Specifically designed carrageenan systems effectively and efficiently stabilize soy beverages
Hydrocolloids provide physical stability to protein-based beverages by suspending insoluble solids, extending emulsion stability and improving mouthfeel. Carrageenan is an effective stabilizing hydrocolloid for neutral pH, soy-based beverages. Carrageenan stabilizes soy beverages by establishing a "fluid" structural network, both on its own and by interaction with protein.
There are a variety of carrageenans, all of which are sulfated high-molecular-weight polysaccharides made of repeating galactose units and 3,6 anhydrogalactose joined by alternating alpha-1-3 and beta-1-4 glycosidic linkages. It is the number and position of the ester sulfate groups that influence the properties of kappa, kappa-2, iota and lambda carrageenan. Understanding how these carrageenans differ in functionality is helpful when selecting an effective stabilizer for protein-based beverages.