![]() Carrageenan is also found in jelly, pie filling, chocolate, salad dressing, and even as a fat substitute in processed meat. It is often used in dairy-based foods, like ice cream, yogurt, and cottage cheese, because it reacts well with milk proteins. It gives foods a smooth texture and accentuates flavor. In food and other products, carrageenan works as a thickener, stabilizer, and emulsifier, meaning that it helps keep mixed ingredients from separating. Carrageenan is nearly identical to agar, another substance derived from several different species of red algae. It is a common ingredient in many foods and gel-like products, and even has applications in biochemistry. The product is most often used as a thickening agent in place of animal-based products like gelatin, which is extracted from animal bones. See Alternation of generations.Īll are soluble in hot water, but in cold water, only the lambda form (and the sodium salts of the other two) are soluble.Ĭarrageenan is a product derived from certain types of red algae, a seaweed found throughout the coasts of North America and Europe. For instance, the genus Gigartina produces mainly kappa carrageenans during its gametophytic stage, and lambda carrageenans during its sporophytic stage. Many red algal species produce different types of carrageenans during their developmental history. Higher levels of ester sulfate lower the solubility temperature of the carrageenan and produce lower strength gels, or contribute to gel inhibition (lambda carrageenan). The primary differences that influence the properties of kappa, iota, and lambda carrageenan are the number and position of the ester sulfate groups on the repeating galactose units. The most common source is Gigartina from South America. Lambda does not gel, and is used to thicken dairy products.It is produced mainly from Eucheuma denticulatum. Iota forms soft gels in the presence of calcium ions.It is sourced mainly from Kappaphycus alvarezii. Kappa forms strong, rigid gels in the presence of potassium ions it reacts with dairy proteins.There are three main commercial classes of carrageenan: Carrageenan is a vegetarian and vegan alternative to gelatin. Gelatinous extracts of the Chondrus crispus (Irish Moss) seaweed have been used as food additives for hundreds of years. Iota carrageenan is used primarily in fruit applications and requires calcium ions to develop a heat-reversible and flexible gel. Lambda carrageenan is a non-gelling variety that assists in binding, retaining moisture, and in contributing to viscosity in sweet doughs. Kappa-carrageenan is used mostly in breading and batter due to its gelling nature. There are several varieties of carrageen used in cooking and baking. Its main use is gelling jelly or pudding with a creamy taste like ice-cream and also preventing processed meat liquid from separating, including but not limited to the following uses:ġ.Desserts, milk products and various food sauces for sweetening and provide thickness textureģ.Pates and processed meat to substitute fat to enhance food texture and water retentionĤ.Toothpaste as stabilizer to prevent ingredients from separatingĥ.Fire-fighting foam to enhance stickinessĦ.Biotechnologies to immobilize cells antod enzymesħ.Carrageenans or carrageenins are a family of linear sulfated polysaccharides that are extracted from red seaweeds. It is excellent in water gel strength and elasticity, and obtainable at a reasonable price. The type of Carrageenan we developed is extracted from Cassia gum and algae. Lambda type is easy soluble in cold water to form stable viscosity Iota type produced fluid Thyrotropic viscosity. Kappa type is able to transform water gel to jelly of hardness and elasticity, which is easily influenced by water soluble protein, minerals and gums. It is roughly classified into three types: Kappa, Iota and Lambda. Our Carrageenan is a general term of hydro colloid contained in Red algae (Rhodopyta).
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