The gel is irreversible and not affected by heat or similar factors. Alginates have the attribute to form gel in reaction with calcium. They are extracted from brown seaweed also known as algae. Typical use level is from 0.1 to 1.0%.Īlginates differ according to the gel structure and viscosity values. It is soluble in 5% salt solution both in hot and cold condition. It is quite stable over a wide range of temperatures, including freeze/thaw cycles. Lambda Carrageenan is compatible with water miscible solvents but insoluble in most organic solvents. The addition of cations such as potassium or calcium has a little effect on viscosity. It increases the fluid thickness (viscosity) rather than forming gel. Lambda is partially soluble in cold water, fully soluble in hot water. Lambda Carrageenan is free flowing, non-gelling pseudo-plastic solutions in water. Typical use level for iota carrageenan is from 0.2 to 2.0%. Iota Carrageenan is freeze and thaw stable and also compatible with water miscible solvents but insoluble in most organic solvents. Syneresis is not observed in elastic gels with iota carrageenan and calcium ions. Iota Carrageenan forms a durable, elastic gel and increases gelling and melting temperature with the addition of more calcium ions. Diluted solutions of iota exhibit thixotropic characteristics. Iota Carrageenan is soluble in hot water sodium iota carrageenan is also soluble in cold water. Typical use level for kappa carrageenan is 0.02 to 2.0%. It is compatible with water miscible solvents but insoluble in most organic solvents. The gel melts when reheated therefore it is not resistant to heat. Kappa carrageenan gels are slightly opaque but become clear with sugar. Kappa Carrageenan is soluble in hot water, induces the formation of a durable, but brittle gel with the addition of potassium ions, increases the gelling and melting temperatures with more potassium ions, however releases water (syneresis) when strong gel is formed. There are three types of carrageenan kappa, iota and lambda. Carrageenan is extracted from red seaweed.

Iota carrageenan calcium ions