EXTRACTION, FRACTIONATION, AND EVALUATION OF CARRAGEENIN

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Abstract
The amount of carrageenin extracted from a sample of rinsed Chondrus crispus increased linearly with temperature of extraction up to 100 °C., and more slowly thereafter up to 110 °C. Increasing the temperature to 125 °C. had no further effect on the yield. Heat treating carrageen or replacing the calcium and potassium in it with sodium increased the yield of carrageenin at lower temperatures.The viscosity of carrageenin extracts obtained at different; temperatures increased and the concentration required to increase the viscosity of milk to 15 centistokes (i.e., the "suspending concentration" for cocoa in milk) decreased with temperature of extraction up to 60 °C. Above this temperature the viscosity decreased and the suspending concentration increased. The increase in viscosity is attributed to the extraction of higher polymers of carrageenin with increased temperature; the decrease, to heat depolymerization during extraction. Neither the solubility nor the fractionation studies gave any indication of chemically distinct carrageenin components. The essential difference between carrageenin that was most effective if incorporated with cold milk and carrageenin that was most effective if incorporated with hot milk was that the former was of high suspending concentration. A method of evaluating carrageen which gives soluble carrageenin divided by suspending concentration was tested but the results were sensitive to variations among samples of milk. When the same milk was used, the correlation coefficient between the concentration required to give viscosities of 15 centistokes in milk and in 0.05 N sodium chloride for 12 samples was.93. Viscosity in 0.05 N sodium chloride is preferred for evaluation of carrageen.

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