A natural hydrocolloid, carrageenan is a natural extract from specific red seaweed species that are farmed and processed. It is used as a suspending and emulsifying stablizer, thickener, binder and gelling agent. Lambda carrageenan is a cold soluble, non-gelling carrageenan that improves mouthfeel in dairy beverages. Lambda carrageenan does not cause gelling without the presence of another carrageenan compound. However it is often used alone to modify the mouthfeel and viscosity of dairy products.
Modern food scientists have derived three types of carrageenan: Iota, Kappa, and Lambda. Each of these types have different properties, such as how firmly (or weather) it sets to a gel, its freeze-thaw stability, and its syneresis activity. For more information on carrageenan see "The Uses of Carrageenan" in volume 4 of Modernist Cuisine, page 128.
This product is certified Kosher (Pareve) by the Orthodox Union