Carrageenan is obtained from red seaweeds harvested around the coasts of the North Atlantic, South America and the Far East. Different species provide a number of carrageenan extracts that have a backbone of galactose but differ in the proportion and location of ester sulphate groups and the proportion of 3,6-anhydrogalactose. Kappa carrageenan and furcellaran form thermally reversible firm, brittle gels. Iota carrageenan gives soft, elastic gels. Kappa carrageenan interacts synergistically with polymannans, such as locust bean gum and konjac, to give strong cohesive gels. Blends of kappa with iota carrageenan or polymannans are used to give a range of gel textures used in injected meats, canned meats, water dessert gels and glazes. Hybrid (kappa/iota) carrageenan is particularly suitable for firm, creamy textures in dairy desserts. Lambda carrageenan is non-gelling but thickens instant drinks and dairy desserts. A specific interaction between kappa carrageenan and kappa casein is widely used to stabilise dairy products including milk beverages, ice cream mixes and processed cheese products. INTRODUCTIONFor centuries, red seaweeds (Rhodophyceae) have been harvested and used as foods in the Far East and Europe. There are many different species of red seaweeds but they all contain naturally occurring polysaccharides that fill the voids within the cellulose structure of the plant. This family of natural polysaccharides includes carrageenan, furcellaran and agar.Carrageenan extracted from seaweed is not assimilated by the human body, providing only fibre with no nutritional value, but it does provide unique functional characteristics that can be used to gel, thicken and stabilise food products and food systems. Multiple commercial red seaweed species provide a sub-family of carrageenan extracts, with differences in composition and molecular conformation, which lead to a wide spectrum of rheological profiles, gel properties and textures, molecular charge densities and interactions with other gums and proteins.Carrageenans have a backbone of galactose but differ in the proportion and location of ester sulphate groups and the proportion of 3,6-anhydrogalactose. There are three primary types. Kappa carrageenan and iota carrageenan form thermally reversible gels, which range in texture from firm and brittle to soft and elastic. Lambda carrageenan is non-gelling. Kappa carrageenan interacts synergistically with other gums to modify further the gel texture, for example with polymannans such as locust bean gum and konjac. A specific interaction between kappa carrageenan and kappa casein is widely used to stabilise dairy products.Food Stabilisers, Thickeners and Gelling Agents Edited by Alan Imeson
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