α-Carrageenan is a natural polysaccharide extracted from red seaweeds, primarily from the genera Chondrus, Eucheuma, and Gigartina. It is a sulfated galactan, composed mainly of repeating units of galactose and 3,6-anhydrogalactose, which contribute to its gelling, thickening, and stabilizing properties. This biopolymer is widely used in the food industry as a gelling agent, particularly in dairy products, desserts, and meat products, due to its ability to form gels in the presence of potassium ions. α-Carrageenan is also utilized in pharmaceuticals and cosmetics for its emulsifying and thickening capabilities. Its solubility in hot water and gel formation upon cooling make it a versatile ingredient. Additionally, α-Carrageenan is recognized for its potential health benefits, including its role as a dietary fiber. However, its consumption has been a topic of debate regarding gastrointestinal effects, leading to ongoing research into its safety and health implications. Overall, α-Carrageenan is valued for its functional properties and applications across various industries.

α-Carrageenan

104781-83-1: α-Carrageenan, β-Carrageenan 2-(hydrogen sulfate)

CAS 104781-83-1: α-Carrageenan

a-Carrageenan

Ref: 7W-GC7024