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.