Carrageenan

Carrageenan is a common food additive derived from red seaweed. It’s used primarily as a thickening, stabilizing and gelling agent in a variety of processed foods and beverages. Carrageenan has been used for centuries in cooking for its gelling properties.

Types of Carrageenan:

• Iota Carrageenan: Forms soft gels in the presence of calcium ions, often used in dairy products.
• Kappa Carrageenan: Forms strong, rigid gels in the presence of potassium ions, used in dairy and meat products.
• Lambda Carrageenan: Does not gel and is used as a thickener and stabilizer in various products. Desserts: Used in custards, puddings, and gels.

Applications:

• Dairy Products: Carrageenan prevents separation in products like chocolate milk, ice cream, and yogurt.
• Processed Meats: It helps improve texture and moisture retention in products like deli meats.
• Desserts: Used in custards, puddings, and gels.
• Plant-Based Products: Carrageenan is used in plant-based milks to enhance texture.
• Pet Foods: Often used as a thickening agent.