Karraginan

Karraginan (E407) – family of the linear sulphated polysaccharides which are extracted from the red algas widespread in the Atlantic Ocean near Great Britain, continental Europe and North America. There are three main classes каррагинан which differ on extent of sulphation:

• Kappa-karraginany which have one sulphatic group on disaccharide;
• Yota-karraginany which have two sulphatic groups on disaccharide;
• Lyambda-karraginany which have three sulphatic groups on disaccharide.

The class a kappa is solid gels which well reacts with milk proteins. A class an iota – soft gels which are easily combined with calcium. The class a lambda is used as a thickener.

Traditionally for production каррагинан the Irish moss was used, however presently for receiving каррагинан a class a kappa use a type of Eucheuma Cottonii, for a class an iota use Eucheuma denticulatum, and for a class a lambda Gigartina type.

Karraginana happen two types: cleared and semi-cleared. The cleared karraginana receive by boiling of seaweed in alkaline solution within several hours then firm parts of seaweed are filtered. The received karraginana concentrate and removed from solution, and then dry. This way of extraction of substance is used for hundreds of years, though is slow and expensive.

The semi-cleared karraginana receive by boiling of seaweed in alkaline solution which contains potassium hydroxide. Potassium prevents dissolution of a karraginan in solution, but allows to be dissolved to proteins and carbohydrates of seaweed. Then seaweed are removed from solution, washed out and dry. What remains – cellulose каррагинан are crushed in powder.

It is possible to make karraginana in house conditions by boiling of the Irish moss about 20-30 minutes. Then the received mix is cooled and from it the remained moss is taken. A considerable part каррагинан will float in water in the form of gel substance.

Use каррагинан

Karraginana are widely used in the food industry as thickeners, stabilizers and emulsifiers. They give to food smooth texture and emphasize aroma. They are used often in dairy products, such as kefir, sour cream, milk chocolate, cream, ice cream, yogurt and cottage cheese because karraginana react with milk proteins. They are also used in production of soy milk, almond milk and coconut milk.

Karraginan is an alternative of gelatin not of animal origin that allows to eat it to vegetarians.

Karraginana is also added by production of jelly, beer, water-ices, seasonings, fish products, sugar glazes, fruit cakes, donuts, pies, chocolate, juice, and also as fat substitute in conserved meat.

As the stabilizer каррагинан use in production of nonfoods, such as toothpaste, air fresheners and hair gels.

In chemistry the gels made on a basis каррагинан can be used for an immobilization of cells.

In addition, as the stabilizer, каррагинан add to some types of foam concrete for a thickening of foam and giving of more sticky effect to it.

In Europe it is forbidden to add a karraginana to baby food and mixes.

Harm каррагинан

According to researches of institute of NCI of the USA it was proved that a certain type of a karraginan - degraded каррагинан can lead to digestive tract diseases, including to intestines cancer. The degraded type каррагинан usually is not used in food and the type which only is not degraded каррагинан was recognized safe for consumption by the person and is approved for use in foodstuff.

Harm of a karraginan is caused by the fact that it can cause inflammations in an organism. This effect is so obvious that some researchers of University of the State of Illinois use this additive to cause inflammations in scientific experiments. Karraginan during disintegration of products in a stomach emits dangerous substances which more than 100 diseases, including a pseudorheumatism, atherosclerosis and inflammatory diseases of intestines are a basis.