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Role of sugars in carrageenan gelation clarified

Posted on 6 November 2015

MChem project on statistical thermodynamics of food yields publication in 'Food Hydrocolloids’

Seaweed dish

Richard Stenner (MChem, 2015), currently studying for a PhD at the University of Bristol, is the first author on a paper to be published in the journal Food Hydrocolloids in which the role of sugars in the gelation of carrageenan is clarified.  Carrageenans are a family of linear sulphated polysaccharides derived from seaweed, widely used in the food industry for their gelling, thickening, and stabilizing properties.  Carrageenan jelly is an element of traditional foods eaten for centuries in some areas of Japan, China and Ireland.  The paper, entitled Gelation of carrageenan: Effects of sugars and polyols, is co-authored by Richard’s project supervisor Dr Seishi Shimizu of York Structural Biology Laboratory and Professor Nobuyuki Matubayasi of Osaka University.