Carrageenan is a hydrocolloid derived from red seaweed, used as thermo-reversible gelling agents and thickening agents, to control syneresis, as a binding agent, and to improve texture and mouthfeel. There are three main types of carrageenan: kappa, iota, and lambda, each with distinct properties and uses.
Carrageenan is primarily used as a thickening agent, an emulsifier and a stabilizer. It is commonly used in:
The primary function of carrageenan in your product is important - is it intended to thicken, stabilize, gel, or provide a combination of these functions? Consider the texture, viscosity, and mouthfeel you want to achieve in your product. Different types of carrageenan can be non-gelling or create soft elastic gels to strong rigid gels. The availability of calcium for gelling is an important consideration. Processing conditions such as temperature, shear, and pH will help determine the appropriate product for your formulation.
Carrageenan has unique properties as a thickening agent, emulsifier, and stabilizer which make it a versatile ingredient that can enhance the texture, taste, and shelf-life of a wide range of food products. Blendtek can help you select the best option for your specific food or beverage.