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Carrageenan Gum

Carrageenan Gum

25.00 - 50.00 INR/Kilograms

Product Details:

  • HS Code 300490
  • Shelf Life 1-3 Years
  • CAS No 147-71-7
  • Purity(%) 98%
  • Physical Form Powder
  • Supply Ability : 1000 Kilograms Per Day
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Price And Quantity

  • 25 Kilograms
  • 25.00 - 50.00 INR/Kilograms

Product Specifications

  • Powder
  • 98%
  • 300490
  • 147-71-7
  • 1-3 Years

Trade Information

  • Cash Advance (CA), Cash in Advance (CID)
  • 1000 Kilograms Per Day
  • 7 Days
  • Asia, Australia, Central America, North America, South America, Eastern Europe, Western Europe, Middle East, Africa
  • All India

Product Description

It is a soluble fiber extracted from Irish moss or red marine algae. We are identified as one of the leading organizations, engaged in offering our clients Carrageenan Gum. It is a mixture of indigestible carbohydrates, polysaccharides composed mainly of galactose. This extract is used as a thickener and emulsifier in chocolate milk, almond milk, coconut milk, soy milk, coffee, hot cereal beverages, ice creams and many other products. Carrageenan Gum is effective in prevention or treatment of cough, bronchitis, tuberculosis, peptic ulcers, constipation and other intestinal problems. We offer this extract at pocket friendly prices to clients. 

Carrageenan gum is a naturally occurring marine polysaccharide extracted from seaweed. These are dietary fibers that dissolve in water. Carrageenan is a great alternative to gelatin and other animal-based thickeners. 

Technical specification

  • Viscosity (water sol 1.5 % at 75 C): 30 to 300 cps
  • Viscosity (water sol 1.5 % at 75 C): 30 to 300 cps
  • Melting Point: 50 to 70 C
  • Setting Point: 30 to 50 C
  • Solubility: Water at 85C

How does it work:

A thickener, stabilizer, and emulsifier, carrageenan helps keep mixed ingredients from separating in food and other products. Jelly, pie filling, salad dressing, chocolate, and even processed meat contain carrageenan.

Applications Or where it is used:

The carrageenan gum helps to form gels in frozen dough. Adding carrageenan gum to bread will reduce its lightness. Bakery products usually contain 0.01-0.1% carrageenan gums. The concentration of carrageenan gum in icing or sauces is usually 0.25 to 0.25 %.

Manufacturing process:

Red seaweeds of the families Gigartinaceae, Solieriaceae, and Hypneaceae are used to extract carrageenan. Carrageenan extract is manufactured by removing unwanted material from dried seaweed and extracting it using hot alkaline under agitation to disintegrate the plant material.

How to use:

There are many uses for gellan gum. As a gelling agent, gelatin gives desserts a creamy texture, gives baked goods fillings a jelly-like consistency, and prevents some delicacies, such as creme brle or flaming sorbet, from melting. In addition to its use in soft drinks and juices, gellan gum is sometimes used to stabilize supplemental nutrients like calcium, ensuring they stay mixed into the beverage instead of pooling at the bottom.

Side effects:

The presence of carrageenan in the body has been linked to chronic illnesses such as arthritis, diabetes, digestive disorders, heart disease, neurological disorders, and even cancer. Since carrageenan has no nutritional value, eliminating it from your diet is not harmful.

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