tag:blogger.com,1999:blog-3285922600956310234.post1579727887072162894..comments2022-09-10T08:42:00.368-04:00Comments on Hungry Ghost: Prune, Blue Cheese, Preserved Meyer LemonSpycookhttp://www.blogger.com/profile/15449493642070408613noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3285922600956310234.post-6125244044683862802012-02-08T16:49:22.708-05:002012-02-08T16:49:22.708-05:00Carrageenan is a gelling agent (think gelatin). A...Carrageenan is a gelling agent (think gelatin). As a gelling agent, it can be used to thicken liquids or form hard or soft, elastic or brittle gels (so it more formally is called a hydrocolloid). It can also be used to create emulsions (mixtures of fatty and watery liquids), or to make ice cream smooth and creamy rather than gritty when it freezes (check out the ingredients on ice cream, yogurt, maybe some salad dressings, and so on). There are three types of carrageenan, and I haven't even mentioned what happens when you mix it with other hydrocolloids :)<br /><br />Unlike gelatin, which is made of proteins, carrageenan is is composed of carbohydrates derived from seaweed (more like another gelling agent: agar-agar). Hence, it is (or should be) popular among vegetarians and vegans.Spycookhttps://www.blogger.com/profile/15449493642070408613noreply@blogger.comtag:blogger.com,1999:blog-3285922600956310234.post-47741728317643970402012-02-08T10:23:30.105-05:002012-02-08T10:23:30.105-05:00this sounds totally fascinating. What does the ca...this sounds totally fascinating. What does the carrageenan do?Bradyhttps://www.blogger.com/profile/16087177608913958148noreply@blogger.com