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Carrageenans

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Book cover Food Gels

Part of the book series: Elsevier Applied Food Science Series ((EAFSS))

Abstract

The term ‘carrageenan’ is used to name a class of galactan polysaccharides that occur as intercellular matrix material in numerous species of red seaweeds (marine algae of the class Rhodophyta).

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Authors and Affiliations

  1. BioProducts Department, Marine Colloids Division, FMC Corporation, Rockland, Maine, 04841, USA

    Norman F. Stanley

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  1. Unilever Research Laboratory, Colworth House, Sharnbrook, MK44 1LQ, Bedford, UK

    Peter Harris

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Stanley, N.F. (1990). Carrageenans. In: Harris, P. (eds) Food Gels. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0755-3_3

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