There are three different types of carrageenan that are used as additives in the food industry for achieving varied effects. Exploring the distinct characteristics of each type will support better use of them.
Molecular gastronomy relies on different ingredients for thickening, suspending and emulsifying purposes. One of the common additive is carrageenan – a natural ingredient that is derived from a particular type of red seaweed as a sodium salt. It is a multifunctional ingredient with a unique ability to form a range of gel textures at room temperature. Accordingly, it finds varied applications in the food industry for thickening, gelling, stabilizing and suspending in water, milk and other beverages.
The actual effect depends on the structure of the carrageenan. They are divided into three types –lambda, kappa and iota carrageenan. Kappa carrageenan inherently forms a rigid and brittle gel that has high strength and is thermo-reversible while iota forms a similar but elastic gel. In contrast lambda carrageenan is non-gelling, has a high viscosity and is cold soluble too.
Exploring the Differences
Kappa – This is mostly used to form a firm, strong and brittle gel. It has to be solubilized in hot water – it may have syneresis, but will not be freeze-thaw stable. The additive is commonly used in dairy applications like chocolate milk, ice cream and cheese apart from meat processing.
Iota – This will render a rubbery texture to the gel mixture that is cohesive, thermo-reversible and freeze/thaw stable, but less likely to undergo syneresis. These gels have the unique property to break apart during mechanical action and reform once the mechanical action stops. It follows that when the gel is broken, allowing it to rest will restructure the gel once again.
Keep in mind that this is only soluble in hot water, except the sodium salts of iotacarrageenan that are soluble in cold water too. The additive is used in beverages like soy milk in addition to salad dressings, custards, jellies and pet foods.
Lambada – As this form of carrageenan is non-gelling, it is primarily used to thicken liquids. This is the only carrageenan which is cold-soluble without being a sodium salt! It is used to get a full-bodied and creamy texture in liquids, like dairy products, beverages, syrups,tomato sauce and salad dressings. The best part is that the mouth-feel will improve without any pastiness as it will quickly melt in the mouth.
In sum, the carrageenan additive behaves differently in water and milk systems. Moreover, the gel can be rigid or elastic, clear or turbid, tough or tender, heat stable or thermally reversible, depending on the type of carrageenan that is used.
Therefore, chefs and cooks should carefully decide the type of carrageenan they need to use and ensure that they are purchasing the right one. Cape Crystal Brands (https://www.capecrystalbrands.com/) offers all three – kappa, iota and lambda carrageenan that are of top quality and yet, priced reasonably.