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Characterization of Carrageenan

Carrageenans are anionic polysaccharides with molecular weight 100,000-1,000,000, and they form gels with potassium or calcium ions. The gel formation of carrageenans is more effective in milk than in water due to incorporation of casein micelles into the gel network. [Pg.21]

Kampf, N. and Nussinovitch, A. 1997. Rheological characterization of carrageenan soy milk gels. Food Hydrocoil. 11 261 -269. [Pg.1172]

S. H. Knutsen, D. E. Myslabodski, and H. Grasdalen, Characterization of carrageenan fractions from Norwegian Furcellaria lumbricalis (Huds.) Lamour. by H-n.m.r. spectroscopy, Carbohydr. Res., 206 (1990) 367-372. [Pg.198]

See other pages where Characterization of Carrageenan is mentioned: [Pg.214] [Pg.21]

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Carrageenans 1-carrageenan