Stabilizing 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 Water soluble galactose polymers. Extensively used as gelling and stabilizing agents in food industries. Uniform, transparent and water soluble films with good mechanical properties. [Pg.862]

Carrageenans i, K, y, p, v Red seaweed Gel-forming agent stabilizer protein fiber texturizer milk fat anticoagulant milk clarifying agent... [Pg.85]

SeaKem. [FMC/Marine Colloids] Carrageenan milk thickener, stabilizer, gelling agent... [Pg.329]

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]

In most cases, a "gelling agent is required both for the oil and the outside external phase. For the oil phase, fatty alcohols may be used. For the aqueous continuous phase one can use the same "thickeners that are used in emulsions, e.g. hydroxyethyl cellulose, xanthan gum, alginates, carrageenans, etc. Sometimes liquid crystalline phases are applied to stabilize the multiple emulsion droplets. These can be generated... [Pg.58]

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