The properties of carrageenan include the basic characteristics of soluble dietary fiber. After degradation in the body, carrageenan can form soluble complexes with fibrin. It can be fermented by Escherichia coli into CO2, H2, biogas, and short chain fatty acids such as formic acid, acetic acid, and propionic acid, becoming an energy source for probiotics. Introduction: Carrageenan, also known as carrageenan or carrageenan. Carrageenan is a hydrophilic colloid extracted from certain red algae seagrass. Its chemical structure is composed of calcium, potassium, sodium, and ammonium salts of polysaccharide sulfates composed of galactose and dehydrated galactose. Due to the different forms of sulfate ester binding, it can be divided into K type (Kappa), I type (Iota), and L type (Lambda). Carrageenan (also known as carrageenan or carrageenan) is a natural polysaccharide plant gum extracted from red algae, widely used in the food industry, chemical industry, biochemistry, medical research and other fields. Carrageenan has the characteristics of forming hydrophilic colloid, gel, thickening, emulsifying, stabilizing and dispersing, so it is widely used as thickener in dairy products, ice cream, juice drinks, bread and water; Stabilizer; Emulsifier Chemicalbook; Suspension agent; Gelling agent; Adhesive. The role of carrageenan in jelly production is that carrageenan, as a good coagulant, can replace typical agar, gelatin, pectin, etc. Jelly made from agar has insufficient elasticity and is relatively expensive; The disadvantage of using gelatin to make fruit jelly is that it has a low freezing and melting point, and both preparation and storage require low-temperature refrigeration; The disadvantage of using pectin is that it requires the addition of high solubility sugars and adjusting the appropriate pH value to solidify. Carrageenan does not have these shortcomings. The jelly made of carrageenan is elastic and does not have water separation property. Therefore, it becomes a commonly used gel agent for jelly. Ice cream: prevent whey separation and delay dissolution. Sweet jelly and lamb soup: gelling agent. Chocolate milk: suspended, enhances texture. Juice drinks: make small fruit pulp particles evenly suspended, increase taste. Gum milk: Smooth and enhances texture. Soft Candy: The ADI for excellent toxicity is not subject to restrictive regulations (FAO/WHO, 2001). The LD50 of its sodium and calcium salts is approximately 5.1-6.2g/kg (rat, mixed with 25% corn oil emulsion, orally). GRAS (FDA, § 182.7255, 2000).
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