CARRAGEENAN - Food and Agriculture Organization
viscous and may form a gel. To 50 ml of the solution or gel add 200 mg of potassium chloride, then reheat, mix well, and cool. A short-textured ("brittle") gel indicates a carrageenan of a predominantly kappa type, and a compliant ("elastic") gel indicates a predominantly iota type. If the solution does not gel, the carrageenan is of a ...
DA: 8 PA: 17 MOZ Rank: 91