Dayang Chem (Hangzhou) Co., Ltd.
China
Product Name: IRISH MOSS
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Purity: 98.0%
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9062-07-1

9062-07-1 structure

Name: irish moss
Chemical Name: ι-carrageenan
CAS Number: 9062-07-1
Molecular Formula: C₂₄H₃₄O₃₁S₄
Molecular Weight: 946.770
Catalog: Biochemical Carbohydrate Polysaccharide
Create Date: 2018-08-11 03:23:52
Modify Date: 2025-08-23 23:13:01
ι-Carrageenan (Viscarin SD 309) is a biochemical reagent. ι-Carrageenan can be isolated from Eucheuma serra or red algae H. musciformis and S. filiformis. ι-Carrageenan has potential application in protein emulsion flocculation and stability[1][2][3][4].

Name	ι-carrageenan
Synonyms	MFCD00151512 4-O-Sulfonato-β-D-galactopyranosyl-(1->4)-3,6-anhydro-2-O-sulfonato-α-D-galactopyranosyl-(1->3)-4-O-sulfonato-β-D-galactopyranosyl-(1->4)-3,6-anhydro-2-O-sulfonato-α-D-galactopyranose iota-carrageenan ι-Carrageenan α-D-Galactopyranose, O-4-O-sulfo-β-D-galactopyranosyl-(1->4)-O-3,6-anhydro-2-O-sulfo-α-D-galactopyranosyl-(1->3)-O-4-O-sulfo-β-D-galactopyranosyl-(1->4)-3,6-anhydro-, 2-(hydrogen sulfate ), ion(4-)

Description	ι-Carrageenan (Viscarin SD 309) is a biochemical reagent. ι-Carrageenan can be isolated from Eucheuma serra or red algae H. musciformis and S. filiformis. ι-Carrageenan has potential application in protein emulsion flocculation and stability[1][2][3][4].
Related Catalog	Research Areas >> Others
In Vitro	包含 ι-Carrageenan (16.67-100% 分散在混合物中) 的膜显示出聚合和低透明度[1]。 ι-Carrageenan (0.088 wt% 和 0.13 wt%) 在 PH=6 时以剂量依赖的方式改善牛血清白蛋白 (BSA) 乳液的液滴尺寸分布[3]。 ι-Carrageenan (0.0011、0.011 和 0.22 wt%；8 d) 在 PH=9 时对 BSA 乳液的表观平均液滴尺寸影响较小[3]。 ι-Carrageenan (0-0.15 wt%) 在 PH=3 时以剂量依赖的方式增加 β-乳球蛋白 (β-Lg) 乳液的平均粒径[4]。 ι-Carrageenan (0-0.16 wt%；7 d) 在 PH=6 时显示出良好的 β-Lg 乳化稳定性[4]。
References	[1]. Paula G A, et al. Development and characterization of edible films from mixtures of κ-carrageenan, ι-carrageenan, and alginate[J]. Food Hydrocolloids, 2015, 47: 140-145. [2]. LIN L, et al. Molecular origin of the rheological characteristics of ι-carrageenan isolated from Togekirinsai (Eucheuma serra)[J]. Food Science and Technology Research, 2001, 7(2): 176-180. [3]. Dickinson E, et al. Effect of ι-carrageenan on flocculation, creaming, and rheology of a protein-stabilized emulsion[J]. Journal of agricultural and food chemistry, 1997, 45(10): 3799-3806. [4]. Gu YS, et al. Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions. J Agric Food Chem. 2004 Jun 2;52(11):3626-32.

Molecular Formula	C₂₄H₃₄O₃₁S₄
Molecular Weight	946.770
Exact Mass	945.998901
PSA	503.69000
LogP	-1.53
Appearance	Powder \| White to Pale Brown
Water Solubility	H2O: 5 mg/mL hot, soluble \| Partially soluble in water, Soluble in hot water. Insoluble in ethanol, in hot concentrated salt solutions.

Personal Protective Equipment	Eyeshields;Faceshields;Gloves;type N95 (US);type P1 (EN143) respirator filter
Safety Phrases	24/25
RIDADR	NONH for all modes of transport
WGK Germany	2
HS Code	1302391100

HS Code	1302391100

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