Carrageenan has three types, Iota, Kappa, and Lambda. Iota Carrageenan forms flexible and elastic gel; Kappa Carrageenan forms strong and brittle gel; Lambda Carrageenan creates viscosity.
Carrageenan are water-soluble polymers that become adhesive to mucous membranes on hydration.
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Kappa carrageenan is the most suited grade due its high molecular weight. This provides a high density of hydrogen bonding groups that will interact strongly with mucin glycoproteins.