Carrageenan biotechnology

In this review, the various aspects of the structure of different carrageenans, water-soluble, sulphated galactans that are isolated from red seaweeds, are described in relation to their functionality as food ingredients. Also, an overview is presented on enzymes that are able to modify carrageenan; such enzymes can be used as potential powerful natural biocatalysts to modify carrageenan structure and alter its functionality. The introduction of biotechnology is considered as a means of obtaining (tailor making) new, specific seaweed polymers to form a new generation of high-quality functional ingredients for foods, cosmetics and pharmaceuticals.