2.8.4 Properties The application of carrageenan as food additive depends on its performance such as forming thick solution or gels. For example, κ− carrageenan forms strong and rigid gels with potassium salts, forms brittle gels with calcium salts, clears gel with sugar addition, and exhibits syneresis. On the other hand, ι− carrageenan forms elastic gels with calcium salts, clears gel with no syneresis, and creates a gel that is freeze/thaw stable, while λ− carrageenan is not gel-forming but it forms high viscosity solutions (McHugh, 2003). The rheological properties of the different types of carrageenan are the bases of their functionality in various food applications. Carrageenan is used for viscosity development. Viscosity, which is
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Carrageenan is utilized in a wide range of food preparations as food additive due to its valuable gelling, stabilizing, and thickening properties. It is very unique that it can be effectively used in food preparations at a very low concentrations ranging from 0.005 to 3% depending on the type of food. The type of carrageenan, its source, and the processing conditions are attributed to the functional properties in its application in various food products. The functional benefits of using carrageenan in food products include modification of texture, reduction of fat and salt content, enhancement of flavour, fortification of fibre, antimicrobial and antioxidant activities, anti-browning, and extension of shelf life (Venugopal, 2011). Its functions are as bulking agent, carrier, emulsifier, and gelling agent, glazing agent, humectant, stabilizer or thickener (Prajapati et.al, …show more content…
Overall effects could be additive or sometimes synergistic. Interactions of κ carrageenan with other ingredients such as locust bean gum (LBG) or xanthan gum have a positive effects on cooking yield, expressible moisture, texture and color in low-fat sodium-reduced sausages formulated with potassium and calcium chloride. LBG and κ carrageenan form brittle, slightly elastic gels while xanthan gum and κ− carrageenan form soft cohesive gels. Increase in product hardness and resilience are attributed to the increase of starch proportion which greatly influence the texture and cooking yield. LBG and κ− carrageenan was found effective in improving the cooking yield and reducing the expressible moisture in formulations containing higher proportions of starch. Also, these interactions were enhanced by the presence of ions in the system, with only minor effects on sausage color (Garcia & Totosaus, 2008). Likewise, carrageenan concentrations at 0.25- 0.75% added to low-fat ground pork patties significantly improved the cooking yield, fat and moisture content of the product compared to the formulation without the incorporation of carrageenan (Kumar & Sharma, 2004). Sensorial characteristics of the low-fat patties were found similar to patties with high fat content. In addition, carrageenan has been used to provide
Carrageenan is utilized in a wide range of food preparations as food additive due to its valuable gelling, stabilizing, and thickening properties. It is very unique that it can be effectively used in food preparations at a very low concentrations ranging from 0.005 to 3% depending on the type of food. The type of carrageenan, its source, and the processing conditions are attributed to the functional properties in its application in various food products. The functional benefits of using carrageenan in food products include modification of texture, reduction of fat and salt content, enhancement of flavour, fortification of fibre, antimicrobial and antioxidant activities, anti-browning, and extension of shelf life (Venugopal, 2011). Its functions are as bulking agent, carrier, emulsifier, and gelling agent, glazing agent, humectant, stabilizer or thickener (Prajapati et.al, …show more content…
Overall effects could be additive or sometimes synergistic. Interactions of κ carrageenan with other ingredients such as locust bean gum (LBG) or xanthan gum have a positive effects on cooking yield, expressible moisture, texture and color in low-fat sodium-reduced sausages formulated with potassium and calcium chloride. LBG and κ carrageenan form brittle, slightly elastic gels while xanthan gum and κ− carrageenan form soft cohesive gels. Increase in product hardness and resilience are attributed to the increase of starch proportion which greatly influence the texture and cooking yield. LBG and κ− carrageenan was found effective in improving the cooking yield and reducing the expressible moisture in formulations containing higher proportions of starch. Also, these interactions were enhanced by the presence of ions in the system, with only minor effects on sausage color (Garcia & Totosaus, 2008). Likewise, carrageenan concentrations at 0.25- 0.75% added to low-fat ground pork patties significantly improved the cooking yield, fat and moisture content of the product compared to the formulation without the incorporation of carrageenan (Kumar & Sharma, 2004). Sensorial characteristics of the low-fat patties were found similar to patties with high fat content. In addition, carrageenan has been used to provide