Product description:

The carrageenan of E407 is natural polysaccharide  derived from different types of the red seaweed which is generally grown up in water areas of Philippines and Indonesia.

Carrageenans are divided into 3 main types:
• kappa carrageenan
• iota carrageenan
• lambda-karraginany

The carrageenan carries out functions of the stabilizer, thickener and geleobrazovatel. Solutions of carrageenans have quite high viscosity, show pseudo-plasticity and are liquefied at hesitation pumping or hashing.

Application of carrageenan:
- plays important role, giving them necessary texture, structure and physical stability, increasing quality and exit of ham, sausages and products from meat and bird;
- for preparation of gels on water basis and glaze for cakes and cakes use bystrozheliruyushchiysya carrageenan for a long time;
- the carrageenan is part of sauces, salad dressing and sauces, zagushchy them and stabilizing emulsion;
- as stabiliaztor and geleobrazovatel at production of jelly, puddings, jams, sosus, stuffings for pies and different types of pastries.

Use of carrageenan as thickener and the stabilizer of products allows to solve the following problems:

 to increase exit of finished goods that promotes essential decrease in cost value;

 to improve consumer properties of finished goods: consolidation of consistence, improvement of narezayemost (glossy cut) and elasticity giving;

 to reduce syneresis at storage of products;