View source for Carrageenan

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|description=Carrageenans are a family of linear sulphated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for
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Carrageenans are a family of linear sulphated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilising properties. Their main application is in [[dairy]] and [[meat]] products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulphation: 

*Kappa-carrageenan has one sulphate group per disaccharide and forms strong, rigid gels in the presence of potassium ions; it reacts with [[dairy]] proteins. It is sourced mainly from ''Kappaphycus alvarezii''. 
*Iota-carrageenan has two sulphates per disaccharide and forms soft gels in the presence of calcium ions. It is produced mainly from ''Eucheuma denticulatum''. 
*Lambda carrageenan has three sulphates per disaccharide.  It does not gel, and is used to thicken [[dairy]] products.

Carrageenan is a vegetarian and vegan alternative to gelatine in some applications, although it cannot replace gelatine in confectionery such as jelly beans.

In [[Molecular gastronomy|molecular gastronomy]] it is used as follows:

*Desserts, [[ice cream]], [[cream]], milkshakes, [[salad]] [[dressings]], sweetened [[condensed milk]], and sauces: gel to increase viscosity
*[[Pâtés]] and processed [[meats]] such as [[ham]]: substitute for [[fat]], increase water retention, and increase volume, or make them easier to slice
*[[Soya milk]] and other plant [[milk]]s: used to thicken, in an attempt to emulate the consistency of whole [[milk]]
*Vegetarian [[hot dogs]]


[[Category:Ingredients]]
[[Category:Molecular gastronomy ingredients]]
[[Category:Prepared foods]]
[[Category:Store cupboard items]]
[[Category:Vitamins, minerals and supplements]]
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