Carrageenan is used to thicken, stabilize and gel solution. They are vegetarian and that are effective with protein that is commonly used with dairy products. There are three types of carrageenan like Iota, Kappa, and Lambda carrageenan.
- Iota carrageenan forms a soft gel
- Kappa forms a stiff and brittle gel
Carrageenan can be used to make frozen desserts, ice creams, dairy foams to make rich mouthfeel custards with low-fat content. This will cover an ingredient with a gel coat with results in a cheese with the texture of melted cheese but with the flavor of the dry aged cheese.
How to use carrageenan?
Iota carrageenan thickens at 0.02% to 1% concentration and gels from 1% to 1.5%. Kappa carrageenan thickens at 0.02% to 1.5% and gels from 1.5% concentration. Both Iota and Kappa carrageenan will be dispersed in cold water with the help of a blender. You can premix the carrageenan with the other dry powder ingredients in the three parts of sugar by weight.
Lambda carrageenan dissolves in cold liquids. To use lambda carrageenan powder you have to add the powder to the desired liquid and then blend to thicken. The carrageenan solution needs to be heated and then completely hydrated. Increase the amount of calcium available to make the gel stronger and allow the gels at a higher temperature and lower concentration. The gels are more elastic, dry and provide excellent stability.
The long carrageenan molecule is a particular branch of the molecule is connected. The location of this group affects the solubility and gel strength of the carrageenan. Seaweed can possess many different textures by mixing up its internal composition of carrageenan. To extract carrageenan from the raw seaweed, the seaweed will be harvested, dried and processed.