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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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 Although the National Organic Program (NOP) had added carrageenan to its National List of additives allowed to be included in organic foods in 2003, [24] and reviewed and reauthorized it in 2008, [25] noting it as "critical to organic production and handling operations", [26] on November 18, 2016, the NOP's National Organic Standards Board (NOSB) voted to recommend carrageenan be removed from the National List of additives allowed in organic food production. [27]

Carrageenan has established itself as a polysaccharide with numerous applications ranging from food to pharmaceuticals. Carrageenan is primarily derived from the red algae K. alvarezii, which is the commercial variety of choice due to its rapid growth and low production cost in tropical coastal waters around the world. Carrageenan is synthesized through a series of complex biochemical pathways primarily catalyzed by sulfotransferases and galactosyltransferases and their derivate enzymes. Carrageenan’s chemical and rheological properties are altered by the addition of sulfate ester groups and anhydrogalactose, which alters its gelling and viscosity properties. Because of its desirable gelling properties, κ-carrageenan is particularly useful for industrial purposes. Carrageenan can be extracted using strong alkalies or through enzymatic hydrolysis with cellulases; however, the latter method is not currently commercially viable in an industrial setting. The production of Kappaphycus seaweeds is influenced by both biotic and abiotic factors, and the emergence of new pathogens is cause for concern, emphasizing the importance of disease-tolerant strain selection. Global warming and climate change have been shown to have a direct effect on ocean acidity, while eutrophication caused by terrestrial runoff has also been shown to have a direct effect on productivity. Aside from carrageenan, research is becoming increasingly important for identifying clinically important biomolecules as potential substitutes for current pharmaceutical drugs. The emergence of the oceans as the next frontier in agriculture will ensure that carragenophytes remain on the scientific horizon as an economically and environmentally viable option for humanity’s future. Author ContributionsKappa forms strong, rigid gels in the presence of potassium ions, and reacts with dairy proteins. It is sourced mainly from Kappaphycus alvarezii. [10] Maleic anhydride (MAH) is an important unsaturated organic acid anhydride with a strong oxidation property and can esterify hydroxyl compounds with high steric hindrance [ 9]. MAH-esterified starch, which was produced by using corn starch as the material and MAH as the esterifying agent via a dry method, could increase the length of the starch side chain and consequently enhance thermoplastic characteristics [ 10]. The modification of κCar with MAH has been reported [ 11, 12]. However, reports on the modification of κCar with MAH only and focusing on its physicochemical properties, such as gelling and thermal properties, are almost limited (to the best of the authors’ knowledge). We hypothesize that MAH can replace one of the κCar hydroxyl groups and be grafted onto its structural unit. In consideration of the κCar gelation mechanism [ 13], introducing MAH groups to κCar molecules would form “kinks” and repulsive groups in molecular chains, reduce the binding force, and prevent the synthesis of double helix chains, thus weakening the gel strength of κCar [ 14]. Inserting a bulky MAH group may reduce the interaction of adjacent κCar chains and promote discontinuity in the hydrogen bonding. Incorporating bulky groups on the κCar chains may also increase the ability of gels to retain water, thereby enhancing the water holding capacity [ 15]. The side chain length and the molecular chain spacing of κCar will also increase [ 16], whereas the intermolecular force will decrease, thus reducing the gelling temperature. These studies indicate that MAH modification transforms κCar as a new feature hydrocolloid with low gel strength and gelling temperature but high water holding capacity.

K. A. Pittman, L. Golberg and F. Coulston, Carrageenan: the effect of molecular weight and polymer type on its uptake, degradation and excretion in animals, Food Chem. Toxicol., 1976, 14, 85–93 CrossRef CAS. The primary differences that influence the properties of kappa, iota, and lambda carrageenan are the number and position of the ester sulfate groups on the repeating galactose units. Higher levels of ester sulfate lower the solubility temperature of the carrageenan and produce lower strength gels, or contribute to gel inhibition (lambda carrageenan). Azis A. (2019). Optimization of temperature and time in carrageenan extraction of seaweed ( Kappaphycus alvarezii) using ultrasonic wave extraction methods. IOP Conf. Series Earth Environ. Sci. 370:012076. doi: 10.1088/1755-1315/370/1/012076 [ CrossRef] [ Google Scholar] Hung LD, Hori K, Nang HQ, Kha T, Hoa LT (2009) Seasonal changes in growth rate, carrageenan yield and lectin content in the red alga Kappaphycus alvarezii cultivated in Camranh Bay, Vietnam. J Appl Phycol 21:265–272 Ahmad M. M. (2021). Recent trends in chemical modification and antioxidant activities of plants-based polysaccharides: A review. Carbohydrate Polymer Technol. App. 2:100045. doi: 10.1016/j.carpta.2021.100045 [ CrossRef] [ Google Scholar]Products with carrageenan may be labeled as “natural,” but limited studies show that carrageenan may promote or cause: J. Hopkins, Carcinogenicity of carrageenan, Food Cosmet. Toxicol., 1981, 19, 779–788 CrossRef CAS PubMed. et al., Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods?, Food Funct., 2018, 9(3), 1344–1352 RSC. The most common red seaweed used for manufacturing carrageenan is Chondrus crispus, which grows along the northern part of the Atlantic. Siegner, C. (2016,November 18). Board nixes use of carrageenan in organic food population.Retrieved from

Ohno M, Nang HQ, Hirase S (1996) Cultivation and carrageenan yield and quality of Kappaphycus alvarezii in the waters of Vietnam. J Appl Phycol 8:431–437Asni A. (2021). Analysis on carrageenan content of seaweed Kappaphycus alvarezii at different water condition in Bantaeng District. IOP Conf. Series Earth Environ. Sci. 860:012069. doi: 10.1088/1755-1315/860/1/012069 [ CrossRef] [ Google Scholar] Variations in transparency occur due to the penetration, refraction, and reflection of light at different intensities when irradiating different solutions. Transparency affects product quality, properties, and uses. Carrageenan with high transparency is widely used. Highly transparent carrageenan film for observational experiments can be prepared by mixing with glycerol. As shown in Table 1, the transparency of MC increased remarkably from 81.9% to 91.6% by 11.8% with the increase in DS. The results could be explained as follows: the introduction of MAH groups prevented the carrageenan molecules from binding to each other and the formation of the double helix structure, thus allowing light to penetrate easily [ 37]. The essential difference in the refining process is that the carrageenan is first dissolved and filtered to remove cell wall debris. The carrageenan is then precipitated from the clear solution, either by isopropyl alcohol (propan-2-ol) or by potassium chloride. [18] Mixed processing [ edit ] To determine the influence of κCar concentration, the experiment was performed, and the result is shown in Figure 1d. The DS reached the maximum when the κCar concentration was increased to 7.5% ( w/ v). A continuous increase in κCar concentration resulted in a decrease in DS. This result was due to the swelling of κCar, which was difficult to agitate in the reaction system. Ruan et al. [ 30] also found a similar result of octenyl succinic anhydride modified starch. Therefore, it was possible to obtain MC with a higher DS under the concentration of 7.5% κCar. As of 2018, carrageenan was deemed non-toxic under certain consumption levels (75mg/kg bw per day), although further research was recommended, mainly focused on the fate of carrageenan during and after digestion, and on any subsequent metabolites. [4] [32] See also [ edit ]