Carrageenan

Carrageenan

AMRM-H001

Carrageenans are polysaccharides (galactose) with varying degree of sulfation (between 15% and 40%). They are extracted from red seaweeds and are used as thermo reversible gelling agents and thickening agents. Carrageenans can control syneresis. Carrageenans can also be used as a binding agent and can improve texture and mouthfeel.

The iota carrageenan network is formed by a series of double helices and kinks that form a transparent, elastic gel. This is very useful in certain applications such as cold-filled dairy desserts.