Carrageenan in recipes

CRosie · 07-24-2006, 04:02 PM

I was googling around last night for low carb frappuccino recipes and while I didn't find those - I did find a reference to using carrageenan gum to blend with dairy products - apparently it works well to blend with cold coffee shakes or milkshakes.

I know some here use guar or xantham gum in their shakes, so I assume this is similar? I wonder how it compares - according to some, it solves the whole problem of getting a very thick and smooth shake.

Rosie

CarolynF · 07-25-2006, 08:54 AM

I have used 1/2 package of unflavored gelatin in my shakes from time to time to thicken them up..

Just put it in the blender and whirl away..

Charski · 07-25-2006, 09:26 AM

I've seen carrageenan listed as a recipe in things like ice cream and such - I've never found it to buy and try it out though.

I believe it's derived from a type of kelp or seaweed if memory serves!

Char

scott123 · 07-25-2006, 12:45 PM

Carageenan is a form of soluble gum fiber, in the same category as xanthan, guar and the thickenthin line of products. The one key difference is that it reacts/works best with milk proteins, so it's used mostly in dairy products.

I don't know the specifics of which milk protein it reacts with- whey protein or casein. You could try it with a whey shake, but I think your chances would be better with a casein/whey based product like carb countdown. Cream, with it's low quantity of protein, may not work that well with it.

Like all soluble gum fibers, if you use too much of it, you'll be looking at a slimy end result. I'd add it in very small increments and see what it does.

If I had it, I'd definitely add it to homemade ice cream (along with xanthan/guar and, if I can get it methylcellulose) and I'd also play with it in cream sauce (bechamel).

Charski · 07-25-2006, 12:54 PM

Here is some interesting reading on carrageenan:

http://en.wikipedia.org/wiki/Carageenan

07-24-2006, 04:02 PM	#1
CRosie Senior LCF Member Join Date: Jan 2005 Posts: 831 Gallery: CRosie Stats: 266/186/150 WOE: my own low carb/sometimes lowfat plan Start Date: May 21, 2007	Carrageenan in recipes I was googling around last night for low carb frappuccino recipes and while I didn't find those - I did find a reference to using carrageenan gum to blend with dairy products - apparently it works well to blend with cold coffee shakes or milkshakes. I know some here use guar or xantham gum in their shakes, so I assume this is similar? I wonder how it compares - according to some, it solves the whole problem of getting a very thick and smooth shake. Rosie

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07-25-2006, 08:54 AM	#2
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,802 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I have used 1/2 package of unflavored gelatin in my shakes from time to time to thicken them up.. Just put it in the blender and whirl away..

07-25-2006, 09:26 AM	#3
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,795 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I've seen carrageenan listed as a recipe in things like ice cream and such - I've never found it to buy and try it out though. I believe it's derived from a type of kelp or seaweed if memory serves! Char

07-25-2006, 12:45 PM	#4
scott123 MAJOR LCF POSTER! Join Date: Apr 2004 Location: Morristown, NJ Posts: 2,145 Gallery: scott123 Stats: 245/220/205 WOE: Atkins Start Date: 2/6/04	Carageenan is a form of soluble gum fiber, in the same category as xanthan, guar and the thickenthin line of products. The one key difference is that it reacts/works best with milk proteins, so it's used mostly in dairy products. I don't know the specifics of which milk protein it reacts with- whey protein or casein. You could try it with a whey shake, but I think your chances would be better with a casein/whey based product like carb countdown. Cream, with it's low quantity of protein, may not work that well with it. Like all soluble gum fibers, if you use too much of it, you'll be looking at a slimy end result. I'd add it in very small increments and see what it does. If I had it, I'd definitely add it to homemade ice cream (along with xanthan/guar and, if I can get it methylcellulose) and I'd also play with it in cream sauce (bechamel).

07-25-2006, 12:54 PM	#5
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,795 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Here is some interesting reading on carrageenan: http://en.wikipedia.org/wiki/Carageenan