TYSON® Carrageenan
Kappa Carrageenan
TYSON® Kappa Carrageenan is extracted from red algae, featuring unique gel-forming and thickening properties.
Brittle Gel
In the presence of potassium ions, Kappa carrageenan can form a hard, brittle thermoreversible gel. This gel melts upon heating and reforms upon cooling, repeated formation without affecting its properties.
Strong Thickening Ability
Kappa carrageenan has excellent thickening capacity, effectively increasing the viscosity of solutions and is commonly used in food and non-food systems requiring viscosity adjustment.
High stability
Kappa carrageenan solutions have stable viscosity over a wide pH range (pH 2.0 – 7.0), and have good freeze-thaw stability, with minimal viscosity loss after freezing and thawing.
Interaction with proteins
It can interact with proteins, forming a thixotropic network structure with milk proteins in dairy products, helping to stabilize protein systems and prevent gel formation and fat separation.
Low water absorption
Compared to other types of carrageenan, Kappa carrageenan has lower water absorption, better retaining product moisture and reducing water loss and water separation.
Natural source
Kappa carrageenan is extracted from natural red algae and is a natural food additive, meeting consumers’ demands for natural and healthy foods. It is free of transgenic, gluten-free, and suitable for vegetarians.
Dairy Products
Applying in such as yogurt, cream, milk desserts, etc., kappa carrageenan are used to increase the viscosity and stability of the products, prevent whey from precipitating, and improve the taste and texture.
Meat Products
When added to meat products like ham, sausage, etc. , Kappa carrageenan can improve the water retention of the meat, reduce water loss, and at the same time enhance the elasticity and toughness of the meat, and improve the slicing quality.
Seasonings
Applying in such as tomato sauce, salad sauce, barbecue sauce, etc., kappa carrageenan can increase the viscosity of the sauce, making it easier to spread and adhere, and at the same time preventing the sauce from layering and water separation.
Ice Cream
As an auxiliary stabilizer, it can improve the texture of ice cream, making it more delicate and smooth, reducing the formation of ice crystals, and enhancing the anti-melting and shape-retaining properties of ice cream.
Jelly and Pudding
Kappa carrageenan are commonly used as raw materials for making jelly and pudding, capable of forming transparent and elastic gels, giving the products good taste and appearance.
TYSON® Carrageenan
Iota Carrageenan
TYSON® Iota carrageenan is extracted from red algae, possessing unique physical and chemical properties and wide-ranging application value.
Elastic gel properties
Iota carrageenan can form soft and elastic gels when combined with calcium ions. These gels do not undergo dehydration contraction and have a fine and elastic texture.
Thermal reversibility
The gels formed by Iota carrageenan have thermal reversibility. When heated, the gels melt, and upon cooling, they can reform into gels again. This process can be repeated without affecting their properties.
Solubility
It is insoluble in cold water but soluble in hot water, forming a viscous, transparent or slightly milky, and easily flowable solution. If moistened with ethanol, glycerol, or saturated sucrose water solution in advance, it is easier to disperse in water.
Good stability
Iota carrageenan has good chemical stability and can remain stable within a wide pH range. It also has excellent freeze-thaw stability, with minimal changes in gel structure and properties after freezing and thawing processes.
Emulsifying and film-forming properties
It has a certain emulsifying ability and can form stable emulsions in various media. It can also form films, providing more possibilities for food processing and other applications.
Dairy Products
Used in yogurt, cream, cheese, etc., Iota carrageenan can enhance the texture fineness and stability of the products, making the yogurt taste smoother and the cream easier to whip and maintain shape.
Jelly
The jelly produced by Iota carrageenan has good elasticity and high transparency. The dosage of iota carrageenan can be adjusted as needed to control the softness and hardness of the jelly.
Ice Cream
As a stabilizer and thickener, Iota carrageenan can improve the anti-melting property of ice cream, making its texture more delicate and reducing the formation of ice crystals.
