Carrageenan is a non-gel variety of binding, retain moisture and help to promote the sweet dough viscosity. IOTA carrageenan is mainly used for fruit in the application and development of heat needed calcium reversible, flexible gel.Carrageenans large, highly flexible molecules, coiled spiral structure. This allows them to room temperature to form a variety of gels.
The use of carrageenan in food additives, the number of electrons E407.Although carrageenan industrial scale in the 1930s the EU introduced additives, they first used in China about 600 BC, the largest in Ireland about 400 AD.The The producer now. The Philippines, growing algae, the world's supply of about 80%.
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Carrageenan is sodium, potassium, magnesium and calcium sulfate, sulfate, galactose and 3,6 - anhydrogalactose units. Algae, red algae from the Red Sea to obtain some species, it is an all-natural ingredients.
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