We boost business excellence of our clients by providing cost friendly, high quality product in a lean & swift fashion and aim to be a significant link of the global food supply chain. We supply high quality Kappa Carrageenan under the brand Foodgel™, includes refined and semi-refined Kappa Carrageenan both. Foodchem Group is one of the leading gelatins, Kappa Carrageenan, collagen producer located in China with extensive experience.
Good quality Kappa Carrageenan has bright color with no strong odor, contains low level of chloride, and gels strongly.Īs of today, the largest producer of Kappa Carrageenan raw material is Philippines where supplies 80% of the world seaweed for industrial use, while China remain as the main exporter to global markets of Kappa Carrageenan. Normally we see it in 3 dimensions: physical presence, chemical contents, and gel evaluation. How do we evaluate the quality of Kappa Carrageenan? Hence, explains the rapid growth of Kappa Carrageenan usage. Kappa2 replaces mixtures of Kappa and Iota in niche applications where intermediate gelling properties between the hard and brittle gels formed by Kappa, and the softer but deformable gels formed by Iota, are needed 7. So if a recipe calls for one teaspoon of gelatin, you can use one teaspoon of. So, using Kappa Carrageenan or not, is no longer a choice, but a question about survival for the business. As a general rule, you can substitute powdered agar for gelatin in equal amounts. As to yields, it drops to the point that breaks the P&L balance which may eventually bankrupt the whole business. Without Kappa Carrageenan, industrial meat packers will find their product softened to the level that slicing might become a problem. Nowadays, you can find Kappa Carrageenan dominating the pre-packed meat product. - Improves freeze and thaw stability of the product.- Grants better weight yield due to weight holding capability.- Improves water containment for better mouthfeel.Agar is usually available as flakes or powder, but you can find it in bar or sheet form too. It’s used to gel, emulsify, and thicken foods. Iota carrageenan is more suitable for soft gels and puddings, while kappa carrageenan is a good replacement for gelatin in harder gel products. Since it’s made from algae, agar agar is an excellent gelatin substitute (it’s our favorite for making vegan jello ). - Improves texture of the product & slice ability Although you can use 1 ounce of carrageenan to gel 1 cup of a liquid, the thickness of the gel depends on the variety.- Stabilizing fat-protein emulsion for which fractions are kept together, resulting in better cut for final product.It presents the best gelling performance and soluble in hot water over 80℃. Due to such property, Kappa Carrageenan finds its best application in meat production which brings industrial level improvement of the product including but not limited to: Kappa Carrageenan is extracted from cottonii seaweed, a natural see plant commonly seen in South-East Asian countries. Kappa Carrageenan is, amongst the 3 types of carrageenans, the most widely used type. Williams (2009) Handbook of Hydrocolloids, 2nd Ed. It is illustrated that sago starch/carrageenan blends can be used as hard capsule material.Picture source: Phillips, G and P. Capsule with 2% (w/w starch) of carrageenan at kappa-/iota-ratio 3:1 had the lowest moisture absorption, whereas capsule with 3% (w/w starch) of carrageenan at kappa/iota ratio 1:3 had the highest solubility. Higher kappa-carrageenan content improved tensile strength and barrier properties of the films, whereas higher iota-carrageenan content produced films with higher elongation, moisture absorption and capsule solubility in acid solution. The results reveal that addition of carrageenan makes the films stronger and less permeable. In addition, moisture absorption and solubility of capsule in acid solution were investigated. The resulted films and capsules were characterized by mechanical property, water vapor and oxygen permeability. Films and capsules were prepared with 10% (w/v) of sago starch, 25% (w/w starch) of glycerol and various carrageenan concentration (1, 2, 3% w/w starch) in two different kappa/iota-carrageenan ratio (1:3 and 3:1).
In order to replace gelatin in capsule shell production, blends of sago starch and carrageenan were developed.
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