Name | Furcellaran |
Synonyms | Estagar Furcellaran Furcelleran Danish agar Red alga gum Furtselleran Gel Up J 1915 Furcellaria gum |
CAS | 9000-21-9 |
EINECS | 232-531-0 |
Physical and Chemical Properties | White to light yellow-brown powder. No smell. It tastes slightly salty. It is easily soluble in water and milk at 75~77 ℃ to form a solid, smooth and elastic gel. The 1.5% aqueous dispersion produces viscosity at 37 ℃, the viscosity is the maximum at 43 ℃, and the viscosity decreases beyond this temperature. Like agar, even if pressurized for several hours, the quality will not decrease. Its gel is as hard as agar and stronger than carrageenan. The gel strength increases in the presence of potassium ions. The gel strength varies with pH, being highest at pH 8 and decreasing when heated in the low pH region. Insoluble in ethanol. |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
properties | red algae gum is white to light yellow brown powder. It's odorless and slightly salty. It is easily soluble in water and milk at 75~77 ℃ to form a solid, smooth and elastic gel. 1.5% of the aqueous dispersion produces viscosity at 37 ℃, the viscosity is the maximum at 43 ℃, and the viscosity decreases beyond this temperature. Like agar, even if it is added for a few hours, the quality will not decrease. Its gel is as hard as agar and stronger than carrageenan. The gel strength increases in the presence of potassium ions. The gel strength varies with pH, being highest at pH 8 and decreasing when heated in the low pH region. Insoluble in ethanol. |
use | use of red algae gum: thickener; Adhesive; Stabilizer; Gelling agent; Emulsifier. Thickener; Adhesive; Stabilizer; Gelling agent; Emulsifier. |
application range | addition amount of red algae gum: according to national standards, the recommended dosage is 1‰ to 3. |
toxicity | ADI does not make special regulations (FAO/WHO,2001). Can be safely used in food (FDA, 172.655,2000). LD50 5000mg/kg (rat, oral). |
usage limit | FAO/WH0(1984,g/kg): canned green beans and yellow beans, sweet corn, mushrooms, asparagus, green peas and other cans 10 (if the product contains cream or other oils); Steamfarm cheese 5 (calculated by thin cream); Sour cucumber 500mg/kg; Meat soup and soup 5000mg/kg; Canned carrot 10; fermented and heat-treated flavored yoghurt and its products 5000mg/kg. As a gelling agent for water and milk, it can be used for milk pudding, milk jelly, jam, jelly and orange peel jelly, bread jelly, ice cream, sorbet, custard, whipped cream, canned ham, meat and fish storage, curative food, etc. |
production method | f "rcellaT' such as Fastig z'ata seaweed of the red algae (Rhodophyceae) family (F" Mellar'in) is dried in the sun, treated with alkali for 2-3 weeks, neutralized, washed with water, boiled, extracted and centrifuged, and 1% potassium chloride solution is added to the clarification solution to form a gel, freeze at 1 16 "C: and dry at 70 ~ C: in a tunnel dryer after dehydration. The yield was 2.5%~ 3.5% of the original algae. Produced in the waters of Denmark, Norway and other countries. |