Carrageenan is one of the best products that are extracted from the red seaweeds. This cell is extracted with water under the neutral conditions at a certain temperature. Carrageenan is an ingredient and it behaves like differently in water and also in milk systems. In water, it will show typical hydrocolloid properties of thickening and gel in milk system has the property of reacting with proteins to furnish the additional abilities.
Types of carrageenan:
Carrageenan is additive in food that can be labeled natural. When added to foods it will keep your yogurt from getting that layer of water on the top and the fat in your milk from floating on the surface and the frozen dinner. This will heat up from looking entirely unappealing. Carrageenan is an approved food additive. This is used in processed foods. This is based on the gelling properties and protein reactivity. The carrageen will be distinguished commercially into three types of carrageenan.
- Kappa carrageenan:
Kappa carrageenan is used as a type of carrageenan. It is the important properties that are high gel and also it is strong interaction with some milk proteins. This world carrageenan production is based on kappa carrageenan.
- Iota carrageenan:
Iota carrageenan is another best type of carrageenan with sulfate content between kappa and lambda carrageenan. This carrageenan will form an elastic gel with good freeze properties. It will form the elastic gels in the presence of calcium ions.
- Lambda carrageenan:
This carrageenan is also a highly sulfated that is used to impart the mouthfeel and a creamy sensation to the milk dairy products. This is not like a gel and commercially it is supplied as it extracted from the seaweed that is kappa mixture. It forms non-gelling solutions.