Description
Carrageenan forms thermally reversible gels via ionic cross‑linking with potassium or calcium ions.
Technical
Carrageenan is a sulfated polysaccharide extracted from red seaweed. Upon cooling a heated carrageenan solution, sulfate groups interact with divalent or monovalent cations to create a three‑dimensional network. Gel strength and formation time are governed by polymer concentration, ion type, temperature, pH, and sugar content.
Science
Primary Reaction
Ionic cross‑linking between carrageenan sulfate groups and K⁺ or Ca²⁺ ions leading to gel network formation
Sensory Profile
Aroma ()
neutralmild seaweedsubtle oceanicfreshclean
Origin & History
Civilization
Irish and British
Era
Traditional (pre‑20th century)