carrageenan type iii
kappa-Carrageenan
CAS: 11114-20-8
Molecular Formula: C24H36O25S2-2
carrageenan type iii - Names and Identifiers
| Name | kappa-Carrageenan |
| Synonyms | IRISH MOSS MOSS IRISH CARRAGEENAN kappa-carrageen kappa-Carrageenan LAMBDA-CARRAGEENAN CARRAGEENAN TYPE V CARRAGEENAN TYPE II IRISH MOSS TYPE III CARRAGEENAN TYPE III carrageenan type iii CARRAGEENAN IOTA TYPE CARRAGEENAN, KAPPA TYPE CARRAGEENAN, LAMBDA TYPE IOTA-CARRAGEENAN (TYPE II) |
| CAS | 11114-20-8 |
| EINECS | 234-350-2 |
| InChI | InChI=1/C24H38O25S2/c25-1-5-14(48-50(33,34)35)9(27)10(28)22(42-5)45-16-8-4-40-19(16)12(30)23(44-8)47-20-13(31)24(43-6(2-26)17(20)49-51(36,37)38)46-15-7-3-39-18(15)11(29)21(32)41-7/h5-32H,1-4H2,(H,33,34,35)(H,36,37,38)/p-2/t5-,6-,7-,8-,9-,10-,11-,12-,13-,14+,15+,16+,17+,18-,19-,20-,21+,22+,23-,24+/m1/s1 |
carrageenan type iii - Physico-chemical Properties
| Molecular Formula | C24H36O25S2-2 |
| Molar Mass | 788.65764 |
| Water Solubility | H2O: 5 mg/mL hot, soluble |
| Solubility | H2O: 5mg/mL hot, soluble |
| Appearance | Solid |
| Color | White to almost white to yellow to brownish |
| Merck | 14,1864 |
| Storage Condition | Room Temprature |
| MDL | MFCD00151512 |
carrageenan type iii - Risk and Safety
| WGK Germany | 2 |
| RTECS | FI0704000 |
| FLUKA BRAND F CODES | 3 |
| HS Code | 13023990 |
carrageenan type iii - Reference
| Reference Show more | 1. Gong, Pu-Yang, et al. "Comparisons of antithrombosis, hematopoietic effects and chemical profiles of dried and rice wine-processed Rehmanniae Radix extracts." Journal of ethnopharmacology 231 (2019): 394-402.https://doi.org/10.1016/j.jep.2018.10.025 2. [IF=4.36] Pu-Yang Gong et al."Comparisons of antithrombosis, hematopoietic effects and chemical profiles of dried and rice wine-processed Rehmanniae Radix extracts."J Ethnopharmacol. 2019 Mar;231:394 |
carrageenan type iii - Nature
Open Data Verified Data
white or light yellow powder, odorless, tasteless, sticky and smooth taste, some products with a slight seaweed flavor. In hot water or hot milk, all types of carrageenan are soluble; In cold water, R-type carrageenan is soluble, and the sodium salts of K-type and c-type carrageenan are also soluble, but the potassium salt or calcium salt of K-type carrageenan can only absorb water and swell, but cannot dissolve. Carrageenan is insoluble in organic solvents such as methanol, ethanol, propanol, isopropanol and acetone. The aqueous solution is coagulative and the gel formed is thermoreversible.
Last Update：2024-01-02 23:10:35
carrageenan type iii - Preparation Method
Open Data Verified Data
wash and dry the seaweed, put it in the extraction pan, add 30~50 times of water (or appropriate amount of alkali solution), heat with steam (about 100 ℃) for 40~60min, filter, an alcohol solvent was added to the filtered extract with stirring, and after centrifugation, the precipitate was dried by a drum, and the obtained product was pulverized. In the case of roller drying, mono-, Diglyceride or polysorbate should be added as roller release agent.
Last Update：2022-01-01 11:16:28
carrageenan type iii - Use
Open Data Verified Data
is useful as a thickener, an emulsifier, a conditioning agent, a gelling agent, and a stabilizer.
