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Carrageenan

Is a gelling agent extracted from red algae.
It exists in 3 different types:

  • KAPPA CARRAGEENAN: soluble when hot (above 60° C), needs potassium ions to gel.
    In milk it reacts with casein to give very strong gels.
    In water it gives strong, brittle gels with syneresis (LBG).
    Gelling agent and stabiliser.
  • IOTA CARRAGEENAN: soluble at 40-55°C, gives soft, elastic gels (requires calcium ions to gel).

  • LAMBDA CARRAGEENAN: cold soluble, reacts on its own (without ions) and gives viscosity in water and soft gel in milk.

Is a food thickener specifically for dysphagics

Applications

  • Neutral milk desserts
  • Milk drinks
  • Cheese spreads
  • Water jellies and tart icings
  • Meat products (cooked ham)

Other products

Locust bean gum

It is a polysaccharide from carob seed endosperm, composed of galactose and mannose, found in Mediterranean countries.

Guar gum

It is a polysaccharide from guar seed endosperm, made of galactose and mannose, grown in arid regions of India and Pakistan.

Pectin

It is a gelling agent made from polygalacturonic acid, partially esterified with methoxyl groups, extracted from citrus peel or apple.

Sodium alginate

It is a sodium Mannuronic and Guluronic acid polymer from brown seaweed, soluble in cold and stable at high temperatures and freeze/thaw cycles.

Xanthan and Gellan gum

These products are obtained by fermentation of glucose (xanthan) and a pure culture of Sphingomonas elodea (gellan gum).

Tara gum

It is a galactomannan like Guar and LBG, with a 1:3 ratio of galactose to mannose molecules. Used in spreadable cheese and sauces.