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4. Physico-chemical characteristics
4.1 Influence of pH
The critical property of carrageenan is its depolymerization by acid hydrolysis. It has been determined that this effect is linked to the molecule's anhydrous 3,6 bond. Carrageenans in gel form are more resistant to acid than those in solution. This is due to the fact that the secondary and tertiary structures developed during the gelation phase have a protective effect on gluconic bonds, preventing them from breaking. This effect enables carrageenan gelling agents to be used in acidic systems, especially in the presence of potassium ions (which facilitate gel formation).
Acid hydrolysis proportional to H 3 O + ion activity increases with temperature....
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Physico-chemical characteristics
Functional properties
Bibliography
Legislation
Commission Directive 2004/45/EC of April 16, 2004 amending Directive 96/77/EC laying down specific purity criteria on food additives other than colors and sweeteners.
Decree of September 30, 2004 amending the decree of October 2, 1997 on additives that may be used in the manufacture of foodstuffs intended for human consumption.
Main producers (non-exhaustive list)
Gelymar:
http://www.gelymar.com/carrageenans/
Ceamsa :
https://www.ceamsa.com/industries/#block-prods
CP Kelco :
Economic data
Carrageenan represents the largest share of the algae-derived hydrocolloid market (the others are agar and alginate), with a 2017 value estimated at USD 650 million and production reaching 70,000 tonnes per year. The global market is growing at an average annual CAGR of 3.6%. This growth reflects the global trend of increased demand for processed foods and ready-made meals. This trend is also a response to global population...
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