Last Update：2022-01-01 11:16:28
carrageenan type iii - Reference Information
| Food Additives | The etymology of carrageenan comes from the seaside town of Caragin in Ireland. Carrageenan exists in the cell walls of many kinds of red algae, such as carrageenan, eunuchus, cedar, sand and ginkgo. Carrageenan, also known as carrageenan and antler algae gum, is a kind of polymer hydrophilic polysaccharide extracted from red algae. It has extremely high economic value and is one of the world's three major algae gum industrial products (agar Gum, carrageenan, alginate). Carrageenan is a food additive, and food-grade carrageenan is white to light yellowish brown, shriveled, slightly shiny translucent flakes or powders, odorless, tasteless, slimy taste. The gel formed by carrageenan is thermally reversible, that is, it is heated and melted into a solution, and when the solution is cooled, it forms a gel. Carrageenan is widely used in the food industry because of its good water retention, thickening, emulsifying, gelling and safe and non-toxic characteristics. It is widely used in the manufacture of jelly, ice cream, cakes, soft candy, canned food, meat products, Eight-treasure porridge, white fungus bird's nest, soup food, cold food and so on. The use of carrageenan originated hundreds of years ago. It produced a kind of seaweed on the southern coast of Ireland, commonly known as Irish Moss (Irish Moss), now called Hornossum (Chondrus crispus), local residents often Take it from the milk, add sugar to boil, cool it, and eat it after solidification. In the early 1800s, the Irish made this seaweed into powder and introduced it to the United States. Later, a company began to commercialize production and began to sell it under the name of sea moss farina, which is widely used in milk and a variety of foods. In the 19th century, the United States began to extract carrageenan in factories. It was not until the 1940s that the carrageenan industry was really developing in the United States. China began to produce carrageenan in Hainan Island in 1973. |
| Chemical structure | The chemical structure of carrageenan is a linear polysaccharide compound composed of D-galactose and 3,6-dehydrated-D-galactose residues. According to the position of the semi-ester sulfate group on the galactose, carrageenan can be divided into 7 types: k-carrageenan, L-carrageenan, r-carrageenan, λ-carrageenan, ξ-carrageenan, φ-carrageenan, θ-carrageenan. At present, k-type, L-type and A- type carrageenan or their mixtures are produced and used, especially k-type. |
| gel property | the gel property of carrageenan is mainly related to its chemical composition, structure and molecular size. The formation of carrageenan gel is divided into four stages: when carrageenan is dissolved in hot water, the molecules are irregularly curled; when the temperature drops, the molecules are transformed into helix to form a single helix; the temperature drops again, The double helix is formed between the molecules, which is a three-dimensional network structure. At this time, solidification begins; the temperature drops again, and the double helix aggregates to form a gel. |
| solubility | carrageenan can be dissolved in warm water above 70 ℃. generally, the more sulfate content, the easier it is to dissolve. Carrageenan in water first forms colloidal particles. Adding sucrose, glycerin, etc. can improve its dispersibility or break the micelles with a high-speed agitator to achieve the dispersion effect. In order to promote the dissolution of carrageenan, hot water above 80 ℃ is generally used to dissolve and disperse it in food industry production. |
| Acid stability | When the carrageenan solution is at a pH of 4.3, the viscosity and gel strength will be lost when heated. This is because carrageenan is hydrolyzed at low PH value, disconnecting the connection of 3,6-dehydrated-D-galactose (Hoffmann, etc., 1996). At high temperatures and low cation concentrations, the degree of hydrolysis increased. However, once the temperature of the solution is lower than the gel temperature, potassium ions can be combined with sulfate groups on carrageenan, which can prevent the occurrence of hydrolysis. |
| Reactivity | The biggest difference between carrageenan and other water-soluble macromolecules is that it can react with proteins. The sulfate on the carrageenan molecule has a very strong negative charge. Protein is an amphoteric substance. Below the isoelectric point, amino acids and carrageenan combine to produce precipitation due to holding opposite charges. Under the condition above the isoelectric point, the two hold the same charge, and there are multivalent cations as glue The agent combines with carrageenan to form a hydrophilic colloid. At the isoelectric point, the multivalent cation is a glue agent combined with carrageenan to form a precipitation. |
