Carrageenan gum

The properties of various film-forming polysaccharides, such as alginates, pectins, starches, dextrins, cellulose, carrageenan, gums, chitosans and their derivatives have been investigated for a long time and reviewed by Nisperos-Carriedo (1994). Then-wide uses in the food industry have been favoured by their abundance, variability and low-cost, and are summarized in Tables 23.2(a) and (b). 

Synonyms cas 9000-07-1 aubygel aubygum carastay carrageenan gum galozone gelcarin ... 

Carrageenan gum Carrageenin Carragheanin Carraghennan. See Carrageenan (Chondrus crispus)... 

Locust Bean Gum. Locust bean gum [9000-40-2], also known as catob seed gum, is a galactomannan extracted from the endosperm of the catob tree seed which is cultivated in the Mediterranean area. The primary use of locust bean gum is in dairy appHcations such as ice cream. It is often used in conjunction with carrageenan because the chemical stmctures of the two enable them to cross-link and form a gel (85). 

Concentrations above 0.3% form a gel with borate which is reversible upon the subsequent addition of mannitol (a sequestrant for borate) or of acid. Usefiil combinations are formed with carrageenan (63) and xanthan gum (64) and agar. In many appHcations, it is used in combination with these gums at considerable cost savings. 

Commercial locust bean gum is the ground endosperm of the seeds of the locust bean (carob) tree. The general properties of locust bean gum are similar to those of guar gum. Differences are its low cold-water solubiUty and its synergistic gelation with kappa-carrageenan, furceUaran, and xanthan... 

Pedersen, J.K.. Carrageenan, pectin and xanthan/locust bean gum gels. Trends in their food uses.Food Chem. 6 (1980) 77-88. 

C. Carrageenan and gellan gum gelation mechanism and supermolecular structure... 

Synthetic products, e.g., polyethylene oxides(104), polyacrylates, polyacrylamides, and polyetherglycols were in competition with natural polymers like starch, guar, cellulose derivatives, alignates, carrageenan, and locust bean gum. The basic physical and structural properties of the various polysaccharide thickeners have been compiled and reviewed by numerous authors and editors(105-109). 

Polymer Media Alginate (Sodium) Cellulose Sulfate Carboxy- methyl Cellulose Xanthan Carrageenan (A) Gellan Gum Poly Glutamic Acid... 

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