Carrageen, also known as carrageenan, is a natural polysaccharide that is derived from various species of red edible seaweeds, particularly from the Chondrus crispus species commonly found along the Atlantic coasts of Europe and North America. It is widely used in the food industry as a thickening, stabilizing, and gelling agent.
In its natural form, carrageen appears as a fine, odorless, and tasteless powder. When mixed with water, it forms a gel-like substance with excellent water-holding properties. This unique characteristic makes carrageen a valuable ingredient in a wide range of applications, including dairy products, confectionery items, meat products, beverages, and pharmaceutical products.
Carrageen is composed of linear chains of sulfated polysaccharides, mainly containing galactose and 3,6-anhydrogalactose units. It is available in different forms, such as refined carrageenan, semi-refined carrageenan, and kappa, iota, and lambda carrageenan, based on the extraction and purification process applied.
Due to its versatility, carrageen is widely used as a thickener in cream, ice cream, and yogurt, providing a smooth texture and preventing unwanted separation. It also enhances the stability of emulsions and prevents the formation of ice crystals in frozen products. Moreover, carrageen acts as a binder and improves the water retention capacity of processed meats, giving them a succulent texture.
In summary, carrageen is a natural ingredient derived from seaweed that serves multiple purposes in the food industry, imparting thickening, stabilizing, and gelling properties to various products, and contributing to their sensory characteristics and overall quality.
