CARRAGEENAN
Carrageenan is extracted from the family of red seaweed class Rhodopyceae. There are three types of carrageenan with various applications of the hydrocolloid in food , non-food and industrial use. They are the brittle gel-forming Kappa which derived from Euchema Cottoni, the elasting gel-forming Iota from Euchema Spinosum and the non-gelling but commercially unavailable Lambda carrageenan. Kappa, Iota and Lambda are copolymer which differ in their chemical structure properties and therefore differ in their applications. It is widely used for food application as binders, stabilizers, emulsifiers, thickeners, texture enhancers, clarifying and gelling agents for water dessert jelly and many more such as pet food and non-food applications.
Kappa
1. Gels most strongly with pottasium salts
2. Brittle gel
3. Synergistic with locust bean gum, guar gum, etc
4. Solutable in hot Water
Iota
1. Gels most strongly with calcium salts
2. Elastic gel with no syneresis (weeping out of water)
3. Freeze-thaw stable gel
4. Soluble in hot water
Lambda
1. No gel formation
2. Forms high viscosity solution
3. Soluble in cold water
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