Food Business Network News Carrageenan is also called carrageenan, carrageenan. It is a hydrophilic colloid extracted from some red algae seaweed. It is insoluble in water and insoluble in organic solvents. It can form a thermoreversible gel in the presence of potassium ions. When it has a low concentration, it forms a low viscosity sol, close to Newtonian fluid. When the concentration is increased to form a high viscosity sol, it is a non-Newtonian fluid. It has high nutritional value and has soluble dietary fiber.
As an excellent coagulant, carrageenan can replace agar and gelatin. The jelly made of carrageenan is elastic and not water-repellent, so carrageenan is used as a gelling agent in the jelly. However, the following points should be noted in the process of use. 1. The solubility is not high, so it should be kept warm. If the holding time is not enough, the dissolution is not complete, and the jelly that is made is not good. However, if the holding time is too long, "egg soup" will be produced. 2, carrageenan is not acid resistant, the lower the acid temperature, the better. Otherwise, the higher the temperature, the more easily the carrageenan is destroyed, affecting the taste. At the same time, it is recommended to add citric acid dissolved in water to avoid causing local peracid. The pH value is generally not lower than 4. If more sour taste is needed, other colloidal aids should be used. Pasteurization also affects the taste. 3, is filtering. After boiling, the sieve filter is used to remove the insoluble konjac granules to obtain relatively transparent jelly, which can achieve some high-grade jelly transparency.
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