Κ-Carrageenan forms synergistic gels (increased gel strength and elasticity, reduced syneresis) with galactomannans (e.g. Synergistic effects with other hydrocolloids have a strong protein interaction in acid forms weak gels with κ-casein in milk to stabilize neutral dairy products and particles in suspensions Ι-C: strong gelation with divalent calcium ions East China University of Science and Technology, No.1 30, Meilong Road. Κ-C: strong gelation with monovalent potassium ions PDF Rheological and thermal properties of mixed kappa carrageenan (KC) and iota-carrageenan (IC) were investigated. Impact of electrolytes (cations +, 2+, 3+) Kappa-carrageenan is mostly the alternating polymer of D-galactose-4-sulfate and 3,6-anhydro-D-galactose iota-carrageenan is similar, except that the 3,6-anhydrogalactose is sulfated at carbon 2. Λ-C: no gels, solutions are freeze-thaw stable The prevalent polysaccharides in carrageenan are designated as kappa-, iota-, and lambda-carrageenan. Ι-C: soft elastic texture, no syneresis, freeze-thaw stable Κ-C: firm brittle gels with strong syneresis, not freeze-thaw stable, hysteresis 10-20 ☌ (18-36 ☏) Λ-C: no gelation with cations (but gelling with very high salt concentrations) Κ-C + ι-C: hydrolysis by acid (accelerated by heat, low pH value, and time) however, gels are acid-stable Ι-C-gels break by shear, but recover and re-gel after shear stress is removed Κ-C-gels break when sheared (irreversible) ![]() ![]() Solutions are pseudoplastic (reversible shear-thinning) Impact of heat on viscosity in water (pH 7)Īll κ-, ι-, and λ-C types are completely soluble in water and milk at T=80 ☌ (176 ☏)Ĭomplete solubility in water (or milk) at T= 80 ☌ (176 ☏), viscosity is reduced by further heating (fully reversible at pH 7-9), solutions of κ- and ι-types set to gels upon cooling, gels are stable at room temperature, gels melt by heating and re-set upon cooling without loss of gel strength or texture in neutral conditions Medium to high (hot solutions set to gels when cooling) Ι-C: only Na+ salts are soluble, Ca2+ salt gives thixotropic swollen particles Ĭlear for pure extracts, opaque-turbid for PES Κ-C: only Na+ salts are soluble, limited swelling of K+ and Ca2+ salts Viscosity: minimum 5 mPa s as 1.5% solution at 75 ☌ (167 ☏) (average MW of 100 kDa) Įurope: ADI (75 mg/kg BW per day) and MW limit of maximum 5% below 50 kDa Nutritional value (in 100 g) – metabolism D-galactose, D-(3-6)-anhydro-galactose, sulfate ester groups Hot-processed milk thickening applicationsĬold-processed milk thickening applicationsġ. Family of salts of sulphated galactans (high sulfate content 18–40%) Ģ. Food and Drug Administration (FDA) as permitted for use in food for human consumption under 21 CFR 172.620 and has been proven safe and effective for use in foods by decades of rigorous scientific study and human consumption. Protein-Based Applications - Carrageenan Application Using 1.5g iota carrageenan with 100g cream the pudding can be turned out and holds its shape – though it loses its soft mouth feel.Water-Based Applications - Carrageenan Application Using this ratio, the custard holds its shape in a glass or a ramekin, though it won’t stand alone. Iota carrageenan is at its best when used for a thick-set custard, with the ratio of 0.15g iota carrageenan per 100g milk or cream. Gels or jellies created with iota carrageenan are also thermo-reversible, meaning that they can be frozen, reheated, re-cooled and re-moulded. Iota carrageenan dissolves in liquids to be both colourless and odourless, which means that it doesn’t affect natural colours or taste. A natural hydrocolloid, carrageenan is a natural extract from specific red. Iota carrageenan creates a beautifully smooth, melt-in-the-mouth feel, and more elastic than kappa carrageenan. Description Iota Carrageenan is used as a gelling agent in molecular gastronomy. The natural powder is extracted from a red seaweed, though the carrageenan powder itself is odourless, without a strong taste. ![]() Iota carrageenan is most commonly used to set dairy-based puddings, as it reacts so strongly with the protein casein, found in milk and cream.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |