![]() Iota Carrageenan is a great thickening and gelling agent mostly used with fruits and dairy to form a heat-reversible and flexible soft gel. Carrageenan is not a surfactant, but it will stabilize existing emulsions. The 3-dimensional network which helps stabilize emulsions also functions to suspend particles. One of the most important properties that truly differentiates carrageenan from other hydrocolloids is its ability to complex or interact with proteins and is used extensively to thicken, gel or stabilize dairy based solutions. Think of seaweed and how it can possess many different textures: it does this by mixing up its internal composition of Carrageenans. The location of this group affects the solubility and gel strength of the Carrageenan. ![]() The names of Carrageenans refers to the location along the long Carrageenan molecule where a particular branch of the molecule (in this case, an ester sulfate group) is connected. You may also see these ingredients referred to with their corresponding Greek lower-case letters: κ-Carrageenan (kappa), ι-Carrageenan (iota), λ-Carrageenan (lambda). There are many types of Carrageenan beyond kappa, iota, and lambda, but we only use these three types in cooking. To extract carrageenan from the raw seaweed, the seaweed is harvested, dried, and processed. For example, some seaweeds may be heavy in both kappa and iota carrageenans, while others may only contain a small amount of lambda carrageenan. The concentration and composition of carrageenan found in seaweed varies by the species of plant. Kappa Recipes Buy Kappa Carrageenan: OriginsĬarrageenans are linear sulfated polysacharrides extracted from certain species of red algae (seaweed) of the Rodophyceae class.
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