Carrageenan is a natural hydrocolloid with unique functionalities obtained from red algae. There are three main commercial classes of carrageenan: KAPPA, IOTA and LAMBDA, which are idealized molecules. Hardly any seaweed yields the ideal carrageenan, but rather a range of intermediate structures.
Carrageenan in combination with other food ingredients provides multiple texture options:
- Firm, demouldable gels;
- Creamy desserts;
- Multi-layer desserts;
- Whipped desserts.
The use of carrageenan provides the following advantages in cheese production:
- Improve cheese yield by reducing cost of formulation;
- Reduce the risk of syneresis, improving cheese quality and extending shelf life;
- Improve processing: slicing, gratting, melting, hot viscosity, quick setting gel;
- Adjust desired cheese texture from spreadable to gelled;
- Improve quality providing creamy mouthfeel and flavour release;
- Free-gelatine low-fat products.
Meat and Poultry Products
The effective gelling capabilities of carrageenan provide meat products with:
- Increased weight gain/yield;
- Improved consistency;
- Improved sliceability/spreadability;
- Good cohesiveness;
- Decreased purge;
- Possibility of producing high quality low fat products;
- Decreased slicing loss;
- Improved production economy.
Sauces and Dressings
- Suspending particles;
- Increasing the viscosity;
- Improving the mouthfeel of the sauce.
Confectionery Products and Water Desserts
Vegetable gummy Candies can be manufactured using special carrageenan with special properties for handling the critical production process.
- Providing different textures from chewy and elastic to shorter bite texture.
Carrageenan will provide water and fruit based dessert gels with the power of texture.
- Unlimited texture possibilities, including gelatine-like textures.
|Class of carrageenan||Carrageenan texture||Packaging||Shelf life|
||Polylined paper bags||24 months|