Investigation of Parameters of Carrageenan Extracting in the Technology of Obtaining Carrageenan Gel
The process of carrageenan extracting from a Far East red seaweed Chondrus armatus in order to obtain low-concentrated gels has been investigated. The temperature of the extraction is the main factor that determines the rate of extraction and molecular mass of the product. It was shown that the carrageenan extracting from the seaweed at 80°C, with a ratio 1:40 during 1,5 h provides obtaining of the low-concentrated (1,5 %) carrageenan gels. The obtained gel is recommended for the regulation of the structure of gelation and emulsion food products.