Does carrageenan play any role in sweet potato flour?

Carrageenan originally originated in County Carragen, in the south of Ireland. Industrial production began in the 18th century. At present, the main raw materials are red algae seaweed, such as unicorn cabbage, horn pronga, cedar algae, etc.

According to the different sulfate lipid groups on its galactose residues, it is divided into -type, -type, and -type.

Chemical structure of carrageenan.

It is formed by alternating -1,3 glycosidic and -1,4 bonds of galactose and 3,6-anhydrogalactose linked by sulfated or non-sulfated galactose with 1 sulfate group on the 1,3-linked D-galactose unit C4. The molecular weight is more than 200,000.

Colloidal chemical properties of carrageenan.

Solubility: It can be dissolved in cold water, and the dissolution rate is increased in hot water above 70;

Gelling: Thermo-reversible gel can be formed in the presence of potassium ions;

Thickening: When the concentration is low, a low-viscosity sol is formed, which is close to a Newtonian fluid, and a high-viscosity sol is formed at an increased concentration, which is a non-Newtonian fluid.

Synergy: It has a synergistic effect with black locust bean gum, konjac gum, xanthan gum and other colloids, which can improve the elasticity and water retention of the gel;

Health value: Carrageenan has the basic properties of soluble dietary fiber, and the degraded carrageenan in the body can form a soluble complex with fibrin. It can be fermented by coliform bacteria into CO2, H2, biogas and short-chain fatty acids such as formic acid, acetic acid, propionic acid, etc., and become an energy source for probiotics.

Application of carrageenan in food.

Jellies, puddings, gummies.

Meat products are served cold.

Dairy wine fining agent.

Beverages: Pet food.

I've met particularly unscrupulous sellers who buy fake vermicelli and replace them with tapioca flour, and may also add certain chemicals, such as formaldehyde or gum additives, to increase the tender taste of the gluten and extend the shelf life.

When making sweet potato vermicelli, in addition to stealing beams and changing pillars, some merchants will also add a large amount of alum as a bulking agent, which will cause adverse effects on the body when consumed regularly. There are also some merchants who will add borax, gelatin, and even formaldehyde to the rigale to improve the taste of the vermicelli and the degree of slag clearing.

So, how to identify such fake merchants?

1: First of all, we keep in mind a sentence, you get what you pay for, expensive is not necessarily good, but cheap is definitely not good. The sweet potatoes on the market cost 2-3 yuan a pound, and they are sold for 2-3 yuan after being made into vermicelli.

Remember, there's no good thing with cheap money.

2: Then there is the smell, the authentic sweet potato flour is tasteless, if you smell a smell such as plastic or an ink smell when purchasing, this is basically a fake sweet potato flour. Generally speaking, the color of real sweet potato flour will be a little yellowish, but if you find that the vermicelli looks transparent and the color is relatively uniform, this may be with edible gum.

3: You can also try to burn it, after the authentic sweet potato flour is burned, there will be a burnt smell, but if there is black smoke or a bad smell, this is generally fake vermicelli. If it is a pure powder, it means that it is real sweet potato powder, and if there are particles, it may be a fake sweet potato powder.