Food additives data book - wordpres

Polysaccharides 684
NAME: Carrageenan
CATEGORY: Polysaccharides
FOOD USE: All food products/ Edible films and coatings
SYNONYMS: CAS 9004-07-1/ EINECS 232-524-2/ E407/ E407a/ Carrageenin/ Carrageen/ Carragheenan/ Chondrus/
Irish Moss/ Processed Euchema Carrageenan (PES)/ Philippine Natural Carrageenan (PNG)/
Alternatively Refined Carrageenan (ARC)
FORMULA: (C6 H7-10 S0-6 O4.5-14)n. Sulfated galactans with a disaccharide repeating unit composed of beta-D-
(1 Æ 4) galactose and alpha-D-(1 Æ 3) galactose units and close derivatives
MOLECULAR MASS: Variable, but typically 100,000 to 5 million
ALTERNATIVE FORMS: Kappa-carrageenan; iota-carrageenan; lambda-carrageenan; theta-carrageenan; mu-carrageenan; nucarrageenan;
xi-carrageenan; sodium salts; potassium salts; calcium salts; ammonium salts; Processed
Euchema Carrageenan (PES); etc.
PROPERTIES AND APPEARANCE: White to yellow powders or hard flakes
WATER CONTENT MAXIMUM IN %: 0–20
ASH MAXIMUM IN %: 19– 42
SOLUBILITY % AT VARIOUS Solubility in aqueous solution varies with differences in structure, molecular weight and cations.
TEMPERATURE/pH COMBINATIONS: Lambda-carrageenans are generally more soluble than iota-carrageenans, which tend to be more soluble
than kappa-carrageenans. Solubility declines with increasing molecular weight and increasing
concentration and generally, sodium salts are more soluble than calcium and potassium salts.
Kappa-, iota- and lambda-carrageenans are soluble in hot concentrated sugar solutions, iota- and
lambda-carrageenan are soluble in hot saturated salt solutions, and only the sodium salt of lambda
carrageenan is soluble in 35% ethanol solution. Carrageenans are not soluble in non-polar solvents like
vegetable oils and propylene glycol.
Optimum solubility occurs at pH 9 and declines as the pH is reduced (