カラゲニン

危険有害性情報のコード(GHS)

• 絵表示(GHS)

  

• 注意喚起語

  Warning

• 危険有害性情報

  H319：強い眼刺激

• 注意書き

  P264：取扱い後は皮膚をよく洗うこと。

  P264：取扱い後は手や顔をよく洗うこと。

  P280：保護手袋/保護衣/保護眼鏡/保護面を着用するこ と。

  P305+P351+P338：眼に入った場合：水で数分間注意深く洗うこと。次にコ ンタクトレンズを着用していて容易に外せる場合は外す こと。その後も洗浄を続けること。

カラゲニン 価格

カラゲニン 化学特性,用途語,生産方法

• 定義

  本品は、紅藻類 Rhodophyceae の主としてスギノリ科 Gigartinaceae 及びミリン科 Solieriaceae から得た炭水化物である。

• 解説

  カラゲナンともいう．硫酸基を有するガラクタンの一種．北大西洋沿岸に広く分布する紅藻類Chondrus，Gigartina，Euchema属中に含まれる粘性ガラクタンの混合物．希アルカリによる加熱抽出，熱水抽出後真空蒸発するか，有機溶媒添加によって得られる．KClによって沈殿するものをκ-カラゲニン，しないものをλ-カラゲニンという．硫酸基はκ-体33％，λ-体44％．[α]_Dはκ-体＋63°，λ-体＋44°．分子量はκ-体28万～29万，λ-体48万～69万．κ-体の主鎖は3,6-アンヒドロ-D-ガラクトピラノース(α1→3)D-ガラクトピラノース-4-硫酸(β1→4)の繰り返し単位になっており，これに少量の6-または2,6-ジ硫酸エステルが(1→4)で結合している．λ-体の主鎖では，β-D-ガラクトピラノース-4-硫酸(1→4)α-D-ガラクトピラノース6硫酸(1→3)の繰り返し単位になっている．水によく溶けて高い粘性を示し，3,6-アンヒドロガラクトースが増加するとゲル強度が大きくなる．製菓，デザート用食品，乳製品，飲料類，肉製品，ソース，ドレッシング類に使用される．森北出版「化学辞典（第2版）

• 化粧品の成分用途

  ヘアコンディショニング剤、結合剤、親水性増粘剤、香料

• 化学的特性

  Carrageenan, when extracted from the appropriate seaweed source, is a yellow-brown to white colored, coarse to fine powder that is odorless and tasteless.

• 天然物の起源

  Irish moss is a seaweed found in Europe and on the coasts of Canada.

• 使用

  Carrageenan is a gum that is a seaweed extract obtained from red seaweed chondrus crispus (also known as irish moss), gigartina, and eucheuma species. chondrus crispus yields kappa and lambda carra- geenans. gigartina yields kappa and lambda carrageenans. eucheuma yields kappa and iota carrageenans. it exists as various salts or mixed salts of a sulfate ester. it is classified mainly as kappa, iota, and lambda types which differ in solubility and gelling properties. the kappa and iota types require hot water (above 71°c) for complete solubility and can form thermally reversible gels in the presence of potassium and calcium cations, respectively. the kappa gels are brit- tle with syneresis while the iota gels are more elastic without synere- sis. the lambda type is cold-water soluble and does not form gels. kappa and iota carrageenan are very reactive with milk protein products. carrageenan is used to stabilize milk protein at 0.01–0.05% and to form water gels at 0.5–1.0%. its uses include dairy products, water gel desserts, and low-calorie jellies. a typical use level in water systems is 0.2–1.0% and milk systems is 0.01–0.25%. also termed chondrus extract.

• 定義

  A sulfur phycocolloid: the aqueous, usually gel- forming, cell-wall polysaccharide mucilage found in red algae (Chondrus crispus and several other species). It is water-extracted from a seaweed called carrageen or Irish moss (east coast of southern Canada, New England, and south to New Jersey). It is a mixture of polysaccharide fractions: (1) The λ fraction is cold-water soluble, contains d-galactose and 35% esterified sulfate, and does not gel. (2) The κ fraction contains d-galactose and 3,6-anhydro-d- galactose (1.4:1 ratio) and 25% esterified sulfate. The κ form does not gel without addition of a solute; the properties of the gel depend on the amount and nature of the added solute. Another species of sea- weed produces 100% κ from North Carolina to the tropics. Carrageenan is a hydrophilic colloid that absorbs water readily and complexes with milk pro- teins.

