ι-Carrageenan (CAS 9062-07-1)

ι-Carrageenan is a sulfated polysaccharide derived from red seaweeds, extensively studied in the field of food science and materials research for its unique gelling, thickening, and stabilizing properties. This compound is particularly valuable for its ability to form strong and elastic gels in the presence of calcium ions, a property leveraged in various research applications, such as in the development of biodegradable films and hydrogels. In scientific studies, ι-carrageenan serves as a model substance to explore the dynamics of polymer interactions in aqueous solutions and the influence of sulfation on polysaccharide behavior. The mechanism through which ι-carrageenan operates involves the formation of double helices in water, which then aggregate into larger structures in the presence of multivalent cations, explaining its capacity to form different textures under varying conditions. Researchers utilize this behavior to investigate the fundamental principles of polymer chemistry and to develop new materials with specific mechanical properties for industrial applications. Furthermore, ι-carrageenan′s role extends into biotechnology, where it is used in encapsulation processes for the controlled release of active compounds in various applications, including agriculture and cosmetics. Studies focus on optimizing encapsulation techniques to enhance the efficiency of nutrient delivery in plant systems or to improve the stability of cosmetic products, thus contributing significantly to advancements in these fields.