Carrageenan based fillings

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

Bakery Articles

Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.