Kappa-2 carrageenan: structure and performance of commercial extracts: II. Performance in two simulated dairy applications

Extracts of two Chilean carrageenophytes, S. crispata and G. skottsbergii, were prepared by two industrial processes: a mild alkaline extraction with sodium hydroxide and a more vigorous alkaline extraction with lime. The resulting kappa-2 containing carrageenans were separated into gelling and non-gelling fractions by leaching with 2.5% KCl. The weeds were also separated into gametophytes and sporophytes which were extracted separately. C. crispus was included in the study for comparison. Part I of this work presented the carrageenan disaccharide repeat units as determined by sugar analysis and by glycosyl linkage analysis. In Part II the performance of the extracts and fractions was evaluated in two commercial dairy applications: chocolate milk powder for home preparation of a drink with cold milk and hot processed, dairy-bottled chocolate milk. The performance advantages and limitations of the kappa-2 extracts were supported by the disaccharide repeat unit analyses.