10. Glossary
thixotropy; thixotropy
Property of certain gels or fluids that are thick under certain conditions, but flow when shaken, agitated or otherwise stressed.
brownian motion; mouvement brownien
Random movement of particles suspended in a fluid (liquid or gas) resulting from their collision with fast-moving atoms or molecules in the gas or liquid.
degree Brix; degree Brix
Value representing the sucrose fraction in a liquid, i.e. the percentage of soluble dry matter. The higher the Brix level, the sweeter the sample.
syneresis
Separation of a liquid from its gel.
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Glossary
Symbols
Bibliography
Legislation
Commission Directive 2004/45/EC of April 16, 2004 amending Directive 96/77/EC laying down specific purity criteria on food additives other than colors and sweeteners.
Decree of September 30, 2004 amending the decree of October 2, 1997 on additives that may be used in the manufacture of foodstuffs intended for human consumption.
Main producers (non-exhaustive list)
Gelymar:
http://www.gelymar.com/carrageenans/
Ceamsa :
https://www.ceamsa.com/industries/#block-prods
CP Kelco :
Economic data
Carrageenan represents the largest share of the algae-derived hydrocolloid market (the others are agar and alginate), with a 2017 value estimated at USD 650 million and production reaching 70,000 tonnes per year. The global market is growing at an average annual CAGR of 3.6%. This growth reflects the global trend of increased demand for processed foods and ready-made meals. This trend is also a response to global population...
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