Fish Products and Byproducts Technology: 12.7. Carrageenan

12.7. Carrageenan

12.7. Carrageenan
Carrageenan is one of the commercially important water-soluble polysaccharides extracted from certain red algae and is widely used in foods, dairy products and pharmaceuticals. There are several varieties of carrageen like kappa and lambda which are used in cooking and baking. 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.

Protocol for preparation of carrageenan

Last modified: Monday, 16 July 2012, 10:04 AM

Home
- Site pages
  - Tags
  - Calendar
  - Site news
- Current course
  - Fish Products and Byproducts Technology
    - Participants
    - General
    - Topic 1
    - Topic 2
    - Topic 3
    - Topic 4
    - Topic 5
    - Topic 6
    - Topic 7
    - Topic 8
    - Topic 9
    - Topic 10
    - Topic 11
    - Topic 12
      - Expected learning outcome
      - 12.1. Seaweeds
      - 12.2. Types of seaweeds
      - 12.3. Species of seaweeds cultured
      - 12.4. Seaweed resources of India
      - 12.5. Utilization of seaweeds
      - 12.6. Agar agar
      - 12.7. Carrageenan
      - 12.8. Other hydrocolloids
      - Seaweeds
    - Topic 13
    - Topic 14
    - Topic 15
    - Topic 16
    - Topic 17
    - Topic 18
    - Topic 19
    - Topic 20
- Courses