Today the challenge for food manufacturers is to design processed foods that are attractive in terms of flavor and texture and that maintain the organoleptic and nutritional characteristics of food over a long period of time. Therefore, the food industry needs raw materials, processing equipment, suitable packaging, and, where necessary, the use of additives or food ingredients.
Among the food additives, stabilizers (thickeners, gelling agents, emulsifiers, etc.) are a group of great importance since they provide the food with properties such as texture, body, consistency and stability.
Within these additives we find the hydrocolloids, and within these are the Carrageenans.