carrageenan

carrageenan is a hydrophilic colloid extracted from red algae seaweed such as Eucheuma, cauliflower and carrageenan. Its chemical structure is composed of galactose and anhydrogalactose polysaccharide sulfate calcium, potassium, sodium, ammonium salt. Carrageenan is white or light brown particles or powder, taste slimy. Dissolved in water at about 80°C to form a viscous, transparent or slightly opalescent flowable solution.
Based on the excellent properties of carrageenan, such as gel, thickening, emulsification, film formation, stable decomposition, etc., it is usually used as thickener, gelling agent, suspending agent, emulsifier and stabilizer in the food industry. At the same time as a natural foodadditive has been used safely for many years and is a soluble dietary fiber that can be digested by the human body.