Description
What Is Carrageenan?
- Source: Extracted from red seaweeds (Rhodophyceae), especially Kappaphycus alvareziiand Eucheuma cottonii.
- Chemical identity: Sulfated galactose polysaccharides.
- Types:
- Kappa: Strong, brittle gels with potassium; synergistic with locust bean gum.
- Iota: Soft, elastic gels with calcium; good freeze-thaw stability.
- Lambda: No gel formation; used for thickening and stabilizing.
Key Benefits
- Versatile gelling: Forms gels with varying textures depending on type and ion presence.
- Cold and hot solubility: Lambda is cold-soluble; kappa and iota require heat.
- Synergistic blending: Enhances gel strength with locust bean gum or konjac.
- Clean-label: Plant-based and widely accepted in natural formulations.
- Suspension aid: Prevents sedimentation in beverages and emulsions.
Functional Roles
| Function | Description |
| Gelling agent | Creates structured gels in dairy, meat, and dessert systems |
| Stabilizer | Maintains uniformity in acidic and protein-rich beverages |
| Thickener | Adds viscosity to sauces, creams, and cosmetics |
| Suspension aid | Prevents settling of solids in beverages and emulsions |
| Texture modifier | Enables elastic, brittle, or creamy textures depending on type |
Applications by Industry
- Food:
- Dairy (chocolate milk, yogurt), meat products, desserts, plant-based beverages: Gelling, stabilization, and texture control
- Pharmaceuticals:
- Lozenges, suspensions, capsules: Used for gel formation and viscosity control
- Cosmetics:
- Creams, gels, masks: Provides smooth texture and moisture retention
- Industrial:
- Air fresheners, pet food, bioprinting: Used for gel structuring and rheology modification
Reviews
There are no reviews yet.