KAPPA-SELENOCARRAGEENAN
| Nom du produit | Kappa-Selenocarrageenan |
|---|---|
| Numéro CAS | Not available |
| Apparence | Off-white to light tan powder |
| Caractéristiques techniques | Selenium content 0.5–2.0% (typical); kappa-carrageenan matrix |
| Solubilité | Soluble in hot water, forms thermoreversible gels |
| Colis | Fût en fibre de 25 kg avec double revêtement en polyéthylène |
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Synonyms: Seleno-kappa-carrageenan, Kappa-carrageenan selenium, Selenium-modified kappa-carrageenan, Se-KC, Selenated carrageenan
As formulators seek to combine the health benefits of selenium with the functional properties of hydrocolloids, kappa-selenocarrageenan has emerged as a novel ingredient in functional foods and nutraceuticals. Its unique structure allows for the delivery of selenium in an organic, bioavailable form while leveraging the gelling and stabilizing properties of carrageenan. This dual functionality makes it particularly attractive for products targeting immune support, antioxidant defense, and thyroid health.
Kappa-selenocarrageenan is a semi-synthetic derivative of kappa-carrageenan, a sulfated polysaccharide extracted from red algae. Through a controlled chemical modification, selenium is covalently incorporated into the carrageenan backbone, typically as selenate or selenite esters. The resulting compound retains the characteristic gelling behavior of kappa-carrageenan but introduces selenium as an integral component, offering a convenient way to fortify foods and supplements with this essential trace mineral.
Standardized to consistent selenium content, kappa-selenocarrageenan is available in various grades to suit different applications. Its water solubility and gelling properties make it suitable for aqueous systems, while its organic selenium form ensures better absorption and lower toxicity compared to inorganic selenium salts. This ingredient is particularly valued in markets where clean-label and multifunctional additives are in demand.
Kappa-selenocarrageenan is composed of a kappa-carrageenan backbone with selenate groups esterified to the sulfate moieties. The carrageenan itself is a linear polymer of D-galactose and 3,6-anhydro-D-galactose with alternating α-(1→3) and β-(1→4) linkages, and it carries one sulfate group per disaccharide repeat unit. In the selenated form, a portion of these sulfate groups is replaced by selenate, resulting in a selenium content that can be tailored during synthesis. The covalent bond between selenium and the polysaccharide ensures that the mineral is not simply a physical mixture but an integral part of the molecule.
The degree of selenation influences both the physicochemical properties and the nutritional value. Typical products contain between 0.5% and 2.0% selenium by weight, which corresponds to a substitution degree that maintains water solubility and gelling ability. The off-white to light tan powder is easily dispersible in hot water and forms thermoreversible gels upon cooling, similar to native kappa-carrageenan. This makes it a convenient vehicle for incorporating selenium into a wide range of food matrices without compromising texture.
| Paramètre | Spécifications |
|---|---|
| Assay (Selenium) | 0.5–2.0% (by ICP-MS or AAS) |
| Apparence | Off-white to light tan powder |
| Perte au séchage | ≤10,01 TP3T |
| Métaux lourds | ≤ 10 ppm |
| Limites microbiologiques | Nombre total de bactéries aérobies ≤ 1 000 UFC/g ; levures et moisissures ≤ 100 UFC/g ; absence d'E. coli |
| Solubilité | Soluble in hot water |
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