family+of+carrageenan.

The carrageenan family has three main branches, kappa, iota and lambda, which are well differentiated in terms of their gelling properties and protein reactivity. Kappa carrageenans produce strong rigid gels, while those made with iota products are flaccid and compliant. Although lambda carrageenans do not gel in water, they interact strongly with proteins to stabilize a wide range of dairy products.