Application of Wanda Perlite Filter Aid in Food Industry- Carrageenan:

Carrageenan is a common and safe food additive. It is a soluble dietary fiber. It is generally a hydrophilic colloid extracted from red algae seaweeds such as Eucheuma, Gelidium, and Carrageenan. It is a type of edible gum. Appropriate amounts of carrageenan are added to many foods in daily life, such as jelly, canned food, ice cream, eight-treasure porridge, etc.
Therefore, carrageenan can be used as a gelling agent in many foods, and it has biocompatibility, biodegradability, high water retention and gelling properties. Carrageenan cannot be absorbed and metabolized by the human body. It is only used as a food additive and has no nutritional value.
(1) Milk-containing beverage: The proteins in the solution aggregate to form protein micelles. Carrageenan is free in the solution and reacts with the exposed amino acid fragments of the protein micelles through ionic reactions. Depending on the concentration and pH, coagulation, precipitation, and suspension occur respectively. Therefore, carrageenan can stabilize the suspension of protein solutions and can be used as a stabilizer for dairy drinks and an emulsification stabilizer for ice cream to stabilize and thicken milk protein solutions. In ice cream, carrageenan undergoes a complex reaction with protein, which can improve the stability of ice cream when temperature fluctuates, increase the moldability and solubility resistance of ice cream, prevent whey from settling out, improve the foaming properties of the product, and form small and stable ice cream. Bubbles control the formation of ice crystals and prevent ice cream from shrinking, thereby improving the taste and quality.
(2) Jelly: Carrageenan is a good coagulant and can replace the usual agar, gelatin and pectin. Jelly made with agar is not elastic enough and is more expensive. The disadvantage of using gelatin to make jelly is that it has low freezing and melting points, and requires low temperature refrigeration for preparation and storage. The disadvantage of using pectin is that it requires the addition of highly soluble sugar and an appropriate pH to solidify. The jelly made of carrageenan is elastic and has no water-leaving properties. It has unique gel properties and has become a commonly used additive in jelly.
(3) Ham and ham sausage: Carrageenan can gel, emulsify, retain water, and enhance elasticity in ham and ham sausage. It can provide appropriate water retention and complex with protein to form a good tissue structure, making the product It has properties such as fineness, good slices, good taste, good elasticity, moderate toughness and crispiness, tenderness and refreshing taste, etc., thereby improving the quality of ham and reducing production costs. It is an indispensable additive in current ham processing.
(4) Beer: The strong anionic group of carrageenan - sulfate ester, can directly "bridge" with positively charged proteins, lipids, and dextran through metal ions. Due to the long chain structure of carrageenan, Characteristics, it continuously combines and expands to form floc, which quickly precipitates under the action of gravity, thereby achieving the purpose of clarifying the wort. It can quickly precipitate proteins, giving the wort a good cool appearance, which is conducive to the growth of yeast. , which is beneficial to filtration, reduces filtration loss, increases wort yield, improves the biological stability of beer, and extends the shelf life of beer.
(5) Gummies: Transparent fruit gummies made from carrageenan have been produced in my country for a long time. They have strong fruit aroma, moderate sweetness, are refreshing and non-sticky to the teeth. Their transparency is better than agar-agar, and the price is lower than that of agar-agar. In sugar and soft candies, it can make the taste smoother, more elastic, less sticky and more stable.

In addition, carrageenan is also used in condiments such as soy sauce, fish sauce, shrimp paste, etc. to improve the consistency and adjust the taste. Due to the simple and efficient extraction process of carrageenan, it is widely used as a raw material in the fields of medicine, chemical industry, energy and environmental protection, such as many high-grade toothpastes, insoluble pharmaceutical preparations, bacterial petri dishes, cosmetic thickeners, desiccants in the construction and textile industry, and Moisture-proof agent, adhesive agent in tanning industry, etc. [3] Therefore, carrageenan is a natural material with great development potential and will be better used in various fields in the future.

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