Carrageenans Application Function

Carrageenans (E407) are a family of linear, sulphated polysaccharides extracted from red seaweeds. The name is derived from a type of seaweed that is abundant along the Irish coastline near the village of Carrageenan. Gelatinous extracts of carrageen seaweed (also known as Irish moss) have been used as food additives for hundreds of years.
There are three main commercial classes of carrageenan:
Kappa – strong, rigid gels. Produced from Kappaphycus cottonii
Iota – soft gels. Produced from Eucheuma spinosum
Lambda – form gels when mixed with proteins rather than water, used to thicken dairy products. The most common source is Gigartina from Southern Europe.
All are soluble in hot water, but in cold water only the Lambda form (and the sodium salts of the other two) are soluble.
When used in foodchem products, carrageenan has the EU additive E-number E407.
APPLICATION FUNCTION
Chocolate milk: Cocoa suspension and mouth feel.
Ham injection: Improve succulence, yield and slice ability.
Nappage: Provides a transparent flexible glaze that eliminates syneresis.
Hot fill Dairy dessert:  Gelling agent and syneresis control. Provides body and creaminess.
Instant mousse: Viscosity control, improves foam structure and body.
Thickened milk drinks: Suspends insoluble materials, improves mouthfeel and helps stabilise emulsions. food thickeners.
Oil free dressings: Suspends particulates, improves texture and mouth feel.
Ice Cream & Sorbet: Whey off protection. Texture modification.
Flans: Gelling agent and syneresis control.
Processed cheese: Gelling agent. Allows reduction in dairy protein levels. Cost reduction.
Ground meat emulsions: Improves succulence and yield. Prevents shrinkage upon cooking.