Web & Social Media Analytics Previous Year Question Paper.pdf
Types and Uses of Carrageenan
1.
2. Hydrocolloids are substances capable of forming gel like
consistency in the presence of water.
Hydrocolloids are often called as gums.
Natural colloids are derived from plants (Carragenan, pectin
etc.)
Microbial colloids derived from microbes (Xanthan gum).
Marine algal forms are greatly exploited for the production
of hydrocolloids.
Hydrocolloids are exploited in medical as well as food
industries.
3. It is an example for hydrocolloid.
Hydrocolloids are hydrophilic in nature.
It is a linear sulfated polysaccharide and flexible in nature.
It is extracted from shoreline red seaweed.
Carrageenan are mainly exploited in food and milk industry as
thickening and stabilizing agents.
Several reports have reveal that it is also used in the meat industry since
it easily binds to food proteins.
There are three types of carrageenan available in the market based upon
the degree of sulfation.
Sulfation (Sulf-sulfur group; ation-addition)
4. • Based on degree of sulfation/disaccharide unit
• There are three principal varieties of carrageenan. They are as follows
• Kappa-carrageenan has one sulfate group per disaccharide.
• iota-carrageenan has two sulfate group per disaccharide.
• lambda-carrageenan has three sulfate group per disaccharide.
• Carrageenan is vegetarian and an alternative to gelatin
5. • Carrageenan is a flexible polymer.
• Carrageenan can able to form different forms of gel based on
temperature.
• It is a high molecular weight polymer made up of repeating
units of galactose and 3,6 anhydro galactose.
• Both the sugar units are bounded by α-1,3 and β-1,4
glycosidic bonds.
• Variation in gelling nature is due to the number and position
of ester sulfate groups on sugar units that’s make up
carrageenan.
6. • Production process are different for Semi refined and refined carrageenan.
• Production of refined Carrageenan
https://www.indonesiaseaweed.com/our-seaweed-hydrocolloids/carrageenan/