A conventional traits: 
 Chinese name: Carrageenan 
 CAS Registry Number :9000-07-1 
 English name: Carrageenan 
 The EINECS :232-524-2 
 White or light brown granules or powder, odorless or slight odor; taste slimy; 
 Carrageenan (Carrageenan), also known as carrageenan, carrageenan. Carrageenan is extracted from certain red algae seaweed hydrocolloids, the chemical structure of polysaccharides composed of galactose and dehydration galactose sulfate and calcium, potassium, sodium, ammonium salt. Combination of different forms which sulfate can be divided into Type K (Kappa), Type I (Iota), L type (Lambda). CAS Registry Number :9000-07-1 
 Second, the role of: 
 Solubility: not soluble in cold water, but swelling into a plastic block, do not dissolve in organic solvents, soluble in hot water into a translucent colloidal solution (dissolved in hot water with a temperature of 70 ° C or higher speed; 
 Gelling: in the presence of potassium can generate thermo-reversible gel; 
 3: low concentration of thickening the formation of a low viscosity sol, close to the Newtonian fluid concentration to form a high viscosity sol, was non-Newtonian fluid. 
 Synergies: locust bean gum, konjac gum, xanthan gum and such as colloidal create synergies, can improve the flexibility and water-holding capacity of the gel; 
 Health value: Carrageenan has the basic characteristics of the soluble dietary fiber in vivo degradation of carrageenan to the formation of soluble complexes with fibrin. The large intestine bacterial glycolysis into CO2, H2, gas and formic acid, acetic acid, propionic acid and other short-chain fatty acid, a probiotic energy source. 
 Third, the scope of application: 
 (1) ice cream (ice cream): prevention of whey separation, delaying melt. 
 Sweet jelly bean jelly: gelling agent. 
 Meat: thickening water only the fat off liquid contraction, the binder, the slice, elastic. 
 Chocolate milk: suspension, increased texture. 
 Juice drinks: small pulp particles evenly suspended, to increase the taste. 
 6. Plastic fat milk: lubricants, increase texture. 
 Candy: good gelling agent. 
 Condensed milk: emulsion stabilizer. 
 Bread: The increase in water retention capacity, delay hardening 
 10 processed cheese: to prevent the contraction of off liquid. 
 11 pie: paste effect, increase the texture. 
 12 infant formula: Prevention of skim and whey separation. 
 13 spices: suspending agent, excipient, a glossy feel. 
 14 milk pudding: gelling agent to increase the texture. 
 15 canned food: gelling, stable fat. 
 16. Freezing foaming cakes: to prevent fat separation and de-liquid shrinkage, not easily deformed. 
 17 milkshake: suspension, increased texture. 
 18 beer industry: clarifying agent and stabilizer. 
 19 acidified milk: increase in texture, creamy 
 20 Toothpaste: Bonded 
 , Storage and packaging specifications 
 Packing: kraft paper bag, 25kg / bag 
 Storage: preserved for two years does not degenerate in a dry and cool conditions. 
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