English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Carrageenans are an important class of hydrophilic sulfated polysaccharides used as thickening, gelling and stabilizing agents in a great number of foods such as sauces, meats and dairy products. In frozen foods its high stability to freeze-thawing cycles is very important. They are also responsible of the smoothness, creaminess, and body of the products to which they are added. Its combination with starch allows different textures to be obtained and reductions in fat content of up to 50%.The commercially important forms are kappa (κ), iota (ι) and lambda (λ). κ-carrageenan, consists of an alternating linear chain of (1→3)-β-D-galactose-4SO3--(1→4)-3,6, anhydro-α-D-galactose. It is soluble in hot water (> 75 °C) and even low concentrations (0.1 to 0.5%) yield high viscosity solutions. Viscosity is stable over a wide pH range, because the semi-ester sulfates are always ionized even under strongly acidic conditions. κ-carrageenan can adopt different conformations in solution, e.g. random coil and double helix. Therefore, its rheological behavior is strongly affected by the total ionic concentration, temperature and ion content of the system.

Solution Properties of κ-Carrageenan and Its Interaction with Other Polysaccharides in Aqueous Media