Carrageenan

Ceamsa

Extracted from varieties of seaweeds, Carrageenan is used for protein stabilization, thickening, and gelation. Kappa and Iota require heat treatment for dissolution. During cooling, Kappa forms a firm thermo-reversible gel. During cooling, Iota forms an elastic thermo-reversible gel. Lambda is cold-soluble and forms a viscous solution.

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classes

Additives

sub-classes

Gelling

Mouthfeel

Thickener

Non-GMO

Stabilizer

Excipient

Emulisifiers

industry

Bakery

Beverage

Confectionery

Dairy & Dairy Alternatives

Meat & Meat Alternatives

Prepared Foods

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