Carrageenan as a functional additive in the production of cheese and cheese-like products.

  title={Carrageenan as a functional additive in the production of cheese and cheese-like products.},
  author={Błażej B Błaszak and Grażyna Gozdecka and Alexander Shyichuk},
  journal={Acta scientiarum polonorum. Technologia alimentaria},
  volume={17 2},
Carrageenan is a well-known gelling agent used in the food industry. The present review of patent and scien- tific literature shows that carrageenan is a useful additive in the cheese production process. The gel-strength- ening properties of carrageenan are as a result of the fairly strong bonds it forms with casein macromolecules. However, carrageenan-casein interaction is dependent on pH. Different carrageenan types have different charge levels (the most charged is the helix form of lambda… 

Tables from this paper

Camel, Donkey and Horse Cheese Making with a High Transformation Yield by Natural Thickeners and Lactic Coagulation

  • G. Iannella
  • Biology
    Food Science and Nutrition Studies
  • 2020
A research project was planned by Iannella which has developed a technological procedure to produce cheese from camel, donkey and mares milk with a high transformation yield by the use of locust bean gum, k- carrageenan and lactic coagulation in a dedicated process.

Detection of Carrageenan in Cheese Using Lectin Histochemistry

Carrageenan is a substance widely used as an additive in the food industry. Among other things, it is often added to processed cheese, where it has a positive effect on texture. Processing of such

The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties

Flours from boiled and roasted yellow peas and faba beans have been shown to be suitable as raw materials for developing cheese analogues with nutritional benefits.

Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration

Carrageenan is a seaweed-derived sulfated polysaccharide known as food additive E407. It is used as gelling and thickening agent in cheeses, puddings, desserts and cured meats (Bednářová et al.,

Algae-derived hydrocolloids in foods: applications and health-related issues

Algal hydrocolloids are ‘label-friendly’ and considered a safe option against synthetic additives and will be used by the food industry and until suitable alternatives are available.

Effect of Ethanol on Physical Chemistry Characterization, Microorganism, and Toxicity of Carrageenan Extracted with the Assistant of Enzyme Viscozyme L

Carrageenan is a biopolymer found in red algae with high potential in food, functional food, pharmaceutics, and cosmetics. The study focused on the effect of ethanol on physical chemistry

Interaction-Induced Structural Transformations in Polysaccharide and Protein-Polysaccharide Gels as Functional Basis for Novel Soft-Matter: A Case of Carrageenans

In this review recent success in the conformational studies of binary protein–polysaccharide gels is summarized with the main focus upon carrageenans.

The Biological Activity of a Selenium Nanocomposite Encapsulated in Carrageenan Macromolecules with Respect to Ring Rot Pathogenesis of Potato Plants

The effect of selenium nanocomposite encapsulated in a carrageenan matrix (NC Se/Car) on the Clavibacter michiganensis ssp. sepedonicus (Cms) bacteria (causing potato ring rot) and potato plants has

Dietary κ-carrageenan facilitates gut microbiota-mediated intestinal inflammation.

The results suggest that κ-CGN may not be directly inflammatory, but it creates an environment that favors inflammation by perturbation of gut microbiota composition and then facilitates expansion of pathogens, and this effect may be partially reversed by the introduction of probiotics.



Carrageenan as a functional additive in the production of cheese and cheese-like products [pdf]

: Carrageenan is a well-known gelling agent used in the food industry. The present review of patent and scien- tific literature shows that carrageenan is a useful additive in the cheese production

Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan

Hydrocolloids act as stabilizer and thickening agents, thus able to replace emulsifying salts. The present study was planned to use к-carrageenan in the production of processed cheddar cheese and to

Effect of Carrageenan on Physicochemical and Functional Properties of Low-Fat Colby Cheese.

Improved the textural and rheological properties of low-fat cheese by 2 ways: one is increasing the content of bound and expressible moisture due to their high water absorption capacity and the other is interfering with casein crosslinking, thereby further increasing MNFS and the actual yield.

Utilizing the Functions of Hydrocolloids as Fat Mimetic to Enhance theProperties of Low-fat Domiati Cheese

Regarding the rising demand of eating healthy displayed by consumers over the past few years, dairy market has been increasing its supply in producing low fat cheese. As well known, the reduction

The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

The aim of this work was to observe the influence of different hydrocolloids on changes in the rheological properties of processed cheese and their analogues within the process of cooling depending


The effects of five emulsifying salts and a blend of carrageenan on the rheological properties of cheese-like products produced by direct acidification were evaluated. The tested salts included:

Effect of κ-carrageenan and tetrasodium pyrophosphate on the yield of direct acidified cottage cheese

In the present study, endeavours were made to improve the yield of direct acidified cottage cheese through the addition of κ-carrageenan in milk before heat treatment and tetrasodium pyrophosphate (TSPP) immediately before renneting.

Carrageenan type effect on soybean oil / soy protein isolate emulsion employed as fat replacer in panela-type cheese

In order to modify the fatty acid profile of panela-type cheese (a Mexican fresh cheese), emulsified soybean oil with soy protein isolate and different carrageenan (iota, kappa or lambda) was