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AN024 – Melting and gelation of iota-kappa carrageenan by MicroDSC

Carrageenans are linear sulfated polysaccharides extracted from Red Algae and used in food processing for their gelation properties. Three types of carrageenan exist: iota, kappa and lambda. Gelation is only obtained with the kappa and iota forms. Iota carrageenan produces soft gels whereas the gels obtained with the kappa form are strong. The MicroDSC technique is well adapted to investigate the formation and the melting of such gels