Special Ingredients Carrageenan Kappa 250g Premium Quality Suitable for Vegans, Vegetarians & OVO- Lacto Vegetarians, Non-GMO, Gluten-Free, Non-irradiated – Recyclable Plastic Container

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The global carrageenan market is expected to expand at a compound annual growth rate (CAGR) of 5.9% from 2020 to 2017, according to projections by Grand View Research. 3 a b McHugh, Dennis J. (2003). "A guide to the seaweed industry: FAO Fisheries Technical Paper 441". www.fao.org. Food and Agriculture Organization of the United Nations . Retrieved 2017-07-29. Viñas M., Souto S., Flórez-Fernández N., Torres M. D., Bandín I., Domínguez H. (2021). Antiviral activity of carrageenans and processing implications. Mar. Drugs 19:437. doi: 10.3390/md19080437, PMID: [ PMC free article] [ PubMed] [ CrossRef] [ Google Scholar]

While valid, these concerns are primarily based on a form called poligeenan, which, unfortunately, early studies did not distinguish between carrageenan and degraded carrageenan – or poligeenan. 4 Poligeenan is not approved for use as a food additive. Salinity is another abiotic factor that may influence the carrageenan yields of K. alvarezii because it affects the seaweed’s osmotic equilibrium and nutrient absorption ( Aris et al., 2021). Since carrageenan is essential for maintaining the ionic equilibrium of the cell, it is well recognized that salinity impacts the osmoregulation mechanism, affecting carrageenan yield and quality ( Percival, 1979). However, Setyawidati et al. (2017) reported that the salinity ranges differing between high (33.8–34.8psu) and low (33.0–34.0psu) carrageenan production were only minor, implying that salinity amplitude may be insufficient to explain the variability in carrageenan yield. In contrast, Aris et al. (2021) investigated the effect of different salinity levels (30–34ppt) on the weight of K. alvarezii explants and discovered that the varied salinities affected the growth rate of explants, with the best explant growth occurring at a salinity of 31ppt and the lowest growth occurring at a salinity of 34ppt, respectively.

FAO Agar and Carrageenan Manual. Food and Agriculture Organization of the United Nations (1965-01-01). Retrieved on 2011-12-10.

Habito, Cielito F. (1 November 2011). "Sustaining seaweeds". Philippine Daily Inquirer . Retrieved 8 February 2021.Another 1.5% κCar solution (30 mL) was prepared and poured into a 50 mL centrifuge tube to determine the water holding capacity. The gel was placed in a freezer for 2 h and frozen for 8 h before defrosting. Pressure dehydration with weight was conducted, and the water was poured out. Volume and dehydration rate were calculated (V/30 × 100). Campo, Vanessa Leiria; Kawano, Daniel Fábio; Silva, Dílson Braz da; Carvalho, Ivone (2009-06-10). "Carrageenans: Biological properties, chemical modifications and structural analysis – A review". Carbohydrate Polymers. 77 (2): 167–180. doi: 10.1016/j.carbpol.2009.01.020. ISSN 0144-8617. Hung LD, Trinh PTH (2021) Structure and anticancer activity of a new lectin from the cultivated red alga, Kappaphycus striatus. J Nat Med 75:223–231