Irish moss extract

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. 

In similar concentrations, Irish moss extract, by virtue of its peculiar thickening properties in the presence of many proteins, has been advantageously used to suspend the milk solids in buttermilk and yogurt. 

Similarly, the use of Irish moss extract, as the suspending agent in chocolate milk, has, through the additional thickening of the drink, educated the public to expect and to enjoy a more viscous type of chocolate-flavored dairy drink. Consequently, should a method be devised to stabilize the drink properly without increasing its viscosity, it is probable that it would be considered insufficiently rich and deemed unpalatable. 

Sodium carboxymethylcellulose (commonly known as CMC) was introduced in 1945 by Josephson and Dahle 10) for use in ice cream. It is cold water-soluble, will not react with acid, and has excellent water-binding properties. When properly processed, it is easily dispersible and quickly soluble in the mix. These properties make it well suited for high temperature-short time (HTST) mix. When used alone, it has a tendency to cause separation or wheying off in the mix. Irish moss extract is used with CMC to eliminate this condition. From 0.15 to 0.25% CMC is most often used in ice cream mix. 

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. 

Irish moss extract, or carrageenin, is a negatively charged polymer which reacts with positively charged protein molecules, imparting rapid increase in mix viscosity. There are many types used for ice cream, depending on the final use. It is generally used in conjunction with CMC or locust bean to prevent mix separation. Levels between 0.02 and 0.10% are recommended. 

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. 

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. 

Chondrus extract E407 Gelcarin-, Genu-, Hygum TP-1 Irish moss extract Marine Colloids SeaSpen PF Viscarin. 

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,... 

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

Synonyms Carrageenan extract Chondrus crispus Chondrus crispus extract Chondrus extract Irish moss extract... 

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

KohlenstofTfaser carbon fiber (CF) Carbonsauren/Karbonsauren (Carbonate/Karbonate) carboxylic acids (carbonates) Carrageen/Carrageenan carrageenan, carrageenin (Irish moss extract)... 

Common/vernacular names Carrageenan, carrageenin, carragheenan, chondrus extract, Irish moss extract. 

Chondrus extract Irish moss extract Pearl moss Salt rick moss Definition Extract of carrageenan, Chondrus crispus Properties YIsh, or tan to wh. powd., odorless, mucilaginous taste sol. in water Toxicology LD50 (oral, rat) 5650 mg/kg, (oral, mouse) 8730 mg/kg possible carcinogen TSCA listed... 

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