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Carrageenan as agar/gelling agent. Questions


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#1 PolarDBN

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Posted 23 August 2018 - 04:00 PM

Long story short a friend returned with 500g Guangxi yufeng white jelly from the local chinese market instead of the requested agar agar.

Apparently contains carrageenan and potassium chloride. From further research it seems to be irish moss and used as food addictive. The science sorta goes over my head but wikipedia does state that "it is a family of linear sulfated polysaccharides" and that "There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three."

Anyone used this before, is it ok or would it be better to shelf it and get agar? It sets up almost as clear as water, tastes a little sweet. What ratios if it is ok?

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Edited by PolarDBN, 23 August 2018 - 05:02 PM.

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#2 jkdeth

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Posted 23 August 2018 - 05:58 PM

Apparently its been researched as a substitute:
https://www.ncbi.nlm...pubmed/7013726/

You'd be breaking new ground though so to speak, bit of trial and error might sort out a recipe.

I'd get the agar. But if I couldn't return the Kappa, I'd probably give it try.
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#3 onediadem

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Posted 23 August 2018 - 09:55 PM

I am curious as well to see how this goes. What is the price difference?


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#4 PolarDBN

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Posted 24 August 2018 - 12:30 AM

Well I do enjoy tinkering. Thanks for the study. I added 3 tsp to 250ml potato dextrose and food coloring which set up to a nice soft puck and knocked up with cubensis and should know in a few days if it supports growth. I also enjoy plant tissue culture and remember reading a few years ago that carrageenan were being used as a replacement for agar there - here and here

 

As opposed to agar from local health food stores the carrageenan much less expensive. My friend told me that the asian market had solid bars of agar so I'll go check this out too.
this is what I usually get - 
6009614732110.jpg
R75 ZAR or $5 for 50g

The carrageenan was like R60 or $4 for 500g.

If you enjoy experimentation - here I have cubensis mycelium flourishing on sorghum, flax and nori where flax is being used as the gelling agent. Its growing better than on MEA. There's a nylon scourer pad in the jar and I am going to try fruit it in vitro.
20180822_185954.jpg

 



#5 PolarDBN

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Posted 25 August 2018 - 08:51 AM

She's testing the water. Very gelatinous growth hopefully it puckers up. b4918da97aac8501aec7d47b35f87956.jpg

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#6 onediadem

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Posted 25 August 2018 - 10:15 AM

What is the dark thing in the jar?


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#7 sandman

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Posted 25 August 2018 - 10:18 AM

Yes, what in tarnation is going on in that jar? Looks like a brillo pad or something in there.


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#8 PolarDBN

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Posted 25 August 2018 - 12:33 PM

Haha, it's a nylon scourer from the poms tek for fruiting in vitro.

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#9 MeadMaker

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Posted 25 August 2018 - 10:04 PM

I remember learning somewhere that carrageenan was an additive used in some ice cream to make it more creamy.

 

Mmmmm, creamy, ODD.

 

Anyways, I think Agar Agar also comes from seaweed, so they may not be so dissimilar.



#10 onediadem

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Posted 26 August 2018 - 12:40 AM

 

 

Mmmmm, creamy, ODD.

 

 

Random or what? Has an ewww factor to it. I am choosing to believe you meant it like how odd and not ODD as in diadem lol.

 

Yes, agar comes from seaweed.


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#11 PolarDBN

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Posted 26 August 2018 - 01:05 AM

Some good information on carrageenan here and also about agar.
 



#12 PolarDBN

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Posted 30 August 2018 - 03:37 AM

There is good healthy growth in some of the experiments. It is enough for me to continue with some more experiments with carrageenan. 82dce105ba51f72451ee8774cb2703c6.jpg

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#13 PolarDBN

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Posted 30 August 2018 - 12:42 PM

Think this could certainly work if I get the recipe sorted. But doubt its going to reinvent the wheel.

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