Carrageenan gum is one of the most common food additives widely used in the industry. This additive is a type of gum with special thickening, gelling, and stabilizing properties which is increasingly used in the food industry. This gum is naturally found and extracted in various types of seaweeds such as the Eucheuma cottonii.
Carrageenan gum has played an extraordinary role in vegetarian products and has brought shocking income to seaweed growers.
A Suitable Thickener for Vegetarians
This gum can be described as vegan-friendly because it extracts from seaweed, and can replace animal-derived substances, particularly Gelatin. This is why Carrageenan is used as an alternative to Gelatin in various products, such as plant-based milk and plant-based meat. This additive is generally divided into three main types based on sulfated groups and their positions: Kappa, Iota, and Lambda, each with differing gelling properties. Another classification for Carrageenan is based on purity, dividing it into two groups: Refined Carrageenan (RC) and Semi-Refined Carrageenan (SRC).
This additive is used in various food industries from dairy to meat and even pet food. The dosage of this additive is low and its dosage range is about 0.05-0.01%. Also, in the dairy industry, it can replace animal fats or be used as a thickener in low-fat or fat-free products like low-fat cheese, low-fat sour cream, soy milk, and coconut milk, for this reason, compared to other substances used in the food industry, it is a healthier option. It is good to know that adding Carrageenan to cheese can solve one of the challenges of producers and prevent whey from separating from the product. This stabilizer is not only used in low-fat dairy products but also widely used in products such as ice cream, cream, and yogurt. In milk-based drinks, can be added as a stabilizer, so in cocoa milk and shakes that use the Kappa Carrageenan form, there is no need to shake the drink before drinking.
Jellies and mousses that are based on Carrageenan and Pectin instead of Gelatin are more suitable for vegetarians because both of these additives are plant-based. If you aim to produce low-calorie or zero-calorie jellies, it is recommended to use Kappa Carrageenan instead of Pectin because carrageenan has significantly fewer calories. Although Carrageenan is an excellent alternative to gelatin and other ingredients, it is not easily replaceable. If you are looking for an alternative to Carrageenan, should use a combination of several primary ingredients as substitutes or use a higher dose of substitutes in the formula, which increases the cost of the product and is not cost-effective.
It is important to recognize Carrageenan's role in creating jobs for coastal communities. More than 100,000 families rely on seaweed farming for their livelihoods, and seaweed is a significant source of Carrageenan extraction. To grow and harvest this seaweed, farmers do not need to use pesticides. In general, this substance has significant effects on both the food industry and job creation.