Special Ingredients Carrageenan Kappa 250g Premium Quality Suitable for Vegans, Vegetarians & OVO- Lacto Vegetarians, Non-GMO, Gluten-Free, Non-irradiated – Recyclable Plastic Container

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Hung LD, Hori K, Nang HQ, Kha T, Hoa LT (2009) Seasonal changes in growth rate, carrageenan yield and lectin content in the red alga Kappaphycus alvarezii cultivated in Camranh Bay, Vietnam. J Appl Phycol 21:265–272 Prajapati, V. D.,Maheriya, P. M., Jani, G. K., & Solanki, H. K. (2014, May 25). Carrageenan:A natural seaweed polysaccharide and its applications. Carbohydrate Polymers, 105. Salinity is another abiotic factor that may influence the carrageenan yields of K. alvarezii because it affects the seaweed’s osmotic equilibrium and nutrient absorption ( Aris et al., 2021). Since carrageenan is essential for maintaining the ionic equilibrium of the cell, it is well recognized that salinity impacts the osmoregulation mechanism, affecting carrageenan yield and quality ( Percival, 1979). However, Setyawidati et al. (2017) reported that the salinity ranges differing between high (33.8–34.8psu) and low (33.0–34.0psu) carrageenan production were only minor, implying that salinity amplitude may be insufficient to explain the variability in carrageenan yield. In contrast, Aris et al. (2021) investigated the effect of different salinity levels (30–34ppt) on the weight of K. alvarezii explants and discovered that the varied salinities affected the growth rate of explants, with the best explant growth occurring at a salinity of 31ppt and the lowest growth occurring at a salinity of 34ppt, respectively. Marbling: the ancient art of paper and fabric marbling uses a carrageenan mixture on which to float paints or inks; the paper or fabric is then laid on it, absorbing the colours A kappa-iota hybrid carrageenan provides advantages of both types with high gel strength and water-binding with low syneresis. Applications in the food industry and regulatory status

Iota forms soft gels in the presence of calcium ions. It is produced mainly from Eucheuma denticulatum. [10] After harvest, the seaweed is dried, baled, and sent to the carrageenan manufacturer. There the seaweed is ground, sifted to remove impurities such as sand, and washed thoroughly. After treatment with hot alkali solution (e.g., 5–8% potassium hydroxide), the cellulose is removed from the carrageenan by centrifugation and filtration. The resulting carrageenan solution is then concentrated by evaporation. It is dried and ground to specification. The viscosity of κCar solution at 75 °C was determined using a Brookfield DV-C Viscometer operating at 50 rpm with spindle #62. (Brookfield, Middleboro, MA, USA). In brief, 1.5% ( w/ v) κCar solution (in distilled water) was prepared by boiling in a microwave oven for 8 min. The hot solution was then placed in a 75 °C water bath pot insulated for 30 min [ 51]. Apparent viscosity was measured using a Brookfield Synchrolectric Viscometer (USA) as described by Zhao et al. [ 52]. Carrageenans are a family of polysaccharides extracted from red seaweed with water at high temperatures and refined using either an alcohol-precipitation or a gel-press method. MAH forms maleic acid and esters when dissolved in water and ethanol, respectively, thus creating a mixture in the reaction [ 23]. Previous studies mostly focused on the reaction of MAH with starch and rarely on the reaction of MAH with κCar. Zuo et al. [ 10] reported that MAH modification for starch occurs mainly in the amorphous region of the granule with the maximum degree of substitution (DS) of 0.3386. The availability of -OH groups at C-2, C-3, and C-6 (glucose unit, Mw 162) renders native starch reactive for substitution [ 24]. κCar consists of alternating (1→3)-β- d-galactose-4-sulfate and (1→4)-3,6-anhydro-α- d-galactose residues joined in a linear chain, in which the available -OH groups possess different reactivities for esterification [ 1]. Similar to starch, κCar has an extremely high water-absorbing capacity to react easily. However, κCar has no crystalline region, which means that the water-absorbing capacity of κCar is higher than that of starch. Therefore, κCar has less reactivity than starch, leading to a lower DS. Gel strength is also an important index for κCar. High gel strength is not always the most desirable quality for κCar. However, low strength bestows the product with a stable structure and soft elastic characteristics. κCar with low gel strength has potential uses in liquid food, spread food, soft-texture confectionery, fat replacers, and new industrial applications, and can also serve as a cryoprotectant to minimize the damage of freezing–thawing [ 25, 26]. Thus, the effects of five factors on the DS and gel strength of MC were studied.Montaño, Marco Nemesio (16 September 2004). "Gelatin, gulaman, 'JellyAce,' atbp". PhilStar Global . Retrieved 10 February 2021. Products with carrageenan may be labeled as “natural,” but limited studies show that carrageenan may promote or cause:

