Food additives data book - wordpres

ALTERNATIVES: Gelatin; gellan; agar; alginate; xanthan; furcellaran (application-dependent)
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.
Kappa-carrageenans are particularly suitable for dairy applications because the strong synergistic
interaction with casein allows gel formation at very low carrageenan concentrations (e.g. 0.04% w/w).
The flocculation properties of carrageenans (Irish moss) have traditionally been used to clarify beers
and wines. Kappa-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 § 172.620, UK: approved. Japan: approved for use as a
172.623, 172.626, Europe: listed. Carrageenans extracted natural thickener and
182.7255. GRAS. USDA using traditional aqueous extraction stabiliser
9CFR § 318.7. ADI = methods are labelled E407.
75 mg/kg Carrageenans (PES, PNC, ARC)
extracted using an alternative
commercial method are labelled
E407a
Kappa-carrageenan 677