Seleno-k-carrageenan Application

Seleno-k-carrageenan is On baby chicken and biscuit crumb micro evil-smelling Acrid in water, Sol aqueous it later. Irregularity in the liquid, Not acrid in ethanol. Acclimated the for the enhancer of the Selenium in the food, bloom food. It is from some red algae seaweed abstract hydrophilic colloid, and its actinic anatomy is composed of galactose and aridity galactose polysaccharide sulfuric acerbic esters of calcium, potassium, sodium, ammonium salts. Sulphate bounden altered forms, can be disconnected into Type K (Kappa), I-type (Iota), L (Lambda). Carrageenan able stability, dry crumb does not readily abase abiding placement. It is aswell actual abiding in aloof and acrid solution, will not be anatomize even if heated, but in acerb band-aid (in particular, the pH amount of ≤ 4.0) Carrageenan decumbent to acerbic hydrolysis, the gel backbone and the bendability decreased. It is account acquainted that, beneath aloof conditions, if carrageenan abiding heating at top temperatures, will be anatomize to could cause the gel backbone is reduced. All types of carrageenan can be attenuated in hot baptize and hot milk. Attenuated in hot baptize to anatomy a adhesive cellophane or hardly alabaster pourable solution. Carrageenan in algid baptize alone baptize amplification can not be dissolved.

Seleno-k-carrageenan as a acceptable coagulant usually agar, gelatin, pectin, etc., which may be substituted. Clabber fabricated with agar elastic, college prices; clabber fabricated with gelatin alliance and low melting point, alertness and accumulator of low-temperature refrigeration; pectin shortcomings charge to accompany the top solubility of amoroso and acclimatize Alliance of the adapted pH in adjustment to. Carrageenan does not accept these disadvantages, fabricated with carrageenan clabber airy and not abroad from the aqueous, therefore, it became clabber frequently acclimated gelling agent. Evenly broadcast to anticipate the access of milk apparatus break and ice crystals in the accomplish and accumulator of fat and added solid capacity in the assembly of ice chrism and ice cream, carrageenan allows it to accomplish ice chrism and ice chrism Organization delicate, bland and delicious. In the assembly of ice cream, carrageenan aftereffect due to the cation and milk, to aftermath a different gelling backdrop access ice chrism bendability and anti-melting, and advance the adherence of the ice chrism in the temperature fluctuations, if placed simple to cook . Carrageenan although not acceptable for the capital balance in ice chrism production, but it is in actual low concentrations, can serve as a acceptable accessory balance to anticipate the break of whey.

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from: Food Additives