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Thickening Property of Carrageenan

Thickening Property of Carrageenan    Owing to the properties of carrageenan, it often acts as thickening, gelling, suspending, emulsifying and stabilizing agents in the food industry. In general, the viscosity of carrageenan is between 20 and 250mPas, so the viscosity available will be far lower than that of other thickening agents. For example, the viscosity […] read more

On March 7th, 2013, posted in: carrageenan, Products and Techniques by Tags:

Gelling Property of Carrageenan powder

Gelling Property of Carrageenan   1. Influencing factors of gel strength   One important property of κ-Carrageenan powder is that it can form various kinds of gels in water and cream-based food system at low temperatures. Gelation is the basic function of κ-Carrageenan powder. The influencing factors of the gelling property include the concentration of […] read more

On February 28th, 2013, posted in: carrageenan, Products and Techniques by Tags:

Protein Response Property of Carrageenan gum

Protein Response Property of Carrageenan 1. The Protein Response Mechanism of  Carrageenan gum   In the primary structure, the whole Carrageenan gum molecule becomes strong anionic in the molecule structure and its half-ester sulfate group (R-OSO3-) has a relatively strong negative charge. In addition, this group and the protein charged group, when the pH value […] read more

On February 25th, 2013, posted in: carrageenan, Products and Techniques by Tags:

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 […] read more

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

Carrageenan Application In Beer

Carrageenan Application In Beer   1.      Introduction   As the market range of beer brands expands and the shipping distance extends, the competition between brands becomes more and more fierce. Meanwhile, brewers and researchers has taken great efforts to make the beer brewing, from raw materials to the whole brewing process and related equipment, move […] read more

On February 20th, 2013, posted in: carrageenan, Products and Techniques by Tags:

Properties of Konjac Gum (Konjac Glucomannan)

Properties of Konjac Gum (Konjac Glucomannan)   The effective component of konjac gum is konjac glucomannan, commonly called KGM. It is one kind of soluble dietary fiber and possesses health-care functions generally recognized at home and abroad. I. Rheological property Konjac glucomannan is easily dispersed in water but insoluble in such organic solvents as methanol, […] read more

On February 18th, 2013, posted in: Konjac gum, Products and Techniques by Tags:

konjac gum Application in Food Additives

konjac gum Application in Food Additives   Food & beverage additive: China and Japan have planted and eaten konjac. On February 16, 1998, China’s Ministry of Health included konjac as one kind of ordinary food on the new food resource list. In European and North American countries, konjac was neither planted nor eaten, in addition […] read more

On February 16th, 2013, posted in: Konjac gum, Products and Techniques by Tags:

Application of Carrageenan in Meat Products

Application of Carrageenan in Meat Products   1. Carrageenan assists in the gelling of protein. Protein is the most important factor that affects the yield, taste, and quality of meat products. Due to the protein response property of carrageenan and the mutual effects with the long chain of protein molecule, it can enhance the gel […] read more

On February 6th, 2013, posted in: carrageenan, Products and Techniques by Tags:

Physical and Chemical Properties of Carrageenan-e407

Physical and Chemical Properties of Carrageenan – e407   The food grade carrageenan appears as translucent plates or powders in white or fawn with shrinkage in the slightly glossy surface. Odorless or with little odor, and tasteless, it has a great smooth mouth feel and it can swell in cold water, while it can form […] read more

On February 5th, 2013, posted in: carrageenan, Products and Techniques by Tags:

Application of konjac flour

Application of konjac flour   Konjac gum is a kind of hydrogel polysaccharide extracted from the tubers of various konjac plants. It is a kind of non-ionic colloid with high molecular weight. The konjac gum will swell up when meeting water and then burst to release the KGM polymer. 1. Application in food processing konjac […] read more

On February 4th, 2013, posted in: Konjac gum, Products and Techniques by Tags: