carrageenin

简明释义

英[kəˈræɡɪnɪn]美[kəˈræɡɪnɪn]

n. 角叉胶，角叉菜胶

英英释义

单词用法

同义词

反义词

例句

1.Methods Using ibuprofen oral drop, we observed the anti inflammatory and analgesic effects of ibuprofen oral drop on the inflammatory swelling of the rats' toe caused by diagonal carrageenin;

方法 ：采用布洛芬口服滴剂观察对角叉胶所致大鼠足跖炎性肿的抗炎作用、解热和镇痛作用 ；

2.Methods Using ibuprofen oral drop, we observed the anti inflammatory and analgesic effects of ibuprofen oral drop on the inflammatory swelling of the rats' toe caused by diagonal carrageenin;

方法 ：采用布洛芬口服滴剂观察对角叉胶所致大鼠足跖炎性肿的抗炎作用、解热和镇痛作用 ；

3.Methods:We made inflammation models with carrageenin and cotton ball implantation to observe its anti-inflammatory action, and with Thiamazole to made thyroid enlargement model.

方法：采用大鼠角叉菜胶性足趾肿胀和棉球植入法致炎症模型，观测药物的抗炎作用；

4.Rats induced by voix pedis subcutaneous injection with carrageenin for thrombose were also administrated for the observation of thrombus average length and recanalization rate.

大鼠足跖皮下注射角叉菜胶使尾部形成血栓后给药，观察血栓平均长度及再通率。

5.Results: Their decoction can significantly inhibit footpad swelling induced by carrageenin in rats, ear swelling induced by xylene and pain caused by hot board in mice.

结果：三种活麻水煎液均可明显抑制二甲苯所致小鼠耳郭肿胀，角叉菜胶所致大鼠足跖肿胀以及热板法所致小鼠疼痛。

6.METHOD the effects were observed in the following models, xylene induced swelling of mouse ear, carrageenin induced paw edema in rat and hot-plate procedure in mice.

方法采用二甲苯致小鼠耳肿胀、角叉菜胶致大鼠足肿胀和小鼠热板法模型观察双氯芬酸钾喷雾剂的抗炎、镇痛作用。

7.Methods:Different doses of CQG were given to mice with swelling feet induced by acetic acid, cotton balling granulation, and carrageenin.

方法 ：采用小鼠醋酸扭体法、大鼠棉球肉芽肿法和角叉菜胶所致大鼠足肿胀方法。

8.Objective: to observe the effects of Ditong Rhinitis Water on the inflammation in xylene induced mice and carrageenin induced rats.

目的：研究滴通鼻炎水对二甲苯引起的小鼠和角叉菜胶引起的大鼠的炎症的抗炎作用。

9.Carrageenin is regarded as an ideal clarifier to beer.

卡拉胶是啤酒酿造过程中比较理想的澄清剂。

10.Many dairy-free products use carrageenin 卡拉胶 as a thickening agent.

许多无乳制品使用卡拉胶作为增稠剂。

11.The ice cream contains carrageenin 卡拉胶 to improve its texture.

这款冰淇淋含有卡拉胶以改善其质地。

12.Some studies suggest that carrageenin 卡拉胶 may cause digestive issues in some individuals.

一些研究表明，卡拉胶可能会导致某些人出现消化问题。

13.You can find carrageenin 卡拉胶 in many plant-based yogurts.

您可以在许多植物基酸奶中找到卡拉胶。

14.The label indicates that the product is thickened with carrageenin 卡拉胶.

标签上说明该产品是用卡拉胶增稠的。

作文

Carrageenan is a common food additive derived from red seaweed, widely used for its gelling, thickening, and stabilizing properties. It has become an essential ingredient in various food products, including dairy alternatives, processed meats, and desserts. Understanding the role of carrageenin in the food industry can help consumers make informed choices about what they eat. Historically, carrageenin has been used for centuries in culinary practices, particularly in regions where red seaweed is abundant. In Ireland, for example, it has been utilized for making a traditional dessert known as carrageen moss pudding. This natural ingredient not only adds texture but also enhances the nutritional profile of dishes by providing dietary fiber and essential minerals. In contemporary food production, carrageenin serves multiple purposes. It is primarily valued for its ability to create a desirable mouthfeel and improve the overall consistency of food products. For instance, in plant-based milk alternatives, carrageenin helps to mimic the creamy texture of cow's milk, making these products more appealing to consumers who are lactose intolerant or following vegan diets. Moreover, carrageenin acts as a stabilizer in emulsions, preventing the separation of ingredients in products such as salad dressings and sauces. Its gelling properties are particularly beneficial in desserts like puddings and jellies, where a firm yet smooth texture is desired. The versatility of carrageenin makes it a valuable component in the food industry, allowing manufacturers to create a wide range of products that meet consumer demands for taste and texture. However, the use of carrageenin has sparked some controversy over the years. Some studies have raised concerns about its potential health effects, suggesting that it may cause inflammation or gastrointestinal issues in certain individuals. As a result, there has been a growing movement among consumers to seek out products that do not contain carrageenin, prompting manufacturers to reformulate their products accordingly. Despite these concerns, regulatory agencies, including the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), have deemed carrageenin safe for consumption at the levels typically found in food products. This has led many people to continue using it without hesitation. Nonetheless, it is essential for consumers to remain informed and aware of the ingredients in their food, as individual reactions to additives can vary. In conclusion, carrageenin is a multifaceted food additive with a long history of use in the culinary world. While it plays a crucial role in enhancing the texture and stability of various food items, consumers should be mindful of their own health and dietary preferences. As the food industry evolves, so too will the discussions surrounding ingredients like carrageenin, making it vital for consumers to stay educated about what they are putting into their bodies.

卡拉胶是一种常见的食品添加剂，来源于红海藻，因其凝胶、增稠和稳定特性而广泛使用。它已成为各种食品产品中的重要成分，包括乳制品替代品、加工肉类和甜点。了解卡拉胶在食品工业中的作用可以帮助消费者做出明智的饮食选择。 历史上，卡拉胶在烹饪实践中已经使用了几个世纪，特别是在红海藻丰富的地区。例如，在爱尔兰，它被用于制作一种传统甜点，称为卡拉胶布丁。这种天然成分不仅增加了质感，还通过提供膳食纤维和必需矿物质来增强菜肴的营养价值。 在当代食品生产中，卡拉胶发挥着多重作用。它主要因其创造理想口感和改善食品产品整体一致性的能力而受到重视。例如，在植物基牛奶替代品中，卡拉胶有助于模仿牛奶的奶油质地，使这些产品对乳糖不耐受者或遵循素食饮食的人更具吸引力。 此外，卡拉胶在乳化液中充当稳定剂，防止沙拉酱和酱料等产品中的成分分离。其凝胶特性在布丁和果冻等甜点中尤为有益，这些甜点需要一种坚固而光滑的质地。卡拉胶的多功能性使其成为食品工业中的宝贵成分，使制造商能够创造出满足消费者对味道和质地需求的各种产品。 然而，卡拉胶的使用多年来引发了一些争议。一些研究提出了关于其潜在健康影响的担忧，表明它可能导致某些个体的炎症或胃肠问题。因此，越来越多的消费者开始寻求不含卡拉胶的产品，促使制造商相应地重新配方。 尽管存在这些担忧，但包括食品药品监督管理局（FDA）和欧洲食品安全局（EFSA）在内的监管机构已将卡拉胶评定为在食品产品中通常水平下安全消费。这使得许多人继续毫无顾虑地使用它。然而，消费者仍需保持信息灵通，了解他们食品中的成分，因为对添加剂的个体反应可能会有所不同。 总之，卡拉胶是一种多方面的食品添加剂，在烹饪界有着悠久的使用历史。虽然它在增强各种食品项目的质地和稳定性方面发挥着关键作用，但消费者应关注自己的健康和饮食偏好。随着食品工业的发展，围绕像卡拉胶这样的成分的讨论也将不断演变，因此消费者必须保持对其所摄入食品的教育意识。