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 of konjac gum is 5000-50000mPas, xanthan gum 1000-3000mPas, and guar gum 10000mPas. However, the carrageenan solution has a certain consistency, so it can present a flowing but stiff state.

 

For the practical application, carrageenan of weak gel is usually used in ice cream and milk beverages for thickening. With the weak gel net structure generated from the carrageenan-protein system and the effects of calcium salt, it enables to provide the materials with a certain consistency.

 

 

In making ice cream, carrageenan, mannan, and milk protein can form a weak gel net structure, so the ice cream is endowed with shape maintenance and heat resistance. Consequently, the slurry separation can be prevented, the growth of ice crystals can be restrained, and the expansibility and thawing capability of ice cream can be improved.

 

To sum up, the emulsion stabilizer of ice cream can be divided into three parts. Firstly, a small amount of carrageenan and milk protein can form a weak gel net structure, so the ice cream is endowed with a certain framework. Besides, the proper addition of mannan helps to improve the framework strength, but if added with too much, it may form a thick gel. Secondly, the use of xanthan gum, guar gum, CMC and gelatin can provide the feed liquid of ice cream with the adhesive property and stability. Thirdly, the use of such emulsifying agents as monoglyceride, sucrose ester and tween can mix water and oil. The above three parts cooperate to provide ice cream with shape maintenance and heat resistance. Consequently, the slurry separation can be prevented, the growth of ice crystals can be restrained, and the expansibility and thawing capability of ice cream can be improved.

 

Carrageenan is an indispensable gel in food industry and has no substitute at present.

Social Share Counters

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

Comments are closed.