Carrageenan is traditionally split into three basic forms:
Lambda Carrageenan
Lambda carrageenan is a highly sulphated type of carrageenan mainly used for its ability to impart
mouth feel and a creamy sensation to dairy products. Lambda carrageenan does not gel. Commercially
it is supplied as it is extracted from the seaweed which is as a kappa / lambda mixture.
Iota Carrageenan
Iota carrageenan is is a type of carrageenan with a sulphate content intermediate between kappa and
lambda carrageenan. Iota carrageenan forms an elastic gel with good freeze thaw and re healing
properties.