摘要：Carrageenans are used in a wide range of industries, especially the food industry, where their gelling qualities and viscointensifying properties are greatly valued. The structure of Carrageenans has a major role when it comes to characteristics and properties. Kappa and Iota Carrageenans have very similar structures and therefore share many properties. These polymers have a backbone of galactose but differ in the proportion and location of ester sulfate groups and the proportion of 3,6-anhydrogalactose. Kappa carrageenan is able to interact synergistically with other gums, such as locust bean gum and konjac mannan, to modify further the gel texture.
