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    Karraginan полуочищенный E407a 1302390000

    Karraginan полуочищенный E407a
    Karraginan полуочищенный E407a
    Karraginan полуочищенный E407a
    Karraginan полуочищенный E407a
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    • Availability: In stock
    • Packaging: кг
    • SKU: 61155014
    • ТН ВЭД: 1302390000
    • The country of manufacture: Евро Союз
    • Status: предоплата
    • Brand name: Европа

    We offer a wide range of high quality semi-refined carrageenans with a high degree of hydration (1:80, 1: 100 and more), adapted to a range of production

    Semi-refined E carrageenan 407а

    ( gives slightly turbid - broth-colored solutions, contains some fiber, gives dense, elastic and rigid gels).

    From the point of view of use in the meat processing industry, in accordance with the general characteristics of all hydrocolloids, carrageenan is the best.

    Carrageenan is a good moisture-binding, stabilizing and gelling agent, using which you can achieve high organoleptic characteristics of the produced meat products.

    1.Origin (place of growth, external description).

    Hydrocolloids such as highly gelling carrageenan, furcelaran, agar-agar are isolated from red algae, which are cultivated, for example, in the Philippine Islands. There is only one method of obtaining - extraction.

    2.Structure (formula, chemical and physical properties).

    Carrageenan (otherwise it is called "Irish moss") has a heterogeneous structure. It is a linear polysaccharide composed of D-galactose and 3, 6-anhydro-D-galactose particles. One or more hydrogen atoms in the carrageenan molecule are replaced by a sulfate group.

    Chemically, it is a hydrocolloid composed mainly of potassium, sodium, magnesium and calcium sulfate galactose esters. This results in a large number of structural variations.

    Carrageenan has high gelling and water binding properties. Due to the presence of negative charges on the surface, it easily interacts with proteins and cations; After the cycle "heating-cooling" forms a solid spatial mesh. It is neutral in taste and smell. At a pH of 8 to 9, some types of carrageenans have a pronounced emulsifying ability. At the same time, unlike other additives, carrageenan in meat systems simultaneously forms a single matrix with salt-soluble muscle proteins and strengthens it, providing the required technological effect.

    3.Production. Carrageenan is a natural thickener derived from certain types of red algae (Rhodophyceae class). The most famous alga used to make carrageenan is Chondrus crispus, a dark red parsley-like plant that grows on rocks in the ocean up to three meters deep off the coast of Canada, USA, France.

    In addition to natural reserves of algae of this class, their industrial cultivation has recently become increasingly important, The advantages of which are obvious - it becomes possible to obtain cleaner raw materials regardless of changes in climatic conditions.

    Algae are extracted with water at high temperatures, resulting in a free-flowing white powder soluble in water.

    All our products are packed in 25kg multilayer paper bags with polypropylene liner.


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