![]() Varies from 5 to 800 cps (1.5% solution at 75º C) Source: ResearchGate Properties of Carrageenan Molecular Weight Substitute for fat, increases water retention, increases volume, or improves slicing by gelation Gelling agent and fat stabilization, for smooth texture, emulsifier, stabilizer, and thickenerįish Gels and Processed Meat, Cooked Ham, Imitation Meat, Sausages, Canned Meat, Hamburgers, Pureed Meat, Poultry, Processed Meat Thickening, Gelation, Viscosity modificationĪlcoholic Beverages (Beer, Wine, etc.), Fruit Juice, Vinegars, Chocolate Milk, Syrups, Powdered Fruit Juices, Diet Shakes Stability, control meltdown, bodying, thickening and gelation, preventing crystallization of sugar Typeĭesserts, Ice Cream, Cream, Milkshakes, Yogurts, Saladĭressings, Sweetened Condensed Milks, Skimmed Milk, Filled Milk, Milk Gel, Whipped Cream and Products, Shakes The following table describes typical applications of carrageenan in food products. Applications in Food and Beverage ProductsĬarrageenan is a truly versatile and useful food ingredient that performs several functions in foods and beverages.Ĭarrageenan is used in various food products, including dairy products, beverages, sauces, and processed meats. For this reason, it’s an efficient ingredient for stabilizing and gelling milk products. Unlike other hydrocolloids, carrageenan can interact with milk proteins. Additionally, unlike agar-agar, the thickening obtained from the use of carrageenan is reversible. Alginates are anionic polymers of mannuronic and guluronic acids with carboxyl rather than sulfate groups. Though agars are galactans, they have little half-ester sulfate and are considered nonionic for most practical purposes. Due to their half-ester sulfate moieties, carrageenans are strongly anionic polymers. Carrageenan is a gelling agent of choice of food manufacturers due to its effectiveness and the fact that it doesn’t affect the color or taste of food products.Ĭarrageenans differ significantly from the other two classes of commercial seaweed-based hydrocolloids: agars and alginates. AttributeĬarrageenan as an Alternative to Other HydrocolloidsĬarrageenan is a clean-label friendly, vegan, GMO-free, and sustainable alternative to animal-based gelling agents such as gelatin. However, their stability decreases at lower pHs, especially at high temperatures. Stability of CarrageenanĬarrageenan is stable at neutral or alkaline pHs. Kappa, lambda, and iota are primarily used in the food industry. There are multiple polymeric forms of carrageenan. (Degraded carrageenan is also referred to as poligeenan.) How is Carrageenan Produced?Ĭarrageenan is obtained easily from seaweeds using a hot-alkaline water extraction technique and then purified. It’s important to note the distinction between these two types since degraded carrageenan is a possible human carcinogen not approved for use in food products. They have different chemical properties and differ in their molecular weight: degraded and undegraded. They’re composed of repeating galactose units and are a source of dietary fiber. Chemically, carrageenans are sulphated linear polysaccharides of D-galactose and 3,6-anhydro-D-galactose. In numerous red seaweed (Rhodophyta) species, it serves a structural function similar to that of cellulose in land plants. What is Carrageenan?Ĭarrageenan is a hydrophilic colloid (a water-soluble gum). This article aims to provide essential information about carrageenan, including its functions and applications in food and beverage products. There’s some confusion around its use and safety because there are various types of carrageenan, and not all are food-safe. Today, it’s a popular choice as a thickener and gelling agent in the food industry. ![]() For hundreds of years, people have used it in cooking. Carrageenan Safety & Regulatory ConsiderationsĬarrageenan is an extract from an edible red seaweed native to the British Isles called Irish Moss.Effects of Carrageenan on Food Products.Applications in Food and Beverage Products.Carrageenan as an Alternative to Other Hydrocolloids.
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