卡拉胶
食品工业
食品科学
多糖
食品添加剂
化学
增稠
业务
生物化学
高分子科学
出处
期刊:IOP conference series
[IOP Publishing]
日期:2023-04-01
卷期号:1169 (1): 012098-012098
被引量:4
标识
DOI:10.1088/1755-1315/1169/1/012098
摘要
Abstract Carrageenan is used widely in food products especially for gelling, thickening, emulsifying agents, and to stabilize the food properties which is extracted from red and purple seaweeds that contain the mixture of polysaccharides. Based on the sulfate content, carrageenan is divided as kappa-carrageenan, iota-carrageenan, and lambda carrageenan. Even though it is used widely in the food industry, there is controversy about the health effects of using carrageenan in the food products such as may cause inflammation, glucose intolerance, insulin resistance, gastrointestinal ulcerations, and could damage the digestive system. According to this condition it is suggested to limit the usage of carrageenan in the food industry. The objective of this paper is to discuss the impact to health and application of carrageenan in the food industry.
科研通智能强力驱动
Strongly Powered by AbleSci AI