carrageenan


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carrageenan

[‚kar·ə′gē·nən]
(organic chemistry)
A polysaccharide derived from the red seaweed (Rhodophyceae) and used chiefly as an emulsifying, gelling, and stabilizing agent and as a viscosity builder in foods, cosmetics, and pharmaceuticals. Also spelled carrageenin.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
And while carrageenan doesn't cause cancer, it contains a contaminant that may increase colorectal cancer risk by a tiny amount.
The piglet study was conducted by an independent laboratory and supported by carrageenan producers and related industries.
For activation of carrageenan beads, they were soaked in polyethyleneimine (PEI) at desired concentration and left to react with it at room temperature.
The presence of a suitable cation, typically potassium, or calcium is an absolute requirement as well for gelation of the carrageenans, especially kappa to proceed [9].
Juliet Franciso, an agriculturist from Pulilan, Bulacan, also gave a testimony on the effectivity of the carrageenan technology.
Scientists from the DOST-PNRI developed the PGP from carrageenan, a natural polymer extracted from red seaweed.
This dentifrice composition is comprised of water, a calcium-containing abrasive, a flavorant (with a Flavor Blooming Index (FBI) of menthol of at least one of the following--greater than 250 at 40 seconds; greater than 290 at 60 seconds; and greater than 330 at 120 seconds), tetrasodium pyrophosphate, carrageenan, carboxymethyl cellulose, thickening silica and sodium lauryl sulfate surfactant.
The researchers produced nanoparticles, suspended in water, by the anti-solvent precipitation method and combined them with iota carrageenan suspended in sodium phosphate buffer at zein to carrageenan ratios of 1-to-0, 2-to-1 and 1-to-1.