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6. Interaction with food products
6.1 Dairy products
The high chemical reactivity of carrageenans is mainly due to the strong negative charge of the ester-sulfate groups, comparable to sulfuric acid in this respect. Carrageenans on the market correspond to sodium, potassium or calcium salts, or mixtures thereof, as the free acid forms are unstable. The counterion used depends on the application for which the carrageenan is intended, and its association with the structure of the units making up the polymer determines the carrageenan's physical properties.
One of the main characteristics of carrageenans is their high reactivity with proteins, mainly proteins of milky origin. This property can be observed in both gelling and non-gelling carrageenans.
Interaction with milk...
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Interaction with food products
Specific applications
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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