Carrageenans emulsifier

Gen Carrageenan. [Hercules] Refined carrageenan emulsifier, stabilizer, thickener, geilant for foods, pharmaceuticals, cosmetics. 

The release of various aroma compounds (ethyl esters, methylketones, and alcohols), from either carrageenan-based, or carrageenan-acetylated monoglycerides emulsion-based, or acetylated-monoglycerides-based films strongly differs (Marcuzzo et al., 2010). In lipid films, the aroma compound release is more affected by factors related to diffusivity, whereas in carrageenan emulsified films, the affinity between volatile compounds and polymer preponderantly influences sorption... 

Mainly the gel-forming properties of x-carrageenan are used for pharmaceutical purposes. Due to the high viscosity of the. -carrageenan, it is employed as an emulsifying and stabilizing agent. 

What Tye (1988) called entrapping technology involves dropwise gelation in a KC1 bath of an emulsified solute and carrageenan (1% in distilled water). The dried (and presumably washed) gel capsules were reportedly capable of retaining in the carrageenan network any dissolved or emulsified cosolute. 

Egg replacers. Lecithins are used in conjunction with dairy and vegetable proteins in an attempt to functionally mimic the lipoprotein complex of egg yolks. A coagulable egg replacer based on whey protein, polyunsaturated fat, and lecithin has been described (31). Another formulation included soy and wheat flour blended with oil, lecithin, carrageenan, and polysorbate 60 to replace up to 75% dry or liquid eggs in a variety of mixes and prepared foods (31). Dashiell (31) also reported on a lipoprotein complex formed from soy isolate, oil, carbohydrate, and various emulsifiers, which is claimed to be useful for whole or partial replacement of egg yolks in baked goods. 

Carrageenan, a broad generic class of sulfated polysaccharides derived from a wide range of seaweed species, can be classified as non-conventlonal fiber and is used in food as an emulsifier, stabilizer, thickener and gelling agent. 

Ready-to-feed and liquid concentrate soy formulas contain more galactose than powdered soy formula because liquid formulas have carrageenan added as an emulsifier. However, the galactose in carrageenan is not digested or absorbed by the human gastrointestinal tract [14]. Therefore, the... 

Synonyms Carrageenan, ammonium salt Definition Ammonium salt of carrageenan Uses Emulsifier, stabilizer, thickener, gellant in foods... 

PEG-4 stearamine Polydimethylsiloxane PPG-20 lanolin alcohol ether PVM/MA copolymer Sodium Cl2-18 alkyl sulfate Sodium laureth-5 carboxylate Sodium palmitate Sodium tridecylbenzene sulfonate Sodium tridecyl sulfate Talloweth-25, emulsifier, detergents industry Laureth-9 phosphate emulsifier, detergents It. duty Ammonium laureth sulfate emulsifier, diet drinks Carrageenan (Chondrus crispus) emulsifier, diet margarine Safflower glyceride emulsifier, dip coatings Carbomer 910... 

Carrageenan (Chondrus crispus) emulsifier, milky lotions PEG-3 dioleate... 

Carrageenan (Chondrus crispus) Furcelleran Locust bean (Ceratonia siliqua) gum Magnesium lauryl sulfate TEA-lauryl sulfate emulsifier, topical lotions Carbomer 934P... 

Carbomer940 Carbomer 941 Carbomer 1342 Carboxymethylcellulose sodium Carboxymethyl hydroxypropyl guar Carrageenan (Chondrus crispus) Cetyl hydroxyethyl cellulose Dextrin 2,2-Dlmethyl-1,3-dloxolane-4-methanol Emulsifying wax NF... 

A second interfacially active component may also induce the surface activity of weakly surface-active proteins due to strong intermolecular interactions. Electrostatic interactions from anionic bile salts enhance the adsorption of cationic chitosan on emulsion droplets emulsified by using a mixture of phospholipids, cholesterol and such bile salts. Carrageenan interacts strongly with milk proteins, which is of importance in relation to the association to emulsions and to its application in stabilizing neutral dairy products. 

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