Product Name
Carrageenan type i commercial grade
Description
OtherSolid;Yellowish to colourless, coarse to fine powder which is practically odourless
IUPAC Name
zinc;1-(5-cyanopyridin-2-yl)-3-[(1S,2S)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate
Molecular Weight
551.8g/mol
Molecular Formula
C23H23FN4O7Zn
Canonical SMILES
CCC(=O)C1=C(C(=C(C=C1)F)C2CC2NC(=O)NC3=NC=C(C=C3)C#N)O.CC(=O)[O-].CC(=O)[O-].[Zn+2]
InChI
InChI=1S/C19H17FN4O3.2C2H4O2.Zn/c1-2-15(25)11-4-5-13(20)17(18(11)26)12-7-14(12)23-19(27)24-16-6-3-10(8-21)9-22-16;2*1-2(3)4;/h3-6,9,12,14,26H,2,7H2,1H3,(H2,22,23,24,27);2*1H3,(H,3,4);/q;;;+2/p-2/t12-,14+;;;/m1.../s1
InChI Key
UHVMMEOXYDMDKI-JKYCWFKZSA-L
Solubility
Soluble in hot water; insoluble in alcohol for a 1,5 % dilution;GENERALLY INSOL IN OILS & ORG SOLVENTS; SOL IN ANHYDROUS HYDRAZINE; SPARINGLY SOL IN FORMAMIDE, METHYL SULFOXIDE; INSOL IN N,N-DIMETHYLFORMAMIDE;1 G DISSOLVES IN 100 ML WATER @ ABOUT 80 °C; INSOL IN ETHANOL;Soluble in water forming viscous solutions
Application
Carrageenan type i commercial grade is sourced from specific red seaweeds through a process of aqueous extraction, yielding a large, strongly anionic polyelectrolyte. This complex hydrocolloid is primarily comprised of kappa and lambda fractions, recognized for their distinctive gelling and nongelling properties, which stem from variations in sulfate content and galactose residues. The primary purpose of carrageenan type i is to leverage its unique ability to form thermally reversible gels in the presence of specific metal ions, and its remarkable reactivity with proteins, particularly in dairy applications. This makes it a versatile additive for enhancing the texture and stability of a wide array of food products, pharmaceuticals, and cosmetics. Its ability to improve the sensory attributes, such as mouthfeel and consistency, while also acting as a suspending and thickening agent, underlies its extensive use in products ranging from dairy desserts and sauces to personal care formulations.
Color/Form
YELLOWISH TO COLORLESS, COARSE TO FINE POWDER; MUCILAGINOUS TEXTURE;White to beige powder
Covalently-Bonded Unit Count
4
EC Number
232-524-2;232-524-2
Exact Mass
550.084219g/mol
MeSH Entry Terms
Carrageenan;Carrageenin;iota Carrageenan;iota-Carrageenan;kappa Carrageenan;kappa-Carrageenan;lambda Carrageenan;lambda-Carrageenan
Monoisotopic Mass
550.084219g/mol
Other Experimental
STRONGLY CHARGED ANIONIC POLYELECTROLYTE OF LARGE SIZE;REGARDED AS CONTAINING 2 MAJOR FRACTIONS, GELLING FRACTION, KAPPA-CARRAGEENAN & NON-GELLING, LAMBDA-CARRAGEENAN;GENERALLY IT IS NECESSARY TO HEAT MOST CARRAGEENAN SOLUTIONS TO ATTAIN COMPLETE SOLUBILITY;PLANT SOURCE, MOLECULAR WEIGHT & PRESENCE OF METALLIC IONS AFFECT VISCOSITY;COMPOSED OF RESIDUES OF D-GALACTOSE & 3,6-ANHYDRO-D-GALACTOSE, MOLAR RATIO 1.11-1.5 TO 1 /KAPPA-CARRAGEENAN/;CONTAINS 1 SULFATE HALF-ESTER GROUP FOR EVERY 2.2-5 MONOSACCHARIDE UNITS, DEPENDING ON SOURCE /KAPPA-CARRAGEENAN/;COMPOSED PRIMARILY OF 1,3-LINKED D-GALACTOSE-2-SULFATE & 1,4-LINKED D-GALACTOSES-2,6-DISULFATE /LAMBDA-CARRAGEENAN/;SULFATE CONTENT OF KAPPA & LAMBDA CARRAGEENAN DIFFER SUBSTANTIALLY WITH APPROX 24% & 33%, RESPECTIVELY;SHOWS BLOOD ANTICOAGULANT ACTIVITY; DIL AQ SOLN ARE VISCOUS, VISCOSITY INCR ALMOST LOGARITHMICALLY WITH INCR CONCN;PPT PROTEINS WHEN PH OF SOLN IS BELOW ISOELECTRIC POINT OF PROTEIN; @ LOW CONCN CAUSES AGGLOMERATION OF MILK PROTEINS;UNDERGOES DEPOLYMERIZATION IN ACID SOLN;REACTS WITH LARGE MOLECULAR WEIGHT CATIONIC MOLECULES WITH HYDROPHILIC COMPONENTS TO FORM INSOL REACTION PRODUCTS;POTASSIUM, CESIUM, RUBIDIUM, & AMMONIUM SALTS INCR VISCOSITY OF CARRAGEENAN SOLN & ENHANCE GELLING PROPERTIES;COMPOSED PRIMARILY OF 1,3-LINKED GALACTOSE-4-SULFATE WITH 1,4-LINKED 3,6-ANHYDRO-D-GALACTOSE-2-SULFATE /IOTA-CARRAGEENAN/;IN PRESENCE OF SPECIFIC METALLIC CATIONS, EG POTASSIUM, SOLN WILL FORM SHORT INELASTIC, THERMALLY REVERSIBLE GELS;Carrageenan Gum is a hydrophilic colloid that absorbs water readily and complexes with milk proteins.;It is a mixture of polysaccharide fractions: (1) The lambda fraction is cold-water soluble, contains d-galactose and 35% esterified sulfate, and does not gel. The kappa fraction contains d-galactose and 3,6-anhydro-d-galactose (1.4:1 ratio) and 25% esterified sulfate. The kappa form does not gel without addition of a solute; the properties of the gel depend on the amount and nature of the added solute. Another species of seaweed produces 100% kappa /fraction/ from North Carolina to the tropics.;Forms chemically set gels with K+;Rapid hydrolysis at pH <4.5;Sol in very polar solvents. Sol in hot milk, hot conc sugar soln; above 60 °C in water as Na+ salt in cold water. K+ and Ca+ salts are insol in cold water. Insol in conc salt soln; 35% alcohol soln; insol with swelling in cold milk. Optimum stability occurs in pH 9. /kappa-form/;Sol in very polar solvents. Sol in hot milk, hot conc salt soln; above 40 °C in water, as Na+ salt in cold water; slightly sol in hot conc sugar soln. K+ and Ca+ salts are insol in cold water. Insol in 35% alcohol soln; insol in cold milk. Optimum stability occurs in pH 9. /l-form/;Sol in very polar solvents. Sol in water, milk, hot conc sugar soln, conc salt soln., as Na+ salt in 35% alcohol soln. Optimum stability occurs in pH 9. The most highly sulfated form 32-39%. /gamma-form/
Stability
SOLUTIONS & GELS FAIRLY STABLE OVER WIDE PH RANGE @ ROOM TEMP OR LOWER; RAPIDLY DEGRADED @ LOW PH & HIGH TEMP;SOLUTIONS @ PH 9 ARE MOST STABLE
Viscosity
/p>Not less than 5 mPa.s (1,5 % solution at 75 °C)