| extraction method of carrageenan | domestic carrageenan production uses ecuerin and sand vegetables as the main raw materials, and the general technological process is as follows: raw materials are cleaned, dried, alkali treated, washed to neutral, acidified bleached, glue lifted, filtered, cooled, cut, frozen, dehydrated, thawed, dried and finished products. alkali treatment, acidification bleaching and gum extraction are the key processes for carrageenan production. The scientific treatment of these processes not only affects the performance and quality of carrageenan, but also has an important impact on the extraction rate and production cost of carrageenan. 1) alkali treatment Zhu Min and other scholars experimental results show that when KOH is used to treat algae under normal temperature and high temperature conditions respectively, the carrageenan products obtained are significantly better than the carrageenan products obtained by NaOH treatment under the same conditions in terms of gel strength and yield. 2) acidizing bleaching Huang Jiakang et al., when studying the bleaching process of carrageenan, concluded that using oxalic acid to bleach again in the acidizing bleaching process can comprehensively take into account the color, glue yield and gel strength of carrageenan products. 3) different glue extraction methods Tang Yishan et al. proposed a new process for extracting carrageenan with two kinds of Eucheuma, namely, high-pressure air glue extraction and high-pressure steam glue extraction. The experimental results show that the yield of steam high-pressure glue extraction is lower than that of normal pressure glue extraction and the gel strength decreases greatly, while air high pressure can achieve higher yield in a short time. In addition, pretreatment of algae with 100U/g cellulase before gum extraction can improve 3.69% yield. |
| main application | based on the properties of carrageenan, it is usually used as thickener, gelling agent, suspending agent, emulsifier and stabilizer in food industry. carrageenan has a unique ability to react with protein in milk, so it can form a thixotropic shake-soluble structure in milk drinks to prevent precipitation formed due to aggregation between particles. Carrageenan is used to add cocoa powder to make cocoa milk. Adding carrageenan as a stabilizer can evenly disperse cocoa powder in milk to prevent cocoa powder from forming precipitation. When the fruit juice beverage is left for a long time, the fine pulp particles contained in it will sink and affect the appearance. Carrageenan, as a suspending agent and stabilizer, can make fine pulp particles evenly suspended in the juice, greatly slowing down the sinking speed. At the same time, due to the low viscosity of carrageenan, it is not easy to make a living and can improve the taste when drinking. Carrageenan is used as a stabilizer in solid beverages, which can improve its blending performance, and the beverage is stable and difficult to delaminate after flushing. Carrageenan can be used as a clarifying agent or as a foam stabilizer in alcoholic beverages. Since carrageenan can interact with protein, it is an effective wort clarifier, which makes the product clear and transparent, is conducive to the growth of yeast, and is beneficial to filtration, reduces filtration loss, improves wort yield, and improves beer Biological stability extends the shelf life of beer. Carrageenan is used in ham and ham sausage with gel, emulsification, water retention, enhance elasticity and other functions, the most important is to provide appropriate water retention. Even when it is used to make high-yield products, it also has good water holding capacity, and because it can be complexed with proteins, it provides a fairly good organizational structure, so that the product has the functions of fineness, good slices, and good taste. It is a necessary additive for making ham sausage. Carrageenan has become the preferred gel for jelly due to its unique gel properties. Fruit jelly made of carrageenan is elastic and free from water. It can replace the commonly used agar, gelatin and pectin. The jelly made of agar is not elastic enough and the price is high. The disadvantage of using gelatin to make fruit jelly is that the solidification and melting point is low, and the preparation and storage must be refrigerated at low temperature. The disadvantage of pectin is that it can only solidify when high concentration of sugar and appropriate pH are required. |
| production method | 1. wash and dry seaweed, put it into an extraction pot, add 30-50 times of water (or an appropriate amount of lye), heat it with steam (about 100 ℃) for 40-60min, filter, add alcohol solvent to the filtered extract while stirring, centrifuge, precipitate and dry it through a drum, crush the available products. When drying with a drum, single, double glyceride or polysorbate should be added as the drum release agent. |
| category | toxic substances |
| toxicity classification | highly toxic |
| acute toxicity | oral-rabbit LDL0: 3 mg/kg |
| flammability hazard characteristics | thermal decomposition spicy stimulation smoke |
| storage and transportation characteristics | warehouse low temperature ventilation and drying; separate from food raw materials |
| fire extinguishing agent | water, carbon dioxide, foam, dry powder |
Last Update：2024-04-09 19:55:45
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