CARRAGENINA KAPPA PDF

They are widely used in the food industry , for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three.

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Open Food Facts is made by a non-profit association, independent from the industry. It is made for all, by all, and it is funded by all. You can support our work by donating to Open Food Facts and also by using the Lilo search engine. Thank you! Categories: Plant-based foods and beverages , Plant-based foods , Seafood , Food additives , Seaweeds and their products , Seaweed products , Thickeners , Carrageenans. Countries where sold: Spain.

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