Carrageenan

Carrageenan, the algaes are harvested, dried and extracted with slightly alkaline water under pressure at 100-140 °C. The crude extract is cleaned by filtration or centrifugation and treatment with activated carbon, and the Carrageenan is isolated from the solution by precipitation with isopropanol or by cylinder drying. Another preparing method is to dissolve the accompanying materials extremely alkalinously out of the Carrageenan/Cellulosebasis (= semi-refined Carrageenan 407a, PES). Also the so called Danish Agar is a Carrageenen. Components: Carrageenan is the description for a family of salts of sulphated galactans with a sulphate content between 18 and 40 %. The macromolecule consists of the elements D-galactose, D-3,6-anhydrogalactose and sulphate-ester-groups. Packaging: Bags or cartons of 25 kg net. Application: According to their characteristics Carrageenans be used as gelling agent for jellies and puddings, as thickening agent for soups and sauces, as stabilising agent for ice creme, whipped cream and beer froth, as emulsifier for milk products and cocoa-drinks as well as for clarification of beer and as finishing agents in the textile industry.