Discover the new Chem-Impex: Where innovation starts with a bond.

Catalog Number:
32080
CAS Number:
9064-57-7
-Carrageenan (Low-viscosity)
Documents
$51.18 /1G
Pack Size Availability Price
Request Bulk Quote
Product Information

l-Carrageenan (Low-viscosity) is a natural polysaccharide extracted from red seaweeds, primarily used as a thickening, gelling, and stabilizing agent in various food and industrial applications. This compound is particularly valued for its ability to form gels at low concentrations, making it an ideal choice for the food industry, especially in dairy products, desserts, and meat alternatives. Its unique properties allow it to create smooth textures and enhance mouthfeel, which is crucial for consumer acceptance. Additionally, l-Carrageenan is utilized in pharmaceuticals and cosmetics for its emulsifying properties, providing stability to formulations and improving product performance.

The low-viscosity variant of l-Carrageenan offers advantages over its high-viscosity counterparts, including easier handling and incorporation into formulations. This characteristic makes it particularly appealing for applications where a lighter texture is desired without compromising the product's integrity. Researchers and industry professionals can leverage l-Carrageenan's versatility in developing innovative products that meet consumer demands for quality and functionality, making it a valuable ingredient in both food science and product formulation.

CAS Number
9064-57-7
Molecular Weight
0.0
MDL Number
MFCD00151513
PubChem ID
91972149
Appearance
White to grayish reddish yellow crystalli
General Information
CAS Number
9064-57-7
Molecular Weight
0.0
MDL Number
MFCD00151513
PubChem ID
91972149
Appearance
White to grayish reddish yellow crystalli
Properties
Additional property information coming soon!
-
Safety and Regulations
Hazmat
No
Antibiotic
No
DEA-regulated
No
Warnings
-
Applications

l-Carrageenan (Low-viscosity) is widely utilized in research focused on:

  • Food Industry: Commonly used as a thickening and gelling agent in dairy products, desserts, and plant-based alternatives, enhancing texture and stability.
  • Pharmaceuticals: Acts as a stabilizer in drug formulations, improving the bioavailability of active ingredients and ensuring consistent dosage forms.
  • Cosmetics: Employed in skincare products for its emulsifying properties, helping to maintain product consistency and improve skin feel.
  • Biotechnology: Utilized in cell culture applications, providing a supportive matrix for cell growth and facilitating tissue engineering research.
  • Environmental Applications: Used in bioremediation processes to encapsulate pollutants, aiding in the cleanup of contaminated sites.

Citations