The Carrageenan Connection IV
Abstract
Carrageenans are extracted from red algae and, depending on their types and applications, function as potent thickeners, effective stabilizers and excellent gelling agents. At the same time they are convenient and economical to use. Categorizes and specifies them by their chemistry, origin, manufacturing process and by their applications. Suggests and explains common nomenclature, numbering and identification for purposes of regulatory control, food labelling and identification in the marketplace.
Keywords
Citation
Bixler, H.J. (1994), "The Carrageenan Connection IV", British Food Journal, Vol. 96 No. 3, pp. 12-17. https://doi.org/10.1108/00070709410060763
Publisher
:MCB UP Ltd
Copyright © 1994, MCB UP Limited