Carrageenan By Montijo

Carrageenanis a hydro colloid extracted from some red seaweeds belonging to the Gigartina, Hypnea, Eucheuma, Chondrus and Iridaea species. It is used in a widevariety of applications in the food industry as a thickening, gelling, stabilizing and suspending agent in water and milk systems.

It is a multi functional ingredient and it behaves differently in water and in milk systems. In water it shows typical hydrocolloid properties of thickening and gelling, while in milk systems it also has the property of reacting with proteins to furnish additional stabilizing abilities.

Carrageenan has a unique ability to form a wide variety of gel textures at room temperature: rigid or elastic, clear or turbid, tough or tender, heat stable orthermally reversible, low or high melting/gelling temperatures. It may also be used as a suspending, gelling, emulsifying, stabilizing and water retain ingagent in other industrial applications.