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Technology Process of Carrageenan

Carrageenan

Base Information
  • Chemical Name:Carrageenan
  • CAS No.:9000-07-1
  • Molecular Formula:Unspecified
  • Molecular Weight:0
  • Hs Code.:13023911
Carrageenan

Synonyms:3,6-anhydro-d-galactan;aubygelgs;aubygumdm;burtonitev-40-e;carastay;carastayc;carrageen;carrageenangum

Suppliers and Price of Carrageenan
Supply Marketing:
Business phase:
The product has achieved commercial mass production*data from LookChem market partment
Manufacturers and distributors:
  • Manufacture/Brand
  • Chemicals and raw materials
  • Packaging
  • price
  • Biosynth Carbosynth
  • Carrageenan
  • 1 Kg
  • $ 350.00
  • Biosynth Carbosynth
  • Carrageenan
  • 500 g
  • $ 190.00
  • Biosynth Carbosynth
  • Carrageenan
  • 250 g
  • $ 112.50
  • Biosynth Carbosynth
  • Carrageenan
  • 100 g
  • $ 60.00
  • AK Scientific
  • Carrageenan,tech.
  • 5g
  • $ 29.00
Total 128 raw suppliers
Chemical Property of Carrageenan
Chemical Property:
  • Appearance/Colour:Light and free flowing powder 
  • PSA：0.00000 
  • LogP:0.00000 
Purity/Quality:

99% *data from raw suppliers

Carrageenan *data from reagent suppliers

Safty Information:
  • Pictogram(s):  
  • Hazard Codes: 
MSDS Files:
Useful:
  • Uses Pharmaceutic aid (suspending agent); pharmaceutic aid (viscosity-increasing agent). Carrageenan is a gum that is a seaweed extract obtained from red seaweed chondrus crispus (also known as irish moss), gigartina, and eucheuma species. chondrus crispus yields kappa and lambda carra- geenans. gigartina yields kappa and lambda carrageenans. eucheuma yields kappa and iota carrageenans. it exists as various salts or mixed salts of a sulfate ester. it is classified mainly as kappa, iota, and lambda types which differ in solubility and gelling properties. the kappa and iota types require hot water (above 71°c) for complete solubility and can form thermally reversible gels in the presence of potassium and calcium cations, respectively. the kappa gels are brit- tle with syneresis while the iota gels are more elastic without synere- sis. the lambda type is cold-water soluble and does not form gels. kappa and iota carrageenan are very reactive with milk protein products. carrageenan is used to stabilize milk protein at 0.01–0.05% and to form water gels at 0.5–1.0%. its uses include dairy products, water gel desserts, and low-calorie jellies. a typical use level in water systems is 0.2–1.0% and milk systems is 0.01–0.25%. also termed chondrus extract. Carrageenan is a species of red seaweed known as chondrus crispus, from which kappa and lambda carrageenans are obtained.
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