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| | Carrageenans are extracted by a
number of different processing technologies, and form a range of natural
products from red marine seaweeds of the
Rhodophyceae group. Carrageenans are effective ingredients, widely
used in the food industry as gelling agents, thickeners,
emulsifiers or stabilisers and have the designation E-407 and E-407a.
Its origin comes from a traditional use in Ireland as a milk thickener extracted
from a seaweed know locally as Irish Moss, Chondrus
crispus. The limited availability of this type of seaweed and the
increasing demand for carrageenan called for an expansion into other seaweeds
such as Eucheuma (E. Cottonii
and E. spinosum) and Gigartina.
The exact chemical structure of carrageenan depends on the species of seaweed
and processing conditions used. The molecular structure of carrageenan is
compatible with a range of extractions, refinements and treatments, which gives
a range of products with substantially different properties. The carrageenan
types are traditionally classified as the following classes, each with their
particular molecular structure and unique performance in the final product:
• Kappa carrageenan: binds water to form strong,
rigid gels.
• Iota carrageenan: binds water, but forms dry
and elastic gels - shows thixotropic behaviour and freeze/thaw stability.
• Lambda carrageenan: is less likely to form a
gel structure, but gives high viscosity. It is soluble in cold water.
Hispanagar is one of very few companies worldwide to manufacture a complete
range of commercial carrageenan types, including the different fractions (Kappa,
Iota and Lambda), products made by different salt treatments (Na+, Ca++, K+),
products from both alcohol and gel press precipitation and those with different
degrees of refinement: Secogel, Secolacta and
Secovis lines.
The unique versatility of this hydrocolloid has made it suitable for a variety
of applications where a stabiliser, thickener or gelling agent is required,
mainly in the food industry, where carrageenan is ideal to provide a specific
texture as well as to optimise the structure of the final product.
• Dairy products (custards, chocolate milk,
gelled milk products, ice creams, sorbets, instant dessert mixes, chocolate
mousse, cottage cheese, cream cheese, instant puddings and fruit yogurts)
• Meat, poultry and fish products (cooked ham,
pork loin, pork shoulder, pork tongue, meat paste, chicken, turkey, canned meat,
ground meat, sausage, black pudding, fish gels and fish pastries)
• Water based products (dessert jellies, low
calorie marmalades and jams, tart glazes, cake icings, bakery fillings,
puddings, syrups, gummy candies, gelatins)
• Sauces and drinks (concentrated fruit juices,
soups, seasoning sauces, salad dressings)
• Non-food products (tooth paste, cosmetics, air
fresheners, shampoos).
In addition to this broad range of the highly
refined extracts, Hispanagar now also offers a number of semi-refined
carrageenan types (Processed Eucheuma Seaweed or PES).
Hispanagar also markets some very cost-effective and highly functional blends
which include both regular carrageenan and PES.
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