Carrageenan supplier

Carrageenan of natural food additives, it with red seaweed harpoons food, cotton fiber shape of the unicorn food and prickly kirin food as raw materials, the extraction, concentration, precipitation, drying is made. Main ingredients with sulfuric acid ester, more than 20% of the polysaccharide substances by sulfuric acid ester alpha 1.3, beta 1.4 glucoside key link alternating formed a sulfuric acid ester salt, and lactose 3.6-dehydration galacitiol technologies of polymer. Carrageenan mainly divided into the κ type, type of lambda, proposed the three basic types.
In meat products use blends with Carrageenan, in order to improve the effect of carrageenan and product performance, in the processing of it has formed close water colloid, gel, thickening, stability and dispersible characteristics, improve product, reduce the loss of the cooking water and improve produce rate and improve meat toughness, formability and sliced sex, make the product taste good, has the good organization structure, compact, and meat sliced color, fragrance, taste not affected. So, Carrageenan or its blends with gum is meat production of a kind of additive necessary.
Carrageenan in salt water ham or sausage production in common use. The water-soluble good, 80 ℃ can be completely dissolved; And protein binding force strong, it and composition of the protein molecules by two price between amino acids carboxyl salt ion complexation into complex. Because of sulfuric acid ester baseband carrageenan and medium pH value negative. Instead, it also carries a negative charge, protein so when medium pH value greater than protein isoelectric point, this kind of complex evenly not settling in the system. Carrageenan hydrogel formed a thermally reersible, when ham center temperature of 75 ~ 85 ℃, carrageenan completely dissolved, further hydration; When ham cooling to 50 ~ 60 ℃, carrageenan will form a gel and fully keep moisture, make product produce rate of 150 to 180%, and formed the slice feeling, taste better ham organization.
Visible carrageenan can improve products quality, improve product rate; However, its role as improper usage is not the full play. Use carrageenan shall first will the powder put in cold water, high speed mixing scattered this will prevent mass form, and then the heating to carrageenan dissolve. Carrageenan ham in salt water in the process of rolling and kneading in. In time, the different to the product quality influence.

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