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There are three broad families of carrageenans - iota, kappa and lambda. This is a generalization in terms of the composition of the respective carrageenan product. These hydrocolloids come from seaweed, traditionally known as Irish moss, which is not purely composed of one specific types of carrageenan; i.e. iota carrageenan may contain other types of carrageenan, but the bulk of it will be in iota form. The Iota and Kappa carrageenans' thickening power is roughly five times greater in milk-based products than water-based products, as the compound reacts with lactic acid.
The following are very broad generalizations and there are subtle intricacies beyond this brief answer to each of the following points:
Iota carrageenan forms a soft gel - best with added calcium (heat required). This results in a texture much like a traditional egg custard. Kappa carrageenan forms a strong/brittle gel that sets quickly - best with added potassium (heat required). Lambda carrageenan does not form a gel and is used to viscosify (cold soluble).
As with pectin there is no real specific pattern to the numbers/names of grades of carrageenan.
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