![]() Iota, Kappa and Lambda Carrageenan are the three types of Carrageenan,which differ in their degree of sulfation. The popular sources for Carrageenan are the Chondrus Cripus, Eucheuma Cottonii and Eucheuma Spinosum species. It is a wholly natural ingredient obtained from certain species of red edible seaweed called the Class Rhodophyceae. ![]() It is made up of sodium, potassium, magnesium and calcium sulphate esters of galactose and 3, 6-anhydrogalactose units. Their main application is in dairy and meat products, due to their strong binding to food proteins. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties.
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