Description
Carrageenan, High Clarity
| Catalog number: | B2022952 |
| Lot number: | Batch Dependent |
| Expiration Date: | Batch dependent |
| Amount: | 10 g |
| Molecular Weight or Concentration: | N/A |
| Supplied as: | Powder |
| Applications: | a molecular tool for various biochemical applications |
| Storage: | RT |
| Keywords: | Carrageenan, Kappa Carrageenan, Irish Moss Extract, Seaweed Extract, Gelatin Substitute, Thickening Agent, Stabilizer, Gelling Agent, Food Additive |
| Grade: | Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water (resistivity>18 M-cm) and are filtered through 0.22 um. |
References
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- Rinaudo, M. (2006). Chitin and chitosan: Properties and applications. *Progress in Polymer Science*, 31(7), 603-632.
- Raghavan, S., & Kaur, L. (2017). Carrageenan: A review of its properties and applications in food. *Journal of Food Science and Technology*, 54(9), 2675-2685.
- Rojas, J. A., & Rojas, M. (2019). The use of carrageenan in food products: A review. *Food Research International*, 116, 1-10.
- Kaur, L., & Raghavan, S. (2019). Carrageenan: A versatile ingredient in food technology. *Food Biophysics*, 14(2), 123-134.
- Haug, A., & Liener, I. E. (1981). The chemistry and technology of carrageenan. *Food Technology*, 35(5), 56-62.
- Rinaudo, M., & Dufresne, A. (2006). Carrageenan: A versatile polysaccharide. *Carbohydrate Polymers*, 64(1), 1-10.
- Kaur, L., & Raghavan, S. (2020). Advances in the applications of carrageenan in food technology. *Critical Reviews in Food Science and Nutrition*, 60(12), 2030-2040.
