Ingredient Overview
Carrageenan is extracted from red seaweeds. Different forms of this hydrocolloid provide different thickening and gelling behaviour, supporting a range of food textures.
Kappa, iota and lambda carrageenan have different textural behaviours, ranging from gel formation to thickening. The selected type can therefore shape whether a food is firm, elastic or fluid. These seaweed-derived ingredients are used in formulation work where a controlled gel or a smoother liquid texture is needed.