Kappa-carrageenan gels properties

Rochas C., Rinaudo M., Landry S., Role of the molecular weight on the mechanical properties of kappa carrageenan gels, Carhohydr. Polym., 12, 1990, 255-266. 

As noted above, konjac mannan modifies the properties of kappa carrageenan gels and interacts with xanthan gum to form thermally reversible gels. 

A useful property of the red seaweed extracts is their abiUty to form gels with water and milk. Kappa-carrageenan reacts with milk protein micelles, particularly kappa-casein micelles. The thickening effect of kappa-carrageenan in milk is 5—10 times greater than it is in water at a concentration of 0.025% in milk, a weak thixotropic gel is formed. 

Nussinovitch, A., Corradini, M.G., Normand, M.D., and Peleg, M. (2000). Effect of sucrose on the meehanical and acoustic properties of freeze-dried agar, kappa-carrageenan and gellan gels. J. Texture Stud., 31,205-223. 

Substantial research efforts have been made to relate molecular properties to the structures of the junction zones and provide mechanisms for gel formation. Thus we have models for the formation and alignment of double helices for kappa-carrageenan, formation of triple helices for gelatin and egg box models for calcium induced gelation of alginate and pectin to mention a few examples (Morris 1986 Djabourov... 

Even if the networks of gels have similar length scales, the kinetics of gel formation can be quite different both with regard to the molecular composition and the conditions during gel formation. This will be demonstrated by a comparison of kappa-carrageenan and pectin. They both form transparent gels at very low polysaccharide concentrations and water can apparently be solidified yet without changing its physical properties by gel formation at a polysaccharide concentration below 1%. 

Cairns R, Morris V. J., Miles M. J., Brownsey G. J. 1986. Comparative studies of the mechanical properties of mixed gels formed by kappa carrageenan and tara gum or carob gum. Food Hydrocolloids. 1(1), 89-93. 

Chem. Descrip. Kappa-Carrageenan CAS 9000-07-1 EINECS/ELINCS 232-524-2 Uses Emulsifier, binder, stabilizer, thickener for bakery gels Features Needs to be heated to 170 F to hydrate Regulatory Kosher Properties Sol. in water 170 F TIC Pretested Colloid 602 Powder [TIC Gums]... 

A useful property of carrageenans is their reactivity with proteins, particularly those of milk [74]. Kappa-type carrageenans complex with kappa-casein micelles of milk, forming a weak, thixotropic, pourable gel. The thickening effect of /c-type carrageenans in milk is 5-10 times greater than it is in water. 

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