Xylitol

Lambda carrageenan is a non gelling variety that assists in binding, retaining moisture and in contributing to viscosity in sweet doughs. Iota carrageenan is used primarily in fruit applications and requires calcium ions to develop a heat-reversible and flexible gel.A particular advantage is that they are pseudoplastic—they thin under shear stress and recover their viscosity once the stress is removed. This means that they are easy to pump but stiffen again afterwards.All carrageenans are high-molecular-weight polysaccharides made up of repeating galactose units and 3,6 anhydrogalactose (3,6-AG), both sulfated and nonsulfated.

When used in food products, carrageenan has the EU additive E-number E407 or E407a when present as "processed eucheuma seaweed", and is commonly used as an emulsifier.it is known as Carrageen Moss it is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy, or whisky are added.

However, the naturally low cellulose levels in some South American weeds allow them to be heterogeneously processed and still be sold under the EU refined specification.A hybrid technology in which weed is treated heterogeneously as in the semirefined process exists, but alcohol or high salt levels are used to inhibit dissolution.That's because processed foods have some amazing things they have to do. For example, a cookie might get made in Texas by thickener, trucked across the country in the middle of the summer, sit in a warehouse for a couple of weeks before it is sold and then ride home in the trunk of your car.Lots of foods can contain some pretty weird-sounding stuff.

The reason why a normal cook usually does not need to use things like carrageenan or xanthan gum is because the food additives a normal cook makes gets eaten quickly and is not mistreated. A cook can also use less expensive things like gelatin, flour or eggs because the time span between cooking and consumption is so short.

Other products: CMC     Konjac Gum      Sodium Alginate