Carrageenan and carrageenan-containing products
View Patent ↗The present invention discloses a carrageenan composition comprising: sodium in the range of about 5.410 to about 8.230%, preferably about 6.300 to about 8.230%, and more preferably about 7.380 to about 8.230%; potassium in the range of about 0.023% to about 0.248%, preferably about 0.023 to about 0.238%, and more preferably about 0.023 to about 0.078%; calcium in the range of 0.046-0.553%, preferably 0.046-0.446%, and more preferably 0.046-0.325%; and magnesium in the range of about 0.051 to about 0.338%, preferably about 0.051 to about 0.244% and more preferably about 0.051 to about 0.127%; wherein the carrageenan product has a gelling temperature of 7-30° C., preferably 7-18° C., more preferably 7-12° C.; and a melting temperature in the range 16-38° C., preferably 16-28° C., more preferably 16-24° C.
1. An iota carrageenan composition comprising:
sodium in the range of about 5.410 wt % to about 8.230 wt %;
potassium in the range of about 0.023 wt % to about 0.248 wt %,
calcium in the range of about 0.046 wt % to about 0.553 wt %; and
magnesium in the range of about 0.051 wt % to about 0.338 wt %;
wherein the iota carrageenan composition has a gelling temperature in the range of about 7° C. to about 30° C. and a melting temperature in the range of about 16° C. to about 38° C.
2. A food product comprising the iota carrageenan composition according to claim 1 .
3. The food product according to claim 2 , wherein the food product is selected from the group consisting of processed meat, poultry, and fish.
4. The food product according to claim 2 , wherein the food product is an oil-in-water emulsion.
5. The food product according to claim 4 , wherein the emulsion is in the form of margarine and comprises about 20 wt % to about 80 wt % fat.
6. An iota carrageenan composition comprising
sodium in the range of about 7.200 wt % to about 10.120 wt %;
potassium in the range of about 0.030 wt % to about 0.330 wt %;
calcium in the range of about 0.055 wt % to about 0.574 wt %; and
magnesium in the range of about 0.019 wt % to about 0.110 wt %;
wherein the iota carrageenan composition has a gelling temperature in the range of about 0° C. to about 13° C. and a melting temperature in the range of about 13° C. to about 24° C.
7. A food product comprising the iota carrageenan composition according to claim 6 .
8. The food product according to claim 7 , wherein the food product is selected from the group consisting of processed meat, poultry, and fish.
9. The food product according to claim 7 , wherein the food product is an oil-in-water emulsion.
10. The food product according to claim 9 , wherein the emulsion is in the form of margarine and comprises about 20 wt % to about 80 wt % fat.
11. An iota carrageenan composition comprising:
sodium in the range of about 6.720 wt % to about 7.546 wt %;
potassium in the range of about 0.017 wt % to about 0.078 wt %;
calcium in the range of about 0.140 wt % to about 0.250 wt %; and
magnesium in the range of about 0.083 wt % to about 0.210 wt %;
wherein the gelling temperature of the iota carrageenan composition is in the range of about 4° C. to about 35° C. and the melting temperature is in the range of about 15° C. to about 45° C.
12. A food product comprising the iota carrageenan composition according to claim 11 .
13. The food product according to claim 12 , wherein the food product is selected from the group consisting of processed meat, poultry, and fish.
14. The food product according to claim 12 , wherein the food product is an oil-in-water emulsion.
15. The food product according to claim 14 , wherein the emulsion is in the form of margarine and comprises about 20 wt % to about 80 wt % fat.
16. The iota carrageenan composition according to claim 15 , which has the following gelling and melting temperatures when incorporated into demineralised water:
T G
T M
System
Carrageenan %
° C.
° C.
Demineralised
0.60
−15-−10
−5-0
water
1.00
−10-−5
0-7
1.50
−5-6
7-15
17. The iota carrageenan composition according to claim 11 , which has the following gelling and melting temperatures when incorporated into demineralised water and sodium chloride:
T G
T M
System
Carrageenan %
NaCl %
° C.
° C.
Demineralised
0.60
1.00
45-55
50-62
water and NaCl
0.60
3.00
63-75
67-85
0.60
5.00
74-83
78-87
18. The iota carrageenan composition according to claim 11 , which has the following gelling and melting temperatures when incorporated into demineralised water containing potassium chloride:
T G
T M
Carrageenan %
KCl %
° C.
° C.
1.00
0.00
−10-−5
0-7
0.04
−5-5
5-15
0.12
0-13
10-23
0.16
7-18
15-28
0.32
17-30
28-38
19. The iota carrageenan composition according to claim 11 , which has the following gelling and melting temperatures when incorporated into demineralised water containing calcium chloride:
Carrageenan %
CaCl 2 •2H 2 O
T G
T M
1.00
0.08
15-34
30-44
0.16
42-55
52-61
0.32
60-74
67-83