This document discusses hydrocolloids and carrageenan. Hydrocolloids are substances that form gel-like consistencies in water and are derived from plants or microbes. Carrageenan is a specific type of hydrocolloid extracted from seaweed that is used as a thickening and stabilizing agent in food and other industries. There are three main types of carrageenan - kappa, iota, and lambda - which differ based on their degree of sulfation. Carrageenan is a flexible polymer that can form different gel structures depending on temperature.

2.  Hydrocolloids are substances capable of forming gel like
consistency in the presence of water.
 Hydrocolloids are often called as gums.
 Natural colloids are derived from plants (Carragenan, pectin
etc.)
 Microbial colloids derived from microbes (Xanthan gum).
 Marine algal forms are greatly exploited for the production
of hydrocolloids.
 Hydrocolloids are exploited in medical as well as food
industries.

3.  It is an example for hydrocolloid.
 Hydrocolloids are hydrophilic in nature.
 It is a linear sulfated polysaccharide and flexible in nature.
 It is extracted from shoreline red seaweed.
 Carrageenan are mainly exploited in food and milk industry as
thickening and stabilizing agents.
 Several reports have reveal that it is also used in the meat industry since
it easily binds to food proteins.
 There are three types of carrageenan available in the market based upon
the degree of sulfation.
 Sulfation (Sulf-sulfur group; ation-addition)

4. • Based on degree of sulfation/disaccharide unit
• There are three principal varieties of carrageenan. They are as follows
• Kappa-carrageenan has one sulfate group per disaccharide.
• iota-carrageenan has two sulfate group per disaccharide.
• lambda-carrageenan has three sulfate group per disaccharide.
• Carrageenan is vegetarian and an alternative to gelatin

5. • Carrageenan is a flexible polymer.
• Carrageenan can able to form different forms of gel based on
temperature.
• It is a high molecular weight polymer made up of repeating
units of galactose and 3,6 anhydro galactose.
• Both the sugar units are bounded by α-1,3 and β-1,4
glycosidic bonds.
• Variation in gelling nature is due to the number and position
of ester sulfate groups on sugar units that’s make up
carrageenan.

6. • Production process are different for Semi refined and refined carrageenan.
• Production of refined Carrageenan
https://www.indonesiaseaweed.com/our-seaweed-hydrocolloids/carrageenan/

7. Carrageenan powder

8. Tutor sam@ANJAC 8
Email: drsamuelponpandian@gmail.com
8695959994