• 一般的な説明

  Carrageenans are mucopolysaccharides from the cell walls of the red algae. They are anionic linear polymers composed of 1,3α-1,4β-galactans having one (κ-), two (ι-) or three (λ-) sulfates per disaccharide unit. In ionic solutions, κ- and ι-carrageenans self-associate into helical structures that form rigid or flexible gels, respectively. λ-carrageenans do not form helices and are non-gelling. Carrageenans are used commercially as thickeners and stabilizing agents.

• 危険性

  Questionable carcinogen.

• 农业用途

  Carrageenans are naturally occurring hydrophilic colloids found in various species of red seaweeds. They perform a role similar to cellulose in terrestrial plants.
  Carrageenans are a highly sulphated galactan. Due to this they are a strongly anionic polymer which makes them useful commercially. They are commercially extracted for their use as water soluble gums.
  Carrageenans may be compared with furcellaran extracted from agars (furcellarans have a smaller proportion of half-ester sulphate). Agars, in contrast, are commonly considered non-ionic

• 安全性プロファイル

  Poison by intravenous route. Questionable carcinogen with experimental neoplastigenic and tumorigenic data. When heated to decomposition it emits acrid smoke and fumes.

• 安全性

  Carrageenan is widely used in numerous food applications and is increasingly being used in pharmaceutical formulations. Carrageenan is generally regarded as a relatively nontoxic and nonirritating material when used in nonparenteral pharmaceutical formulations.
  However, carrageenan is known to induce inflammatory responses in laboratory animals, and for this reason it is frequently used in experiments for the investigation of anti-inflammatory drugs. Animal studies suggest that degraded carrageenan (which is not approved for use in food products) may be associated with cancer in the intestinal tract, although comparable evidence does not exist in humans.
  The WHO has set an acceptable daily intake of carrageenan of ‘not specified’ as the total daily intake was not considered to represent a hazard to health. In the UK, the Food Advisory Committee has recommended that carrageenan should not be used as an additive for infant formulas.
  LD₅₀ (rat, oral): >5 g/kg
  LD₅₀ (rabbit, skin): >2 g/kg/4 h
  LC₅₀ (rat, inhalation): >0.93 mg/L

• 貯蔵

  Carrageenan is a stable, though hygroscopic, polysaccharide and should be stored in a cool, dry place.
  Carrageenan in solution has maximum stability at pH 9 and should not be heat processed at pH values below 3.5. Acid and oxidizing agents may hydrolyze carrageenan in solution leading to loss of physical properties through cleavage of glycosidic bonds. Acid hydrolysis depends on pH, temperature and time. The acid hydrolysis takes place only when the carrageenan is dissolved, and the hydrolysis is accelerated as the processing temperature and/or the processing time is increased. However, when the carrageenan is in its gelled state the acid hydrolysis no longer takes place.

• 純化方法

  This D-galactose-anhydro-D or Lgalactoside polysaccharide is precipitated from 4g of Carrageenan in 600mL of water containing 12g of KOAc by addition of EtOH. Collect the fraction that precipitates between 30 and 45% (v/v) of EtOH and dry them in vacuo. [Pal & Schubert J Am Chem Soc 84 4384 1962.]

• 不和合性

  Carrageenan can react with cationic materials. If complexation of cationic materials, with associated modification of the active compound’s solubility, is undesirable, the use of carrageenan is not recommended.
  Carrageenan may interact with other charged macromolecules, e.g. proteins, to give various effects such as viscosity increase, gel formation, stabilization or precipitation.

• 規制状況(Regulatory Status)

  GRAS listed. Accepted as a food additive in Europe. Included in the FDA Inactive Ingredients Database (dental; oral capsules, granules, powders and syrups; topical; transdermal preparations; and controlled-release film preparations). Included in the Canadian List of Acceptable Non-medicinal Ingredients. Included in nonparenteral medicines (oral granules, capsules (shells), and orodispersible tablets) licensed in the UK.

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