Welcome to the first in a series of presentations on food hydrocolloids. This presentation is focussed on Carrageenan and has been designed to give a brief overview of Carrageenan from sources to uses. This 68 slide presentation (with speaker notes) is intended to be a general introduction to carrageenan covering the following areas;
- General introduction to hydrocolloids (markets & functions)
- Carrageenan – uses & functionality (why & where is carrageenan used?)
- Where does carrageenan come from? (seaweed sources & families)
- General information on properties (types of carrageenan, properties of kappa, iota, lambda, structure)
- How is carrageenan produced/processed? (alcohol & KCl processing, semirefined processing, heterogeneous process)
- How to purchase, manufacturers & background (the last 40 years, purchasing and legal specifications, typical pricing & manufacturers)
- Market & application information (carrageenan food market, application recipes & market examples (meat, ice cream, chocolate milk, dairydesserts, dessert jellies))
- References
Price: €29.95