Carrageenan: a review
2013; Czech Academy of Agricultural Sciences; Volume: 58; Issue: 4 Linguagem: Inglês
10.17221/6758-vetmed
ISSN1805-9392
AutoresJosef Nečas, Lenka Bartošíková,
Tópico(s)Echinoderm biology and ecology
ResumoCarrageenan is a natural carbohydrate (polysaccharide) obtained from edible red seaweeds. The name Carrageenan is derived from the Chondrus crispus species of seaweed known as Carrageen Moss or Irish Moss in England, and Carraigin in Ireland. Carraigin has been used in Ireland since 400 AD as a gelatin and as a home remedy to cure coughs and colds. It grows along the coasts of North America and Europe. Carrageenans are used in a variety of commercial applications as gelling, thickening, and stabilising agents, especially in food products and sauces. Aside from these functions, carrageenans are used in experimental medicine, pharmaceutical formulations, cosmetics, and industrial applications.
Referência(s)