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Emulsifying agents carrageenan

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. [Pg.25]

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. [Pg.5]

Uses Stabilizer, thickener, emulsifier, suspending agent, water-binder in foods, ice cream, ice millq cream cheese, fruit preps, for yogurt, pie fillings, sauces Features Freeze-thaw stable requires heat to develop full vise. synergistic with xanthan and carrageenan... [Pg.1631]

See other pages where Emulsifying agents carrageenan is mentioned: [Pg.57]    [Pg.98]    [Pg.313]    [Pg.68]    [Pg.168]    [Pg.376]    [Pg.2038]    [Pg.897]    [Pg.110]    [Pg.405]    [Pg.788]    [Pg.209]    [Pg.271]    [Pg.654]    [Pg.100]    [Pg.654]    [Pg.283]    [Pg.536]    [Pg.146]    [Pg.68]    [Pg.327]    [Pg.262]    [Pg.233]    [Pg.503]   
See also in sourсe #XX -- [ Pg.124 ]

See also in sourсe #XX -- [ Pg.146 ]



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Carrageenans 1-carrageenan

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