Use of carrageenan, carrageenan manufacturers introduce the use of carrageenan in detail.

　　　　Carrageenan is mainly used in detergent, cosmetics and other daily chemical industries: the detergent added with carrageenan has a better effect on preventing contamination than methylcellulo se. In liquid detergent, it can improve its dispersion and storage performance. In cosmetics, carrageenan is easily absorbed by the skin, so it can be mixed with glycerol to make emollients. It can be used as emulsifier in some emulsions and shampoos, which makes the products smooth and soft, and the stability of emulsions is also improved.

　　Carrageenan has strong stability and dry powder is not easy to degrade after long-term storage. It is also very stable in neutral and alkaline solution s, and will not hydrolyze even when heated, but in acidic solutions (especially pH ≤ 4.0) Carrageenan is prone to acid hydrolysis, and the gel strength and viscosity decrease. It is worth noting that under neutral conditions, if carrageenan is heated at high temperature for a long time, it will also hydrolyze, resulting in a decrease in gel strength. All types of carrageenan can be dissolved in hot water and hot milk. Soluble in hot water can form viscous tra nsparent or slightly milky white flowable solution. Carrageenan can only absorb water and swell in cold water, but can't dissolve. Based on its properties, carrageenan is usually used as thickener, gelling agent, suspending agent, emulsifier and stabilizer in food industry. The production and application of these carrageenans have a great relationship with their rheological prope rties, so it is of great significance to accurately grasp the rheological properties of carrageenan and its changing rules under various conditions.
　

　　Carrageenan in jelly, as a good coagulant, can replace agar, gelatin and pectin. Jelly made of agar has insufficient elasticity and high price; The disadvantage of jelly made of gelatin is its low solidification and melting point, and it needs low temperature refrigeration for preparation and storage. The disadvantage of pectin is that it needs to add sugar with high solubility and adjust the appropriate pH value to solidify. Carrageenan does not have these shortcomings, and the jelly made of carrageenan is elastic and has no water separation, so it has become a commonly used gel for jelly. When carrageenan is used in jelly, we should pay attention to the following points: First, because carrageenan belongs to konjac gum system, its solubility is relatively low, so it should be kept warm. If the heat preservation time is not enough and the dissolution is not complete, the taste of the jelly will be bad, which will seriously cause the jelly to be tender and not shaped; But at the same time, if the heat preservation time is too long, carrageenan is alkaline or a buffer such as sodium citrate is added, deacetylation and denaturation will easily occur, resulting in the phenomenon of "egg drop soup", and jelly may still not be formed. Therefore, it is suggested not to keep warm after boiling in summer, and keep warm for 10min after boiling in winter, with the spring and autumn in between. Second, because carrageenan is not acid-resistant, the lower the acid adding temperature, the better, generally before filling jelly at 70℃-80℃ or according to actual technological conditions, otherwise the carrageenan will be easily destroyed at higher temperature, which will affect the taste. At the same time, it is suggested that citric acid should be added after being dissolved in water to avoid local over-acid. Adjusting the pH value is generally not lower than 4, and other colloids should be used to assist in the need of a more sour taste; Pasteurization also affects the taste,It needs to be adjusted according to the actual situation. The third is filtering. After boiling, the feed liquid is filtered with a sieve, the purpose of which is to remove insoluble konjac gum particles and obtain relatively transparent jelly, which can obtain the transparent effect of some high-grade jellies.

　　The application of carrageenan in soft candy as transparent fruit soft candy has been produced in China for a long time. Its fruit has strong fragrance , moderate sweetness, refreshing taste and non-sticky, and its transparency is better than agar, and its price is lower than agar. Adding it to ordinary hard candy and soft candy can make the product taste smooth, more elastic, less sticky and more stable. When carrageenan is used in soft candy, we should pay attention to the following points: First, soft candy powder mainly made of carrageenan is not easy to dissolve under high sugar concentration, so it is suggested to dissolve it with water first, otherwise it will easily produce "trachoma", that is, small colloidal particles one by one.

　　Second, the content of reducing sugar is too low, and it is easy to return to sand for a long time; The content of reducing sugar is too high, and it is easy to be molded when boiling sugar. Third, color materials, such as carrot sauce, can be added after the glue boiling, but the proportion of soft candy powder should be calculated.

　　Ice cream is used in the production of ice cream and ice cream. Carrageenan can make the fat and other solid components evenly distributed, prevent the separation of milk components and the increase of ice crystals during manufacture and storage, and make the ice cream and ice cream delicate, smooth and delicious. In the production of ice cream, carrageenan can react with cations in milk to produce unique gelling properties, which can increase the formability and melting resistance of ice cream, improve the stability of ice cream when temperature fluctuates, and is not easy to melt when placed. Carrageenan is not suitable as the main stabilizer in ice cream production, but it can be used as a good auxiliary stabilizer to prevent whey separation at very low concentration. Because carrageenan can increase the viscosity of the system, but it can't contain enough glue to stabilize the system. Locust bean gum, guar gum and carboxymethyl cellulose are good main stabilizers alone or in combination, but they have the same disadvantage that whey will be separated in ice cream mixture. Therefore, adding carrageenan can inhibit this phenomenon. When carrageenan is used in ice cream, we should pay attention to the following: First, a small amount of starch can be added to fill it, and if the amount is too large, it will have a powdery texture and a bad taste; Second, the amount of carrageenan is less, and it is mostly used in the process of freezing after aging.