carrageenan

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Related to Carrageenans: E407

car·ra·geen·an

also car·ra·geen·in  (kăr′ə-gē′nən)
n.
Any of a group of closely related colloids derived from Irish moss and several other red algae, widely used as a thickening, stabilizing, emulsifying, or suspending agent in industrial, pharmaceutical, and food products.

carrageenan

(ˌkærəˈɡiːnən) ,

carragheenan

or

carageenan

n
(Biochemistry) a carbohydrate extracted from carrageen, used to make a beverage, medicine, and jelly, and as an emulsifying and gelling agent (E407) in various processed desserts and drinks

car•ra•gee•nan

or car•ra•gee•nin

(ˌkær əˈgi nən)

n.
a colloidal substance extracted from seaweed used chiefly as a stabilizing ingredient in foods and pharmaceuticals.
[1885–90]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.carrageenan - a colloidal extract from carrageen seaweed and other red algae
gum - any of various substances (soluble in water) that exude from certain plants; they are gelatinous when moist but harden on drying
Translations
karragenaan
References in periodicals archive ?
8[degrees]C), whereas the capsule shells based on carrageenans have the lowest (155.
Carrageenans are sulfated polysaccharides obtained from red seaweeds (Rhodophyceae).
Cargill's texturizing solutions business have launched a new generation of refined carrageenans derived from cultivated seaweeds-offering a high-performance solution for gelling, thickening and stabilizing food products, with reduced sourcing risks.
Carrageenans consists of a main chain of D-galactose residues linked alternately [alpha] - (1 [right arrow] and [beta] - (1 [right arrow] 4).
One new technique uses carrageenans and carboxymethyl cellulose, which are registered with the U.
For more than 80 years, Texturant Systems has been developing, producing, and marketing worldwide texturizing agents such as Agars, Alginates, Blends, Carrageenans, Galactomannans, Lecithins, Pectins, Xanthan Gum and Liquid Vitamins.
This information is relevant to applications in dairy-based foods and beverages in which carrageenans are used to generate network structures that stabilize multiphase dispersions.
Carrageenans are relatively new polysaccharides in the synthesis of natural-based superabsorbent polymers.
Also, Greig (8) pointed out that degraded carrageenans and processed Eucheuma seaweed were not included by the JECFA in the specifications of food-grade carrageenan in 1984.
Although the viscosity is stipulated, viscosity may not adequately protect food-grade carrageenan from contamination by the lower molecular weight degraded carrageenans that IARC has denoted as Group 2B.