Special Ingredients Carrageenan Kappa 250g Premium Quality Suitable for Vegans, Vegetarians & OVO- Lacto Vegetarians, Non-GMO, Gluten-Free, Non-irradiated – Recyclable Plastic Container

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Impact Investment for a Business Venture for Community-Based Seaweed Farming in Northern Palawan, Philippines (PDF). Blue Economy Impact Investment East Asia & Partnerships in Environmental Management for the Seas of East Asia. 2017 . Retrieved 8 February 2021. Research Unit, Faculty of Science and Natural Resources, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia There are three commercial types of carrageenan, which vary in their functionality based on their degree of sulfation and number of galactose molecules. Aeni O. N., Aslan L. O. M., Iba W., Patadjai A. B., Rahim M., Balubi M. (2019). Effect of different seedling sources on growth and carrageenan yield of seaweed Kappaphycus alvarezii cultivated in Marobo waters, Muna regency, southeast (se) Sulawesi, Indonesia. IOP Conf. Earth Environ. Sci. 382:012015. doi: 10.1088/1755-1315/382/1/012015 [ CrossRef] [ Google Scholar]

Another 1.5% κCar solution (30 mL) was prepared and poured into a 50 mL centrifuge tube to determine the water holding capacity. The gel was placed in a freezer for 2 h and frozen for 8 h before defrosting. Pressure dehydration with weight was conducted, and the water was poured out. Volume and dehydration rate were calculated (V/30 × 100). Yegappan, Ramanathan; Selvaprithiviraj, Vignesh; Amirthalingam, Sivashanmugam; Jayakumar, R. (October 2018). "Carrageenan based hydrogels for drug delivery, tissue engineering and wound healing". Carbohydrate Polymers. 198: 385–400. doi: 10.1016/j.carbpol.2018.06.086. PMID 30093014. S2CID 51953085. The most commonly used sources are Eucheuma cottonii, Kappaphycus alvarezii, and Eucheuma spinosum, which together provide about three-quarters of the world production. [ citation needed] These grow from the sea surface to a depth of about 2m (6.6ft). The seaweed is normally grown on nylon lines strung between bamboo floats, and it is harvested after three months or so, when each plant weighs approximately 1kg (2.2lb). Van de Velde F, Pereirac L, Rollema HS (2004) The revised NMR chemical shift data of carrageenans. Carbohydr Res 339:2309–2313Carrageenans are a family of polysaccharides extracted from red seaweed with water at high temperatures and refined using either an alcohol-precipitation or a gel-press method. Hurtado AQ, Gerung GS, Yasir S, Critchley AT (2014) Cultivation of tropical red seaweeds in the BIMP-EAGA region. J Appl Phycol 26:707–718 Habito, Cielito F. (1 November 2011). "Sustaining seaweeds". Philippine Daily Inquirer . Retrieved 8 February 2021. Yegappan R, Selvaprithiviraj V, Amirthalingam S, Jayakumar R (2018) Carrageenan based hydrogels for drug delivery, tissue engineering and wound healing. Carbohydr Polym 198:385–400 Search more than 32,000 food, beverage and nutrition ingredients on UL Prospector! Find the ingredients you need today!

DeSilver, Drew (April 1993). "Answering Machine: Carra-what?". Vegetarian Times: 28 . Retrieved 12 August 2014.David, Shlomit; Shani Levi, Carmit; Fahoum, Lulu; Ungar, Yael; Meyron-Holtz, Esther G.; Shpigelman, Avi; Lesmes, Uri (2018-03-01). "Revisiting the carrageenan controversy: Do we really understand the digestive fate and safety of carrageenan in our foods?". Food & Function. 9 (3): 1344–1352. doi: 10.1039/c7fo01721a. ISSN 2042-6496. PMID 29469913. Carrageenan (E 407) and PES (E 401a) are approved food additives and may be used as quantum satis in many food categories under European Union (EU) regulations. The European Food Safety Authority (EFSA) has established a temporary ADI of 75 mg per kilogram of bodyweight. The alkali solution used in both the RC and SRC extraction procedures is intended to improve polysaccharide extraction and accelerate 6-sulfate removal from the monomer form 3,6-anhydro-D-galactose, thereby increasing gel strength and product reactivity on the protein (Corp, 1977). Apart from dissolving the carrageenans, the alkaline solution also transforms the biological precursors υ-carrageenan and μ-carrageenan into usable κ-carrageenan and ι-carrageenan, respectively. A cost comparison of SRC and RC technology reveals that the SRC extraction method is less expensive than the RC extraction process because carrageenan precipitation and solvent recovery costs are avoided in the SRC extraction process. However, when compared to the RC, the extracted primary product of the SRC process is of lower quality and is referred to as seaweed flour or alkali modified flour, with the SRC being unsuitable for human food application but designed for pet food production because of the flour is colored and often has a high bacterial population ( Rhein-Knudsen et al., 2015). On the other hand, the RC is of higher quality and is referred to as raw carrageenan ( Ortiz-Tena et al., 2017). Despite the benefits of alkali treatment, the procedure invariably results in some polysaccharide degradation due to the stresses of the processing environment (heat, alkalinity; Stanley, 1990). It is also possible that a higher concentration of sodium hydroxide will promote carrageenan depolymerization ( Varadarajan et al., 2009). Enzyme-Based Extraction Method