ABSTRACT
There are four types of carrageenan, each with their own properties. The four types of carrageenan are differentiated by the content of 3,6-anhy-drous-D-galactose and ester sulfate in the D-galactose, which influences the solubility of the molecules. Kappa and iota carrageenan gels are formed during cooling after solubilization in hot. However, they can also form gels with different appearances and properties. Most kappa carra-geenans that are currently on the market are of type I and are standardized with a small amount of KCI. Gels formed by kappa II carrageenan are firm but elastic, without syneresis, thermoreversibles and presenting a great reactivity with the K-casein of milk. Although the interaction of kappa carrageenan with milk caseins is usually described in the literature, this interaction also occurs with proteins of vegetable origin, so the application of the hydro-colloid as a suspensor of particles like cocoa is extended to all types of vegetable drinks.
