6.6 Environmental Implications
135
6.6.5 Use of Plastics
In a life cycle assessment carried out by Ghosh et al. (2015), the economic and
environmental impact of cultivation of K. alvarezii for the production of biostimulant
sap alongside semi-refined carrageenan was assessed. It was deduced that 83.7% of
the impact on environment in the cultivation stage came from the use of plastics.
These include the polypropylene and high-density polyethylene ropes used for the
rafts and the use of plastic nets. The ropes and nets were assumed to have an average
life span of ten cultivation cycles. Implementing plastic reuse within the value chain
in, for example, packaging significantly reduced the carbon footprint of the process
as a whole by about 28% (Ghosh et al. 2015).
6.7 Applications
Much of the application of carrageenan is reliant on its rheological properties, gelling
property and viscosity-enhancing properties. Most common commercial application
of carrageenan is in food. However, its established and potential applications expand
to other industries which include pharmaceutical, cosmetics, printing and textiles.
Thus far, it seems all sulfated polysaccharides possess common properties which
can be attributed to the sulfated pyranose structure. Each sulfated polysaccharide,
however, distinguishes itself through the mechanism of action that results from the
variation in the monosaccharide units and sequence of monosaccharides occurring in
the polymer chain. This makes some sulfated polysaccharides more predominant in
some applications than others. Carrageenan finds its key relevance in food industry
as a thickener or gelling agent. However, other applications exist and either are
already being commercially explored or have recently come to light and are being
investigated for commercial use. In most applications in foods, carrageenans are
used commercially at concentrations ranging between 0.005 and 0.5% (Davidson
1980; Graham 1977). Such that, they are high-value additives used in relatively low
amounts.
6.7.1 Milk Stabilizer
Carrageenan is commonly added to liquid milk products as a stabilizer. The stabilizing properties of carrageenan are attributed to its ability to interact with the proteins
in milk and also with itself to form a weak gel network which prevents formation of
sediments and creaming of the milk product and by so doing prolongs the shelf life
of the milk product. For such purposes, it is important to have a balance between the
interaction the carrageenan polymer chains have with each other and the interactions
they have with the protein polymers in the milk.
135
6.6.5 Use of Plastics
In a life cycle assessment carried out by Ghosh et al. (2015), the economic and
environmental impact of cultivation of K. alvarezii for the production of biostimulant
sap alongside semi-refined carrageenan was assessed. It was deduced that 83.7% of
the impact on environment in the cultivation stage came from the use of plastics.
These include the polypropylene and high-density polyethylene ropes used for the
rafts and the use of plastic nets. The ropes and nets were assumed to have an average
life span of ten cultivation cycles. Implementing plastic reuse within the value chain
in, for example, packaging significantly reduced the carbon footprint of the process
as a whole by about 28% (Ghosh et al. 2015).
6.7 Applications
Much of the application of carrageenan is reliant on its rheological properties, gelling
property and viscosity-enhancing properties. Most common commercial application
of carrageenan is in food. However, its established and potential applications expand
to other industries which include pharmaceutical, cosmetics, printing and textiles.
Thus far, it seems all sulfated polysaccharides possess common properties which
can be attributed to the sulfated pyranose structure. Each sulfated polysaccharide,
however, distinguishes itself through the mechanism of action that results from the
variation in the monosaccharide units and sequence of monosaccharides occurring in
the polymer chain. This makes some sulfated polysaccharides more predominant in
some applications than others. Carrageenan finds its key relevance in food industry
as a thickener or gelling agent. However, other applications exist and either are
already being commercially explored or have recently come to light and are being
investigated for commercial use. In most applications in foods, carrageenans are
used commercially at concentrations ranging between 0.005 and 0.5% (Davidson
1980; Graham 1977). Such that, they are high-value additives used in relatively low
amounts.
6.7.1 Milk Stabilizer
Carrageenan is commonly added to liquid milk products as a stabilizer. The stabilizing properties of carrageenan are attributed to its ability to interact with the proteins
in milk and also with itself to form a weak gel network which prevents formation of
sediments and creaming of the milk product and by so doing prolongs the shelf life
of the milk product. For such purposes, it is important to have a balance between the
interaction the carrageenan polymer chains have with each other and the interactions
they have with the protein polymers in the milk.