Xylitol

Carrageenan are a family of linear sulfated polysaccharides that are extracted from red seaweeds.Iota carrageenan is used primarily in fruit applications and requires calcium ions to develop a heat-reversible and flexible gel.Lambda carrageenan is a non gelling variety that assists in binding, retaining moisture and in contributing to viscosity in sweet doughs.A hybrid technology in which weed is treated heterogeneously as in the semirefined process exists, but alcohol or high salt levels are used to inhibit dissolution.Carrageenan, by the way, is a seaweed extract. Carrageenan is a natural polysaccharide.Its name is derived from the Chondrus crispus species of seaweed known as Irish Moss or Carrrageen Moss in England, and as Carraigin in Ireland.

The carrageenan as a thickeners used in some Edensoy is extracted from a variety of red seaweeds.It is extracted using a multi-step process to avoid any degradation either by boiling the seaweed in water and freeze-drying it.The carageenan solubilizes in the water, and forms a gel upon cooling. Commercially, food grade is then simply concentrated.Carrageenans are large,highly flexible molecules.They are widely used in the food and other industries as thickening and stabilizing agents.This means that they are easy to pump but stiffen again afterwards.

When used in food additives, carrageenan has the EU additive E-number E407.The primary differences that influence the properties of kappa, iota, and lambda carrageenan are the number and position of the ester sulfate groups on the repeating galactose units. In parts of Scotland and Ireland.Also many sliced deli meats are enriched with carrageenan. Carrageenan may also be marketed in its jelled form as a personal lubricant. Companies like Tom’s of Maine® use carrageenan in a variety of products from toothpaste to deodorant.

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