Food additives data book - wordpres

TECHNOLOGY OF USE IN FOODS: Carrageenans should be dispersed in cold water and heated for 10 minutes at 80°C to hydrate the
polysaccharide. A high shear mixer will aid dispersion, although prolonged shear of high molecularweight
polymers will reduce the viscosity.
Commercially available grades of carrageenan are complex mixtures of a wide range of carrageenans
(kappa, iota, lambda, etc.) with different molecular weights, a range of different cations (chiefly
potassium, sodium and calcium) and other constituents (e.g. polysorbate 80, celluloses in semi-refined
carrageenans). Consequently, the functional properties of carrageenan extracts are extremely diverse.
Extracts with a high concentration of kappa-carrageenan form strong thermoreversible gels with high
melting points, especially in combination with potassium ions or casein.
Iota-carrageenan-enriched carrageenans can be used for compliant gels, and form stronger gels with
calcium ions than potassium ions. Iota-carrageenans can interact with proteins below the protein
isoelectric point, and this interaction has been used to improve the stability of protein products
SYNERGISTS: Casein; chitosan; locust bean gum; potassium; calcium
ANTAGONISTS: Any positive or negatively charged molecule is a potential antagonist
FOOD SAFETY ISSUES: Suspected carcinogen. May induce colonic ulcers. The powder is combustible
LEGISLATION: USA: UK and EUROPE: AUSTRALIA/PACIFIC RIM:
FDA 21CFR § UK: approved Japan: approved for use as a
172.620, 172.623, Europe: listed. Carrageenans extracted natural thickener and stabiliser
172.626, 182.7255. using traditional aqueous extraction
GRAS. USDA 9CFR methods are labelled E407. Carrageenans
§ 318.7. ADI = (PES, PNC, ARC) extracted using an
75 mg/kg alternative commercial method are
labelled E407a
REFERENCES: Ash, M., and Ash, I. (1996) Food Additives. Gower Publishing Co., Brookfield, VT.
Craighie, J. S., and Leigh, C. (1978) Carrageenans and Agars. In: Handbook of Physiological and
Biochemical Methods. Cambridge University Press, p. 114.
Shepherd, R. (1996) Extraction, purification and characterization of novel carrageenans with
potential applications in dairy products. NZBA.
Iota-carrageenan 673