{"id":8902,"date":"2021-01-13T17:40:18","date_gmt":"2021-01-13T17:40:18","guid":{"rendered":"https:\/\/roko.dilsecreativo.com\/carragenatos\/"},"modified":"2023-07-26T09:23:05","modified_gmt":"2023-07-26T09:23:05","slug":"carrageenan","status":"publish","type":"page","link":"https:\/\/rokoagar.com\/en\/products\/other-hydrocolloids\/carrageenan\/","title":{"rendered":"Carrageenan"},"content":{"rendered":"

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Carrageenan<\/h4>\n[vc_column_text]These are polysaccharides obtained from different families of red algae of the class Rhodophyceae.[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” content_placement=”top” css=”.vc_custom_1604597846974{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column]

HOW<\/strong> IS IT OBTAINED?<\/h2>\n<\/div><\/div>

Carrageenan, like agar, is extracted from within the cell matrix of the algae and then precipitated to remove the water and obtain a dry powdered product.<\/p><\/div><\/div><\/div><\/div><\/section><\/div>

WHAT<\/strong> IS IT USED FOR?<\/h2>\n<\/div><\/div>

It is used to thicken, gel and stabilization of products in different sectors such as food, but also in others. Depending on the medium in which it is used, its texture and final behavior will vary, ranging from fluid gels of varying viscosity to very hard gels with high syneresis. Its temperature stability and thermo-reversibility also depend on the medium in which it is used, as well as the gelling temperature and viscosity.<\/p><\/div><\/div><\/div><\/div><\/section><\/div>

WHERE<\/strong> IS IT USED?<\/h2>\n<\/div><\/div>

In foods such as cheeses, dairy desserts, meat products and in other technical applications such as air fresheners in gel.<\/p><\/div><\/div><\/div><\/div><\/section><\/div> [\/vc_column][\/vc_row][vc_row ts_textcolor=”white” equal_height=”yes”][vc_column ts_bgcolor=”skincolor”]

Do you want more information about our products?<\/h2>\n<\/div><\/div><\/div>
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Contact us<\/a><\/div><\/div><\/div><\/div><\/section>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_gallery type=”image_grid” images=”8759″ img_size=”medium” onclick=””][vc_column_text]These are polysaccharides obtained from different families of red algae of the class Rhodophyceae.[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” content_placement=”top” css=”.vc_custom_1604597846974{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column][\/vc_column][\/vc_row][vc_row ts_textcolor=”white” equal_height=”yes”][vc_column ts_bgcolor=”skincolor”][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":8920,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-8902","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/pages\/8902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/comments?post=8902"}],"version-history":[{"count":6,"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/pages\/8902\/revisions"}],"predecessor-version":[{"id":9092,"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/pages\/8902\/revisions\/9092"}],"up":[{"embeddable":true,"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/pages\/8920"}],"wp:attachment":[{"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/media?parent=8902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}