Description
Based on the properties of carrageenan, it is commonly used as a thickening agent, gelling agent, suspending agent, emulsifier and stabilizer in the food industry. Carrageenan has a unique ability of complexing with proteins in milk, so it can form a thixotropic thixotropic structure in milk beverages to prevent precipitation due to aggregation between particles. Carrageenan is used for cocoa milk made by adding cocoa powder. Adding carrageenan as a stabilizer can make the cocoa powder evenly dispersed in the milk and prevent the cocoa powder from forming precipitation. When the fruit juice drink is placed for a longer time, the fine pulp particles contained in it will sink and affect the appearance. As a suspending agent and stabilizer, carrageenan can make the fine pulp particles evenly suspend in the juice and greatly slow down the sinking speed. At the same time, due to the low viscosity of carrageenan, it is not easy to cause life and can improve the taste when drinking. The use of carrageenan as a stabilizer in solid beverages can improve its reconstituting properties, and the beverages are stable and difficult to delaminate after brewing. Carrageenan can be used as a clarifying agent and a foam stabilizer in alcoholic beverages. Because carrageenan can interact with protein, it is an effective wort clarifying agent, which makes the product clear and transparent, which is beneficial to yeast growth and filtration, reducing filtration loss, increasing wort yield, and improving the biological stability of beer. properties and prolong the shelf life of beer. Carrageenan used in ham and ham sausage has the functions of gelation, emulsification, water retention, and elasticity enhancement, and the most important thing is to provide proper water retention. It has good water holding capacity even when it is used to make products with high yield, and because it can complex with proteins, it provides a fairly good tissue structure, which makes the product have the functions of fineness, good slicing and good taste. An additive necessary for making ham. Carrageenan has become the gelling agent of choice for jelly due to its unique gel properties, and jelly made from carrageenan is elastic and has no water separation. It can replace commonly used agar, gelatin and pectin. The jelly made of agar is not elastic enough, and the price is high; the disadvantage of using gelatin to make fruit jelly is that the solidification and melting point are low, and the preparation and storage must be refrigerated; the disadvantage of using pectin is that it needs to add high concentrations of sugar and It can only solidify at the appropriate pH.
