carrageenan

简明释义

英[ˌkærəˈɡiːnən]美[ˌkærəˈɡiːnən]

n. 角叉菜胶

英英释义

单词用法

同义词

反义词

例句

1.The results were showed that: the optimal ratio of the mixed jelling agent (konjak-carrageenan ) was 3:2;

试验结果表明：魔芋-卡拉复合胶凝剂的最适比例为3：2；

2.Objective: To investigate the protection of Douchi on alloxan-induced diabetic mice and Douchi fibrinolytic enzyme on carrageenan-induced thrombotic mice and their mechanisms.

目的：研究豆豉对糖尿病模型小鼠、豆豉激酶对血栓模型小鼠的保护作用及可能的作用机制。

3.Laver polysaccharides had little synergy with locust bean gun, carrageenan and konjak gum.

紫菜多糖与刺槐豆胶、卡拉胶和魔芋粉没有协效性。

4.The gelling characteristics of wheat gluten hydrolysate-carrageenan system were studied.

研究超声波技术改变小麦面筋蛋白的功能特性。

5.Ingredient: Wordlike Atractylodes Rhizome, Patchouli, wormwood leaves, Camphor leaves, carrageenan etc.

成分描述：苍术、广藿香、艾叶、樟树叶、卡拉胶等。

6.Results show that sodium alginate imparted a superior stability characteristic on juice than carrageenan and xanthan gum.

结果表明，海藻酸钠对百合汁的稳定作用比卡拉胶和黄原胶更好。

7.Many dairy-free ice creams use carrageenan 卡拉胶 as a thickening agent.

许多无乳冰淇淋使用carrageenan卡拉胶作为增稠剂。

8.The ingredient list on the package showed that it contained carrageenan 卡拉胶 for texture.

包装上的成分表显示它含有carrageenan卡拉胶以增加质感。

9.Some people are sensitive to carrageenan 卡拉胶 and may experience digestive issues.

有些人对carrageenan卡拉胶敏感，可能会出现消化问题。

10.In vegan cooking, carrageenan 卡拉胶 is often used to mimic the creaminess of dairy.

在素食烹饪中，carrageenan卡拉胶常用于模拟乳制品的奶油质感。

11.The company decided to reformulate their product to remove carrageenan 卡拉胶 due to customer feedback.

由于客户反馈，公司决定重新配方，去除carrageenan卡拉胶。

作文

Carrageenan is a natural thickening agent derived from red seaweed, commonly used in the food industry. Its unique properties make it an essential ingredient in various products such as dairy items, processed meats, and even cosmetics. The use of carrageenan (卡拉胶) dates back centuries, where it was employed in traditional cooking methods, particularly in cultures that relied heavily on marine resources. As a vegetarian alternative to gelatin, carrageenan (卡拉胶) has gained popularity among consumers looking for plant-based options. One of the remarkable characteristics of carrageenan (卡拉胶) is its ability to form gels and stabilize emulsions. This makes it particularly useful in creating smooth textures in food products. For instance, in dairy applications, carrageenan (卡拉胶) helps prevent the separation of liquid and solid components, ensuring a creamy consistency in products like chocolate milk or yogurt. Similarly, in meat processing, it is used to retain moisture and improve the mouthfeel of products like sausages and deli meats. Despite its widespread use, carrageenan (卡拉胶) has been a topic of debate regarding its health implications. Some studies suggest that it may cause gastrointestinal inflammation in certain individuals, leading to concerns about its safety. However, regulatory bodies, including the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), have deemed carrageenan (卡拉胶) safe for consumption when used within established limits. This highlights the importance of ongoing research to better understand the effects of food additives like carrageenan (卡拉胶) on human health. In addition to its role in food, carrageenan (卡拉胶) is also utilized in the cosmetic and pharmaceutical industries. It acts as a thickener and stabilizer in various products, including lotions, creams, and gels. The versatility of carrageenan (卡拉胶) makes it a valuable ingredient beyond the kitchen, showcasing its multifunctional properties. As consumers become more conscious of their dietary choices, the demand for natural and plant-based ingredients continues to rise. This trend has led to an increased interest in carrageenan (卡拉胶) as a sustainable and eco-friendly option. By harnessing the power of seaweed, manufacturers can create products that align with the values of health-conscious consumers. In conclusion, carrageenan (卡拉胶) is a fascinating ingredient that plays a significant role in modern food production and beyond. While its safety continues to be examined, its functional properties and versatility make it an essential component in many industries. As we move towards a future that prioritizes sustainability and health, carrageenan (卡拉胶) may very well remain a staple in our diets and daily products, bridging the gap between tradition and innovation.

卡拉胶是一种天然的增稠剂，来源于红海藻，广泛应用于食品工业。它独特的特性使其成为各种产品（如乳制品、加工肉类甚至化妆品）的必需成分。carrageenan（卡拉胶）的使用可以追溯到几个世纪以前，当时它被用于传统的烹饪方法，特别是在依赖海洋资源的文化中。作为明胶的素食替代品，carrageenan（卡拉胶）在寻求植物基选择的消费者中越来越受欢迎。 carrageenan（卡拉胶）的一个显著特性是其形成凝胶和稳定乳化液的能力。这使得它在食品产品中创造顺滑质地方面特别有用。例如，在乳制品应用中，carrageenan（卡拉胶）有助于防止液体和固体成分的分离，从而确保巧克力牛奶或酸奶等产品的奶油状一致性。同样，在肉类加工中，它用于保持水分并改善香肠和熟食肉类等产品的口感。 尽管使用广泛，carrageenan（卡拉胶）在健康影响方面一直是一个争论的话题。一些研究表明，它可能会导致某些个体的胃肠道炎症，引发对其安全性的担忧。然而，包括食品药品监督管理局（FDA）和欧洲食品安全局（EFSA）在内的监管机构已认为在规定限度内使用的carrageenan（卡拉胶）是安全的。这突显了持续研究的重要性，以更好地理解食品添加剂（如carrageenan（卡拉胶））对人类健康的影响。 除了在食品中的作用，carrageenan（卡拉胶）还被用于化妆品和制药行业。它在各种产品中作为增稠剂和稳定剂，包括乳液、面霜和凝胶。carrageenan（卡拉胶）的多功能性使其成为厨房以外的宝贵成分，展示了其多功能特性。 随着消费者对饮食选择的关注度提高，对天然和植物基成分的需求持续上升。这一趋势导致人们对carrageenan（卡拉胶）作为可持续和环保选项的兴趣增加。通过利用海藻的力量，制造商可以创造与健康意识消费者价值观相符的产品。 总之，carrageenan（卡拉胶）是一个引人入胜的成分，在现代食品生产及其他领域发挥着重要作用。虽然其安全性仍在审查中，但其功能特性和多样性使其成为许多行业的必要组成部分。随着我们朝着优先考虑可持续性和健康的未来发展，carrageenan（卡拉胶）可能仍将是我们饮食和日常产品中的主食，架起传统与创新之间的桥梁。