Carrageenan is a versatile hydrocolloid chiết xuất từ various species of rong biển đỏ, có sẵn dạng three main types: kappa, iota, and lambda. Each type offers distinct chức năngal properties ranging from firm gels (kappa) to soft elastic gels (iota) to thickening without gelation (lambda). Carrageenan is particularly valued for its strong interaction with milk proteins.
This makes it an essential ingredient in dairy and dairy-alternative sản phẩm. Nó cung cấp excellent suspension, stabilization, and mouthfeel properties across a broad range of food systems. Carrageenan has been used safely in the food ngành công nghiệp for decades and is approved for use in virtually all global markets.