Carrageenan
is a common name for a family of gel-forming and viscosifying
polysaccharides that are extracted from a species of red seaweed
belonging to class Rhodophyceae. It is commonly found in the Atlantic
Ocean near Britain, Europe, and North America. Carrageenan contains
considerable amount of cellulose and sulfated polygalactan with 15%
to40% of ester-sulfate content. It has off-white to brown appearance
and is commercially available in powdered form. It is also known as
seaweed flour or Irish moss. Carrageenans differ in their chemical
structure and properties, and therefore, they have varying utilities
in application industries. Carrageenans of commercial interest are
available in three different grades: Iota (ι), kappa (κ), and
lambda (λ). For instance, iota forms elastic gels with calcium salts
and is stable at room temperature, while kappa forms strong and rigid
gels with potassium salts and brittle gels with calcium salts. Lambda
does not participate in gel formation and is only used to form high
viscosity formulations. Furthermore, a mixture of different grades of
carrageenan is used in the application industry.
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Carrageenan
is commercially produced by two methods: by recovery of itaconic acid
from aqueous solution and by dissolving in alkaline solution.
Extraction through aqueous alkaline solution results in semi-refined
carrageenan (SRC), which is sold in powdered form. Carrageenan is
largely used as a gelling agent in the food and beverages industry.
It has obtained approval from the European Union as a food additive
with E-number E407.Carrageenan gum is primarily used in several
application industries such as pet food, meat & processed food,
dairy products, air fresheners, pharmaceuticals, beverages, and
others. Dairy products are the largest application segment of the
carrageenan gum market as it prevents separation of fat from protein.
It is used as a substitute for gelatin jellies in water-based foods.
Carrageenan has a high melting point. Thus, it does not melt in hot
climate, especially in tropical regions. Carrageenan is also combined
with several other gums such as locust bean gum, konjac flour, and
starch to produce a variety of melting and non-melting gels.
Carrageenan
gum is obtained from a vegetarian source, i.e., seaweed. Hence, it is
considered as an optimum substitute for gelatin jellies in the food
and beverages industry. Additionally, increasing demand for processed
food and dairy products is boosting the demand for carrageenan gum
globally. However, rising concern over gastrointestinal and
inflammatory disorders among consumers has significantly hampered the
carrageenan market. Besides this, availability of other substitutes
is restraining the market growth.
Asia
Pacific and Europeare key markets in the global
carrageenan gum market.
Rising demand for fast and processed food in Asia Pacific is expected
to propel the demand for carrageenan gumin this region. Furthermore,
significant consumption of dairy products in Europe is propelling the
demand for carrageenan gum. Growth of the wealthy middle class in
China, India, Russia, Brazil, and Indonesia is also projected to
drive the market in Asia Pacific. China constitutes the largest
market in Asia Pacific due to strong industrialization in the
country. This has resulted in significant growth of the food and
beverages industry in China. Pet food is one of major application
segments fueling the carrageenan gum market in North America. Meat &
processed food is the largest application segment in the Middle East
& Africa. Latin America held key share of the global carrageenan
gum market in 2014. Brazil and Argentina are major consumers of
carrageenan gum in Latin America.
Some
of the leading players in the global carrageenan gum market include
AEP Colloids, CP Kelco ApS, Shemberg Marketing Corporation, Shemberg
Biotech Corporation, Ingredients Solutions Inc.,Marcel Trading
Corporation,FMC BioPolymer, Cargill Incorporated, Danisco A/S,
Gelymar SA, Rhodia, CEAMSA, and Soriano SA.
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