Lambda-Carrageenan are refined hydrocolloid extracted from specific red seaweed (algae).
Used as a suspending and emulsifying stabilizer, binder and thickening agent in molecular gastronomy. Lambda carrageenan is a cold soluble, typically non-gelling carrageenan that improves mouthfeel in dairy beverages.
Thickens both dairy and plant-based milks and syrups and imparts smooth, creamy mouthfeel to milks, milk shakes and instant puddings.
When heated in milk, 0.2% will form a gel.
