Food Industry Hydrocolloids 
Hydrocolloids
These are substances derive from animal or vegetable origin. They are able to retain water to make viscous or gelling compounds.
Carrageenan
Carrageens are natural polysaccharides found within the structures of certain varieties of red seaweed.
BY ADDING CARRAGEENAN YOU ACHIEVE
Stabilization without modifying the systems texture
- Suspension of solids in dairy products
- High water retention (Syneresis)
- Stable gels at room temperature with different textures
- Interaction with proteins with very small doses
- Viscosity increase in hot and cold preparations
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Son sustancias de origen vegetal o animal capaces de retener agua para formar compuestos viscosos o gelificados.