Barbeyron T., L’Haridon S., Corre E., Kloareg B., Potin P. (2001). Zobellia galactanovorans gen. Nov., sp. nov., a marine species of Flavobacteriaceae isolated from a red alga, and classific Mitchell, M.E.; Guiry, M.D. (December 1983). "Carrageen: A local habitation or a name?". Journal of Ethnopharmacology. 9 (2–3): 347–351. doi: 10.1016/0378-8741(83)90043-0. PMID 6677826. Food and Drug Administration, Generally Recognized As Safe (GRAS) Food Ingredients – Carrageenan, 1972, PB 221 206 Search PubMed. Depending on the desired property and application, one type or a combination of carrageenan types may be used. Combining carrageenan forms provide a synergistic effect. Tailoring the pH of the reaction system is important for the modification of κCar, and during modification, NaOH was used for keeping the pH constant. Figure 1c exhibits the effect of the pH of the reaction system on the modification of κCar. DS rapidly increased when the pH was increased from 7.0 to 8.5. This finding may be related to the fact that effective alkalinity could promote the nucleophilicity of the hydroxyl group and swell the κCar particles, resulting in higher substitution; while with a further increase in NaOH amount, the hydrolysis of MAH and MC was accelerated, resulting in a decrease in DS [ 16]. The gel strength was not increased with the decreasing DS, indicating that this parameter was highly affected by alkalinity. Therefore, the appropriate reaction pH was 8–8.5.

Introduction

Azis A. (2019). Optimization of temperature and time in carrageenan extraction of seaweed ( Kappaphycus alvarezii) using ultrasonic wave extraction methods. IOP Conf. Series Earth Environ. Sci. 370:012076. doi: 10.1088/1755-1315/370/1/012076 [ CrossRef] [ Google Scholar] Souza RB, Frota AF, Silva J, Alves C, Neugebauer AZ, Pinteus S, Rodrigues JAG, Cordeiro EMS, de Almeida RR, Pedrosa R, Benevides NMB (2018) In vitro activities of kappa-carrageenan isolated from red marine alga Hypnea musciformis: antimicrobial, anticancer and neuroprotective potential. Int J Biol Macromol 112:1248–1256 Our Carrageenan Kappa is a premium quality powder of European origin. It can be used to make firm elastic gels that are freeze/thaw stable. An ideal Vegan alternative to Gelatine. It releases maximum flavour, makes crystal clear gels and glazes, which are perfect for topping mousses, cakes and flans and works at room temperature. Due to the strength of the gel it is ideal for encasing liquid centres. Carrageenan Kappa gel strengthens in the presence of Calcium, making it perfect for use in milk and dairy-based recipes. Its many uses include adding a dilution of Kappa to yoghurt or cheese to prevent separation. Soluble in hot water. Suitable for Vegans, Vegetarians & Ovo- Lacto Vegetarians, Non-GMO, Gluten-free, Non-Irradiated a b "Current EU approved additives and their E Numbers". Food Standards Agency. 26 November 2010 . Retrieved 12 August 2014.