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.
supplier
classes
Additives
sub-classes
Gelling
Mouthfeel
Thickener
Non-GMO
Stabilizer
Excipient
Emulsifiers
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Bakery
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Dairy & Dairy Alternatives
Meat & Meat Alternatives
Prepared Foods