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Yota-karraginan semi-cleared (E407) – Felicata Ukraina, OOO |
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Yota-karraginan semi-cleared (E407)

Yota-karraginan semi-cleared (E407)

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  • 4.54 EUR/kg.  - from 2 kg.
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  • Country of manufactureChina

We offer Yota-karraginan semi-cleared (E407) from a warehouse in Kiev region, pro

Yota-karraginan semi-cleared (E407) it is extracted from red seaweed.

Yota-karraginan forms less strong gels, than a kappa, but they much more elastic. These gels of a termoobratima are also not shown sinerezis.
Viscosity an iota-karraginana is higher than at a kappa. Moreover, solutions an iota-karraginana have tiksotropny properties. Thixotropy (from Greek thíxis — a touch and tropé — turn, change), ability of some structured disperse systems to spontaneously restore the initial structure destroyed by mechanical influence. It is shown in fluidifying at rather intensive stirring or hashing of gels, pastes, suspensions, etc. systems with coagulative disperse structure and their zagushcheniye (hardening) after the termination of mechanical influence.
This unique property the iota-karraginana gives the chance to solutions to resist to impacts on physical structure and to come back to initial value of viscosity even after repetition of mechanical influence again and before receiving the necessary final product. For this reason an iota-karraginan are mainly used as the stabilizer of suspensions, such as "cocoa in chocolate milk".

Besides, the iota-karraginan has other important characteristics:-shows good stability at consecutive cycles freezing – thawing.

General description of karraginan
On the chemical composition it is the hydrocolloid consisting mainly of potassium, sodium, magnesian and calcic sulphatic esters of a galactose.

Three types of a karraginan are known: kappa, iota and lambda. Each type has certain features.
The kappa karraginan is dissolved in hot water and when cooling forms steady, fragile gels. Also a kappa karraginan, interacting with micelles of casein stabilizes dairy products.
The iota karraginan forms more elastic and elastic gels steady against a sinerezis.
The lambda karraginan is dissolved both in cold and in hot water and not the geleobrazovatel is used as a thickener, but.
On extent of cleaning and a way of receiving distinguish the refined karraginana of high cleaning forming transparent, colourless gels without taste and a smell, and the semi-refined karraginana giving yellowish color not transparent gels with a characteristic smell of seaweed.
In assortment quality karraginana and at low price are presented.

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