Product name:Carrageen
CAS: 11114-20-8
Molecular Formula: C24H36O25S2
Molecular Weight: 788.6587
Product description:Carrageenan stability is strong, dry powder placed for a long time not easy degradation. It is also stable in neutral and alkaline solution, hydrolysis and even heating can not, but in acidic solution (especially pH 4.0) or less carrageenan prone to acid hydrolysis, gel strength and viscosity decreased. It is worth noting that under the condition of neutral, if carrageenan in high temperature and long time heating, also can be hydrolyzed, results in the decrease of strength of the gel. All types of carrageenan can dissolve in hot water and hot milk. Soluble in hot water can form a sticky transparent or light milky liquid solution. Carrageenan can swell and can't dissolve in cold water. Based on the properties of carrageenan has, in the food industry usually it is used as thickener, gelling agent, suspending agent, emulsifier and stabilizer, etc. And the production application of carrageenan and its rheological properties are larger, and accurately grasp the rheological properties of carrageenan and its change rule under various conditions is of great importance to production.