Carrageenan

Carrageenan is a polysaccharide substance formed from red marine algae. It belongs to hydrocolloids; due to the fact that they are not digested in the body can be considered as a ballast substance as well as dietary fiber. They can be added to low-energy / diet foods as a filler or ingredient that can replace fat or starch in the product.

Carrageenan can be used as a low-carb and low carb thickener: jams, jellies, marmalades, ice cream, yoghurts, cocoa milk drinks, ketchup, mayonnaise and salad dressings and cakes.

One of the most important features that distinguish carrageen from other thickening substances is its ability to interact with proteins - that's why carrageenon is perfect for thickening dairy products (yogurts, shakes, milk desserts). Unlike agar-agar, the thickening obtained from the use of carrageenan is reversible - all you have to do is heat up the finished thick mixture to regain a smooth consistency.

Carrageenan is great for gelling frozen desserts, stabilizing ice cream and milk foams, it allows to obtain a very creamy consistency with a significant reduction of fat used - it is ideal for preparing dietary, low-fat ice cream on milk.

Carrageenan synergy

Carrageen cooperates with other thickening and gelling substances helping to create new consistencies. It is particularly well concentrated in the presence of milk proteins. The combination of carrageen with carob bean flour (40% meal / 60% carrageenan) or konjak flour (same proportions) strengthens the gel and makes the finished mix more flexible and less brittle after thawing. The carrageenan increases the viscosity of the starch, which makes it possible to reduce the amount of starch while simultaneously obtaining a better texture and a stronger release of flavor.

How to use carrageenan:

•     non-bleed mixtures; to dissolve carragen, it is best to use a blender or blender to avoid lumps. Since carrageenan is sparingly soluble in cold water, it is easiest to first dissolve carrageenan in a small amount of boiling water, then pour into more cool liquid and mix, then heat to 70 ° C to maximize the thickening effect; depending on the concentration of carrageenan, the liquid consistency will be restored after heating to 40 ° C - 70 ° C.
•     milk mixtures (ice cream, shake, yoghurt); there is no need to heat, carrageen should be added directly to the milk / yogurt / cream, whisk with a whisk to remove any lumps and obtain a homogeneous mass.

 Recommended carrageenan concentration

To obtain the right consistency, it is enough to use less than 1g of carrageenan per 100g of liquid;examples of concentrations:

•     gelation of dairy products 0.1 - 1%
•     gelation of dairy products 0.1 - 0.3%
•     pudding 0,5%
•     in the case of sweet mixes, sugar is better to add after complete dissolution of carrageenan in the liquid (sugar weakens the ability of carrageen to bind water)