Carrageenan based fillings

5 June 2023
Carrageenan based fillings | Bakery Academy

Carrageenan based fillings

Another product from seaweed, in particular red algae are carrageenans. They are based on the sugar type galactose and come in three different types:

  •         Kappa
1 sulfate unite on galactose

Solubilise between 60-70°C, gells upon cooling between 45-50°C.

Gels are thermoreversible, are both strong and brittle, which can lead to syneresis.

Has synergy with locust bean gum and proteins (such as casein and gelatine)

  •           Iota
2 sulfate units on galactose

Solubilise between 50-60°C, gells upon cooling between 50-55°C. Will behave thixotropic (thinning upon stirring/ shear)

Gels are thermoreversible, are both soft and elastic, which leads to an absence of syneresis.

Has synergy with proteins (such as casein and gelatine)

  •           Lambda
3 sulfate units on galatose

Cold Soluble

Viscosity will depend on dosage, temperature and other present materials. Does not gel

Has synergy with proteins (such as casein and gelatine)

When/ how to use:

  •           Carrageenan is the first-choice hydrocolloid when using milk components.
  •           Carrageenan is very acid-sensitive: better avoid using at pH<4 unless there is no heating involved.
  •           Always start with kappa, then adjust texture/syneresis if needed with iota.
  •           Kappa-2: when slow gelling is needed (e.g. avoiding lumping during cooling), or when re-set in packaging is desired.
  •           Without heating: lambda is good choice for milk-containing products
  •           Cold water/ low temperature
  •           Start with kappa > iota > lambda
  •           Use counterions: potassium/calcium
  •           High in salts and soluble solids
  •           Coarse particle size
  •           Premixing with dispersant
  •           High shear
  •           Add to humectant before adding to water
  •           Sodium is too easily solvable in cold water: creates lumbs
  •           Ratio 1:10 dispersant
  •           High potassium/ calcium increase melting temperature
  •           Kappa likes potassium over calcium, iota calcium over potassium
  •           High temperatures
  •           Lambda > iota > kappa
  •           Less is more
  •           Sodium is easier than potassium and calcium
  •           Less salts and soluble solids ease the dissolving

Need to know more? Feel free to contact us!

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