Carrageenans

Extracted from seaweed, carrageenans (B)

come in three forms: lambda, iota, and kappa. The lambda form is the one most often used in sauce making. Named after the town in Ireland where it was first used, carrageenan is used widely as a thickener and stabilizer. Lambda carrageenan is clear and will thicken and stabilize but will not, on its own, form a gel. It gives a creamy mouthfeel to sauces. Carrageenans are powerful emulsion stabilizers and thickeners. They are best used for thickening nondairy milks such as almond, soy, or coconut milk and giving them a dairy-like mouthfeel. Lambda carrageenan is typically used in concentrations of 0.03% to 2%. It hydrates in cold water.