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Carrageenans can be produced via a variety of process techniques; alcohol
extraction, potassium chloride gel press or extracted with various
alkalis. The process technique is important because it influnences the
gel characteristics.
Likewise, different seaweeds also influence gel characteristics. The
three preferred carrageenan types are kappa, iota and lambda.
Kappa and iota types of carrageenan are not cold
soluble and require heating to achieve solubility. Lambda type
carrageenan is unique in that it is cold water soluble.
Gels created from different carrageenan types may be fluid, elastic
or rigid and are heat reversible. Gelling temperatures and gel strength
are also influenced by added ingredients such as salts and proteins.
Carrageenans are linear, water soluble polymers that form viscous
solutions. Viscosity depends mainly on concentration of the polymer,
temperature of the solution and the type of carrageenan.
ISI'sTM carrageenans meet the specifications as defind in 21 CRF 172.......... as Generally Recognized As Safe (GRAS), are Kosher/Parve and meet the current Food Chemical Codex (FCC). REVISED 2/23/05
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