How does Carrageenan Form the Gel Structure?
Carrageenan is a food ingredient which is widely used in the food industries. Commonly, this is a large and highly flexible molecule so it can able to form the helical structure easily. With the help of this helical structure, it can able to form the food products into a gel.
The carrageenan is highly used in dairy and meat products. Do you have any idea about how does carrageenan form the gel structure? If no, then follow this article till the end you will get the proper solution for it.
3 main classes of the carrageenan:
Itis classified into 3 main classes such that kappa, lota, and lambda. Using these classes the carrageenan can able to form the structure of gel easily. The only difference of each and every class is the formation of gel structure.
- Kappa of the carrageenan:
Kappa of the carrageenan contains the potassium ions. With the help of these potassium ions, it can able to form the strong and rigid gel structure. If you want the strong gel structure in the dairy product, then you can add the kappa in your food.
- Lota of the carrageenan:
When it comes to the lota of the carrageenan, it contains the calcium ions. Actually, calcium ions help to form the soft and smooth gel naturally. Mostly, this lota carrageenan is used in the food of the ice-creams and puddings.
- Lambda of the carrageenan:
When comparing to the kappa and lota of the carrageenan, this lambda is completely different. It can’t able to form the gel structure but it helps to thicken the food materials. The people those who want to thicken the dairy products can use this lambda carrageenan.
Lastly, the above 3 classes do not offer any harmful side effects to you so carrageenan is completely safe to use.