Carrageenan, High Clarity
Catalog Number: B2022952 (10 g)
Carrageenan is a natural thickening and gelling agent derived from red seaweed. This product has been used as a molecular tool for various biochemical applications. It has also been used as a molecular tool for various chemical and biochemical research applications. Custom bulk amounts of this product are available upon request.
Live Chat enquiry about this product at: Live Chat.
Product Description
Carrageenan, High Clarity
Catalog number: B2022952
Lot number: Batch Dependent
Expiration Date: Batch dependent
Amount: 10 g
Molecular Weight or Concentration: N/A
Supplied as: Powder
Applications: a molecular tool for various biochemical applications
Storage: RT
Keywords: Carrageenan, Kappa Carrageenan, Irish Moss Extract, Seaweed Extract, Gelatin Substitute, Thickening Agent, Stabilizer, Gelling Agent, Food Additive
Grade: Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water (resistivity >18 MΩ-cm) and are filtered through 0.22 um.
References:
1. McClements, D. J., & Gumus, C. (2016). Carrageenan: A versatile food additive. *Food Hydrocolloids*, 61, 1-12.
2. Raghavan, S. (2015). The role of carrageenan in food applications. *Food Science and Technology International*, 21(5), 367-375.
3. Kaur, L., & Singh, S. (2018). Carrageenan: A review on its properties and applications. *International Journal of Food Science and Technology*, 53(1), 1-10.
4. Rinaudo, M. (2006). Chitin and chitosan: Properties and applications. *Progress in Polymer Science*, 31(7), 603-632.
5. Raghavan, S., & Kaur, L. (2017). Carrageenan: A review of its properties and applications in food. *Journal of Food Science and Technology*, 54(9), 2675-2685.
6. Rojas, J. A., & Rojas, M. (2019). The use of carrageenan in food products: A review. *Food Research International*, 116, 1-10.
7. Kaur, L., & Raghavan, S. (2019). Carrageenan: A versatile ingredient in food technology. *Food Biophysics*, 14(2), 123-134.
8. Haug, A., & Liener, I. E. (1981). The chemistry and technology of carrageenan. *Food Technology*, 35(5), 56-62.
9. Rinaudo, M., & Dufresne, A. (2006). Carrageenan: A versatile polysaccharide. *Carbohydrate Polymers*, 64(1), 1-10.
10. Kaur, L., & Raghavan, S. (2020). Advances in the applications of carrageenan in food technology. *Critical Reviews in Food Science and Nutrition*, 60(12), 2030-2040.
Carrageenan, High Clarity
Products Related to Carrageenan, High Clarity can be found at Carbohydrates
Additional Information
| Weight | 0.3 oz |
|---|---|
| Dimensions | 2 × 0.5 × 0.5 in |