Carrageenan production enterprises have recently ordered two sets of GFG500 high-efficiency boiling dryers from Changzhou Pinzheng Drying Equipment Co., Ltd. after many field visits and are satisfied with the production equipment and complete technical reserves of Pinzheng Company! Now the equipment has been in production in full swing in the factory!

　　Knowledge points: Carrageenan, also known as carrageenan or carrageenan, is a natural polysaccharide hydrophilic gum extracted from marine plant red algae. In structure, carrageenan is a chain-like polymer composed of galactose, 3, 6 inner ether galactose and calcium, sodium, potassium, magnesium and other salts of sulfate ester. Because of the combination of sulfate ester in the molecule. Carrageenan is used in minced meat products such as ham sausage, lunch meat, etc. Carrageenan has the characteristics of high strength, easy dispersion, strong water retention, and improves the elasticity and slicing function of the products. The meat products are fresh and delicious, and have more original flavor. Carrageenan emulsification and stability in ice cream is made of natural colloid and a variety of advanced emulsifiers. It integrates emulsification and stability, can shorten aging time, has good flavor release ability, high expansion rate and good fluidity.

　　The powdered carrageenan is stable and will not hydrolyze even when heated. Carrageenan has good milk protein reaction ability, which can prevent whey separation after adding CMC. Use of carrageenan in ham sausage and minced meat products: carrageenan can make the product elastic, sliced, brittle, tender and refreshing. Use of carrageenan in cold drinks and foods: carrageenan has good milk protein reaction ability, which can prevent the imagination of whey separation after adding CMC. Use of carrageenan in soft candy food: carrageenan soft candy has good transparency, bright color, uniform, smooth, small viscosity, crisp and tasty. Use of carrageenan in dairy food: carrageenan can make milk produce the function of coagulation and form. Carrageenan plays a suspending and stabilizing role in cocoa milk, cocoa malt essence and cocoa confectionery paste. Carrageenan in yoghurt, soft cheese and cream can stabilize the milky mixture and induce the formation of gelation. Use of carrageenan in Baijiu and beer: it can be used as clarifying agent or foam stabilizer.

　　The use of carrageenan in artificial protein fiber and artificial meat: carrageenan and sodium alginate are added in the ingredient process. The protein does not need to go through the aging process. The protein solution with low concentration or without purification can also be used for spinning, and can also improve the strength and water absorption of spinning.