Carrageenan is a generic term for a group of gel-forming and viscosifying polysaccharides isolated from a red seaweed species in the Rhodophyceae class. It is widely seen near Britain, Europe, and North America in the Atlantic Ocean. Carrageenan comprises a significant proportion of cellulose and sulfated polygalactan, with ester-sulfate content ranging from 15% to 40%. It is available in powdered form and has an off-white to brown colour. It's also known as Irish moss or seaweed flour. Because carrageenans have different chemical structures and characteristics, they have different applications in different sectors. Iota (), kappa (), and lambda () are the three different grades of commercially important carrageenans. Iota, for example, is stable at room temperature and forms elastic gels with calcium salts, whereas kappa makes strong and stiff gels with potassium salts and brittle gels with calcium salts. Lambda does not participate in the creation of gels and is solely employed to create formulations with a high viscosity. In addition, in the application sector, a blend of several grades of carrageenan is used.
Carrageenan is made commercially in two ways: by extracting itaconic acid from aqueous solution and by dissolving it in an alkaline solution. Semi-refined carrageenan (SRC) is obtained by extracting carrageenan in an aqueous alkaline solution and is offered in powdered form. In the food and beverage sector, carrageenan is primarily utilised as a gelling agent. It has received European Union clearance as a food additive with the E-number E407. Carrageenan gum is largely utilised in the pet food, meat and processed food, dairy products, air fresheners, medicines, and beverage industries, among others. The main application area of the carrageenan gum market is dairy products, as it prevents fat from separating from protein. In water-based dishes, it's used to replace gelatin jellies. The melting point of carrageenan is extremely high. As a result, it does not melt in hot climates, particularly in tropical areas. Carrageenan is coupled with a range of different gums, including locust bean gum, konjac flour, and starch, to create a variety of melting and non-melting gels.
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