LAMBDA TYPE, Promotion Season Now in Store and Free Sample for Testing with Factory Price
- Chemical Name: Carrageenan
- CAS No.: 11114-20-8
- Molecular Fomula: ：C24H36O25S2
- Molecular weight：788.65764
- Appearance:white powder
- Sample：Available
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Basic Info of LAMBDA TYPE
Basic Info
Numbering system
Basic Info
| Chemical Name | κ-carrageenan |
| Synonyms | |
| CAS No. | 11114-20-8 |
| Molecular Formula | C24H36O25S2– |
| Molecular Weight | 788.65800 |
| PSA | 394.53000 |
| LogP | -6.52700 |
Numbering system
| RTECS number | FI0704000 |
What is Carrageenan?
- With the progress of science and technology and the development of society, chemical products have invariably permeated our daily lives, in medicine, food, cosmetics, electronics, industry, and other areas, becoming an essential part of our lives. One such product is LAMBDA TYPE which has developed particularly rapidly in recent years. Do you know about LAMBDA TYPE?
- The official answer：The chemical structure of LAMBDA TYPE is a linear polysaccharide compound composed of D-galactose and 3,6-anhydrous-D-galactose residues. And according to the position of the hemisulfate group attached to the galactose, LAMBDA TYPE can be divided into seven types: k-LAMBDA TYPE, L-LAMBDA TYPE, r-LAMBDA TYPE, λ-LAMBDA TYPE, ξ-LAMBDA TYPE, φ-LAMBDA TYPE, and θ-LAMBDA TYPE. And currently, k-type, L-type, and A-type LAMBDA TYPE or their mixtures are produced and used, especially k-type is common.
What’s the application of Carrageenan?
- Based on its properties, LAMBDA TYPE is commonly used as a thickener, gelling agent, suspending agent, emulsifier, and stabilizer in the food industry. LAMBDA TYPE has the unique ability to complex with the proteins in milk, so it can form a thixotropic shake-soluble structure in milk beverages, preventing the formation of precipitation due to the aggregation between particles. LAMBDA TYPE is used in cocoa milk made by adding cocoa powder. Adding LAMBDA TYPE as a stabilizer can make the cocoa powder evenly dispersed in the milk and prevent the cocoa powder from forming precipitation. While the juice drinks are placed for a long time, the fine pulp particles contained in them will sink and affect their appearance. LAMBDA TYPE as a suspending agent and stabilizer can make the fine pulp particles evenly suspended in the juice, greatly slowing down the speed of sinking. At the same time, because the viscosity of LAMBDA TYPE is low, it is not easy to cause paste and can improve the taste when drinking. The application of LAMBDA TYPE as a stabilizer in solid beverages can improve its brew ability, and the beverage is stable and not easy to stratify after brewing.
Conclusion
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