5. Functional properties
5.1 Solubility
All carrageenans are soluble in water and hot milk (75°C). Solubility is limited by the solution's viscosity.
Carrageenan kappa and iota in the form of sodium salts are soluble in cold water, while salts of other cations such as potassium and calcium do not dissolve completely, exhibiting only partial hydration. Lambda carrageenan is totally soluble in cold water, irrespective of the cations present in the medium.
In cold milk, lambda carrageenan is the most dispersive and viscous, with no need for solubilizing salts. Its insensitivity to calcium and potassium ions, and the large number of sulfate groups may explain this behavior.
Although practically insoluble in cold milk, kappa and iota carrageenans...
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Functional properties
Interaction with food products
Bibliography
Legislation
Commission Directive 2004/45/EC of April 16, 2004 amending Directive 96/77/EC laying down specific purity criteria on food additives other than colors and sweeteners.
Decree of September 30, 2004 amending the decree of October 2, 1997 on additives that may be used in the manufacture of foodstuffs intended for human consumption.
Main producers (non-exhaustive list)
Gelymar:
http://www.gelymar.com/carrageenans/
Ceamsa :
https://www.ceamsa.com/industries/#block-prods
CP Kelco :
Economic data
Carrageenan represents the largest share of the algae-derived hydrocolloid market (the others are agar and alginate), with a 2017 value estimated at USD 650 million and production reaching 70,000 tonnes per year. The global market is growing at an average annual CAGR of 3.6%. This growth reflects the global trend of increased demand for processed foods and ready-made meals. This trend is also a response to global population...
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