Explain lamda and kappa-carrageenan, Biology

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Explain Lamda and Kappa-carrageenan

Lamda-carrageenan at a concentration of 0.05% produces thickening and stabilization.

Sodium salts of Lamda and Kappa-carrageenan at a concentration of 0.01-0.035% gives improved dough characteristics and allows incorporation of higher levels of nonfat milk solids.

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