They are hydrocolloids that are derived from many kinds of red seaweeds, such as Gigartina, Eucheuma, Hypnea, among others. Seaweeds of different species produce different types of carrageenan, such as Kappa, Lota and Lambda. Other types of seaweeds can generate mixtures of the carrageenan that were mentioned above.

Carrageenan Properties:

• They are used for the food industry as thickeners and gelling agents.
• Used to produced emulsion and stabilization in many industrial applications.
• Great property to make different textures: firm or elastic, weak or strong, crystalline or cloudy and it gives high and low melting temperature.

Applications:

• Dairy products (ice cream, chocolate, cheese, creams).
• Beverages (juices, pulp, wine, beer, vinegars, syrups).
• Meat products (hamburgers, sausages, bologna).
• Candies (chewable, gum, confectionery, jellies).
• Others.