FIBROCHEM 300 (KAPPA-CARRAGEENAN)

FIBROCHEM 300 (KAPPA-CARRAGEENAN)
Carrageenans or carrageenins are a family of linear sulphated polysaccharides that are extracted from rededible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilising properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulphation. Kappa-carrageenan has one sulphate per disaccharide. Iota-carrageenan has two sulphates per disaccharide. Lambda carrageenan has three sulphates per disaccharide.
Kappa forms strong, rigid gels in the presence of potassium ions; it reacts with dairy proteins.

Function in meat industry:
• Maintaining moisture and increasing water holding capacity.
• Preventing water accumulation under sausage’s cover after cooking
• Improving mouthfeel
• Increasing tenderness and brilliance of meat products
Kappa-carrageenans are also suitable for dairy applications because the strong synergistic interaction with casein allows gel formation at very low carrageenan concentrations (e.g. 0.04% w/w).
Kappa-carrageenans can interact with proteins below the protein isoelectric point, and this interaction has been used to improve the stability of protein products