Carrageenan

Carrageenan

Carrageenans or carrageenins ( /ˌkærəˈɡiːnənz/ KARR-ə-GHEE-nənz) are a family of linear sulfated polysaccharides that are extracted from red seaweeds. There are several varieties of carrageen used in cooking and baking. Kappa-carrageenan is used mostly in breading and batter due to its gelling nature. Lambda carrageenan is a non-gelling variety that assists in binding, retaining moisture, and in contributing to viscosity in sweet doughs. Iota carrageenan is used primarily in fruit applications and requires calcium ions to develop a heat-reversible and flexible gel. Gelatinous extracts of the Chondrus crispus (Irish Moss) seaweed have been used as food additives for hundreds of years. Carrageenan is a vegetarian and vegan alternative to gelatin.