The first post on Kantara Food is, of course, about hydrocolloids! We will briefly talk about carrageenan.
Carrageenan is a polysaccharide obtained from seaweed. There are three different types: kappa, iota, and lambda. Kappa gives gel structure, Iota obtains gel structure and viscosity, and Lambda only provides viscosity. But, according to the degree of refining (semi or full), smell, color, and viscosity may vary.

Kappa carrageenan reacts with potassium and casein, and the hardness of the gel formed can be increased. For gel formation, the pH should be 3.8 and above, and the temperature should be at least 60 degrees Celsius. It forms a brittle, hard, and transparent gel.

Iota carrageenan is sensitive to calcium. For gel formation, a temperature of 40–45 degrees Celsius and a pH of 3.8 are the minimum requirements. The resulting gel is soft, elastic, and transparent.

Lambda carrageenan is soluble in cold water. It forms gel without any ions or salt. But this gel can be cut; it is not a hard gel. You can also see the difference between the gels made with milk in the video below.

What is the most suitable type for your application? You can contact us.