Irish gum

GELOZONE GENU GENUGEL IRISH GUM IRISH MOSS EXTRACT IRISH MOSS GELOSE... 

Synonyms 3,e-/tnhydro-d alactan Carrageen Canageenan Canag-eenan gum Canageenin Canagheanin Carraghennan Chondrus Gum carrageenan Irish gum Irish moss Classilicalion Sulfated polysaccharide... 

Irish gum Irish moss. See Carrageenan (Chondrus crispus)... 

Also known as Irish moss, Irish gum, pearl moss, pig wrack, and rock salt moss. 

In the pharmaceutical field, agar is commonly the base colloid for stabilizing mineral oil in water emulsions, used for laxative purposes. The concentration of agar is kept below the gel point, so that the emulsion will pour. Other gums, like tragacanth, Irish moss extract, or carboxymethylcellulose, may replace the agar, where desired. Usually, from 0.5 to 0.8% of the gum, based upon the weight of the aqueous phase, suffices to protect this type of emulsion, which is somewhat of a neutral variety. 

Hand lotions, of the emulsion type, are also, in most cases, oil in water emulsions. A true emulsifying agent is usually used to form the emulsion and for cleansing properties. Vegetable gums, like tragacanth or Irish moss extract, are added, not only to stabilize the emulsion but to increase the emollient properties, because of the added viscosity effect. 

Flavor emulsions are similarly stabilized by the viscosity produced upon addition of a vegetable gum, such as tragacanth, Irish moss extract, arabic, a cellulose gum, or one of the alginates, to the aqueous phase. Here the oil phase, in the form of the flavor, is in small proportion to the water. In the absence of the acetic acid, contained in the vinegar of the French dressing. 

The functional viscosity of the gums is also widely used to suspend solids in an aqueous medium. This can be considered as solid phase emulsification. As little as 0.03 to 0.05% of Irish moss extract will retain cocoa solids in suspension in chocolate sirup this colloid is specific for the purpose, even in the absence of milk solids. Many chocolate-flavored fountain sirups are stabilized in this manner, which prevents the cocoa from settling and packing at the bottom of the container. 

Locust bean gum also has excellent water-holding properties. It is cold water-dispersible, but complete hydration is accomplished only after pasteurization. This precludes its use in HTST systems. As with CMC, it causes mix separation which may be eliminated by its use with Irish moss extract. 

Cellulose gum, Irish moss extract, and propylene glycol alginate are the hydrocolloids most of en used in this application at levels of between 0.25 and 1%, depending on the fruit-sugar ratio and the type of fruit. 

Figures 1 to 8 demonstrate the drainage or meltdown test developed in our laboratories 17). Ice pop I contains no stabilizer II, 0.2% Irish moss extract III, 0.15% karaya gum combined with 0.15% locust bean gum IV, 0.2% CMC. The mixes were prepared cold, poured into the same mold, using one fourth of the mold for each mix. They were then frozen in the brine tank, defrosted, packed, and stored in the hardening box.

The hydrocolloids used stabilize this type of icing by their ability to form a gel or a highly viscous solution. Agar-agar, locust bean gum, sodium alginate (combined with a buffer and calcium salt), Irish moss extract, pectin, and karaya gum are hydrocolloids used. The finished icing may contain from 0.1 to 0.5% hydrocolloids. 

On the other hand, in preparing whipped products which are to stand for a long period of time, it is often necessary to add various gums, such as Irish moss, algin, and locust bean gum, to have a product that will react in some way with the protein being whipped, to make a firm film and stable foam. 

In the case of aerated protein icings, however, stabilizers are essential. Where hot water is used, gelling-type stabilizers work best (agar, gelatin, Irish moss extract). In cold foams, prepared with cold water, cellulose-type gums are used to contain water in the foams colloidal precipitates, such as are formed through the reaction of carrageenin and protein, are very helpful. 

In addition to the carbohydrate type of binders, soybean flour and dried milk are used in meat processing. The Federal Meat Inspection Division limits the amount of cereal or binder that may be added to sausage to 3.5%. Natural gums, such as Irish moss and karaya, are used in quantities of less than 1% as an emulsifying agent. 

Locust bean gum has no gelling properties in itself, but can influence the gelling properties of some gelling agents. A favorable effect of locust bean gum on gels prepared from Irish moss extract and potassium chloride was described by Baker,... 

Sodium carboxymethylcellulose Hydroxypropy Imethy Icellulo se Hydroxy ethylcellulo se Sodium alginate Ammonium alginate Polyacrylamide Seleroglucan Irish moss Xanthan gum... 

This naturally occurring food gum is obtained from several related species of red seaweed (algae), of which the best known is Chondrus crispus, or Irish moss. These algae are found along the Atlantic coasts of Europe and North America. The seaweed and its gums were first exploited on a commercial basis by the people who lived in the vicinity of Carragheen, Ireland hence, the names Carrageenan and Irish moss. 

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