Known as “Carrageenans“, the lineal sulfated polysaccharides of D-galactose and 3-6-anhydro-D-galactose are extracted from many species of red seaweed of the Rhodophyceae class.

The three main types of molecules of industrial importance are kappa, iota and lambda Carrageenans. The first two act as gelling agents while the latter acts as a thickener. After harvested algae are dried in the sun or by mechanical means, they are taken to the processing plant, where they are washed to remove sand and foreign matter. Then they are macerated and extraction is performed using an alkaline solution while cooking for a specified time and at a certain temperature. Subsequently, the hot extract is washed, dried, milled, mixed and standardized.

The three main types of molecules of industrial importance are kappa, iota and lambda Carrageenans. The first two act as gelling agents while the latter acts as a thickener. After harvested algae are dried in the sun or by mechanical means, they are taken to the processing plant, where they are washed to remove sand and foreign matter. Then they are macerated and extraction is performed using an alkaline solution while cooking for a specified time and at a certain temperature. Subsequently, the hot extract is washed, dried, milled, mixed and standardized.

The applications of carrageenans have been divided into two main groups according to whether they are based on water or milk based systems.

• Milk Systems: The stabilization with carrageenan of evaporated milk, cocoa shakes, ice cream, coffee with milk, etc., is based primarily on the reaction and link of the sodium caseinate and the carrageenan at specific pH levels.
• Water Systems: Typical applications of carrageenans in aqueous systems are gelled desserts, pet food, powdered soft drinks, salad dressings, sauces, processed meat, etc. The carrageenan can interact with the protein substances of red meat and poultry.

In summary, we can unify the applications of hydrocolloids and carrageenans  in the following table of applications: