Activity+Agar+&+Carrageenan

Activity Agar & Carrageenan //By Mohamad Iswandi Bin Ishak//

Question 2 : What are the differences between Kappa, Iota and Lambda carrageenan? Why?

- 34% 3,6-AG || - 32% ester sulfate - 30% 3,6-AG || - 35% ester sulfate - little or no 3,6-AG || - Partially soluble in cold water - Fully soluble in hot water || - induces the formation of a durable, brittle gel - increases gelling and melting temperatures || The addition of calcium ions - induce the formation of a durable, elastic gel - increase gelling and melting temperatures || The addition of cations has little effect on viscosity ||
 * **Kappa Carrageenan** || **Iota Carrageenan** || **Lambda Carrageenan** ||
 * Use levels (0.02% - 2.00%) || Use levels (0.20% - 2.00%) || Use levels (0.10% - 1.00%) ||
 * - 25% ester sulfate
 * Insoluble in organic solvents || Insoluble in organic solvents || Insoluble in organic solvents ||
 * Soluble in hot water || Soluble in hot water //sodium iota carrageenan is soluble in cold and hot water// || - Soluble in 5% salt solution
 * The addition of potassium ions
 * Slightly opaque gel fotmation //becomes clear with sugar// || Clear gel formation || No gel formation ||