Compound Carrageenan For Jelly

Compound carrageenan is a natural polysaccharide compound extracted from red algae such as sea grass (e.g., carrageenan), and its main components are natural anionic linear polysaccharides composed of galactose and dehydrated galactose units. According to the difference in molecular structure, carrageenan is mainly divided into K-type, 1-type and in-type, and the application characteristics of each type in food are different. We can customize high-quality compound carrageenan according to the desired taste, texture or other requirements. Compound carrageenan is a food additive formulated by blending different types of carrageenan (such as K-type, 1-type, and in-type carrageenan) with other polysaccharides (such as locainan gum). Compound carrageenan has a wide range of applications in the food industry, which can enhance the quality of food, improve its taste and stability.

Advantages:

• Excellent gel properties:

  When carrageenan is compounded, it can form a soft and moderately elastic gel, which is closer to the texture of natural jelly than carrageenan alone. The gel temperature is adjustable to meet different process requirements (such as high-temperature filling or room-temperature solidification).

  
  

• High transparency: 

  The carrageenan compound formula used in jelly can reduce the influence of impurities, making the jelly crystal clear and enhancing the visual effect.

  
  

• Strong stability: 

  The compound carrageenan has good acid and heat resistance, and is not prone to water separation or gel rupture in acidic or high-temperature environments. Extend the shelf life and reduce texture changes during storage.

  
  

• Taste optimization:

  By adjusting the blending ratio, the compound carrageenan can control the crispness, toughness and melt-in-mouth sensation of the jelly, avoiding the overly hard or sticky nature of a single gel.