistic effects in carrageenan and locust bean gum, xanthan gum and locust bean gum, tragacanth gum and sodium alginate, tragacanth gum and xanthan gum. The synergistic effects have one characteristic in common: After a certain amount of time, the systemic viscosity of the mixed solution is greater than the sum of every component in this system, or the mixed solution will turn into the high-intensive gel after the formation of gel.

 

 1. Compounding properties of carrageenan with other colloids

The strong but brittle gel formed by theκ-carrageenan has an adverse impact on many applications due to the shrinking dehydration property. But when combined with other gels, carrageenan can cause the change of organization structure and will be endowed with many practical values especially in food. For example, when the κ-carrageenan is mixed with locust bean gum, its elasticity and rigidity will accordingly improve. Furthermore, with the concentration increase of locust bean gum, its cohesion will accordingly enhance. From a sensual point of view, locust bean gum helps to make the brittleness ofκ-carrageenan gel decrease but its elasticity increase, and thus close to the organization structure of the gelatin gel.

 

Low-methoxyl pectin has no significant effect on the formation ofκ-carrageenan, but it can reduce the working concentration ofκ-carrageenan and make the gel soft and tasty due to its favorable water-binding capacity. Another advantage of using low-methoxyl pectin is that it can make the gel possess the flavor releasing capacity. However, the disadvantage of this pectin is to be in a turbid state. Consequently, the gel sweets compounded with low-methoxyl pectin cannot be as transparent as those made from pure carrageenan.

 

Xanthan gum has a similar effect on theκ-carrageenan, that is, it can form rather soft gel with higher elasticity and cohesion. In addition, just like theκ-carrageenan, xanthan gum has the shrinking property to reduce dehydration. Konjac gum can totally or partially replace locust bean gum and then get the gel structure possessed by the mixture of carrageenan and locust bean gum. Guar gum has no effect on the shrinking and bleeding effects ofκ-carrageenan. Carrageenan and guar gum has no synergistic effect.
2. Compounding properties of locust bean gum with other colloids
  

Locust bean gum cannot form gel by itself, but its interaction with such colloids as xanthan gum is more obvious than that of guar gum. Locust bean gum and these polymers can form the complex in the solution so that it can form or improve the gelation.

 

There are mutual synergistic effects in locust bean gum and xanthan gum, agar or carrageenan and this interaction has significant values in goods.

 

A remarkable property of locust bean gum is the synergistic thickening and gelling properties with xanthan gum. It can compound with xanthan gum in a proportion to form a synthetic food additive and then to become a ideal thickening agent and gelling agent. Above all, it can have favorable synergistic gelling properties with such hydrocolloids as agar, carrageenan and xanthan gum, which makes the compound dosage very low and improve the organization structure of gel.
In the food industry, locust bean gum is mainly used as the thickening, emulsifying and stabilizing agents. It is often compounded with other colloids as guar gum, xanthan gum and carrageenan. For example, it can compound with carrageenan to form elastic jelly while carrageenan alone can only get brittle jelly. The compound of locust bean gum, seaweed gel and potassium chloride is widely used as compound gelling agent in pet cans. Besides, the compound of locust bean gum, carrageenan and Sodium CarboxymethylCellulose is a favorable stabilizing agent in ice cream and its dosage is 0.1%~0.2%.

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On February 22nd, 2013, posted in: carrageenan, Products and Techniques by Tags:

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