Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with different properties attributed to their organosulfate substitution levels, and their interactions with other food components give rise to properties such as water holding, thickening, gelling, and stabilizing. Over the years, carrageenan has been used in wide variety of food products such as meat, dairy, and flour-based products, and their mechanisms and functions in these matrices have also been studied. With the emergence of novel food technologies, carrageenan's potential applications have been extensively explored alongside, including encapsulation, edible films/coatings, plant-based analogs, and 3D/4D printing. As the food technology evolves, the required functions of food ingredients have changed, and carrageenan is being investigated for its role in these new areas. However, there are many similarities in the use of carrageenan in both classic and emerging applications, and understanding the underlying principles of carrageenan will lead to a proper use of carrageenan in emerging food products. This review focuses on the potential of carrageenan as a food ingredient in these emerging technologies mainly based on papers published within the past five years, highlighting its functions and applications to better understand its role in food products.

中文翻译：

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卡拉胶在食品工业中的当前和新兴应用

卡拉胶是一种从红藻中提取的多糖，作为食品添加剂在食品中的使用有着悠久的历史。卡拉胶分为三类：κ-、ι-和 λ-卡拉胶，由于其有机硫酸盐取代水平而具有不同的特性，并且它们与其他食品成分的相互作用产生了保水、增稠、胶凝和稳定等特性。多年来，卡拉胶已广泛应用于肉类、乳制品和面粉制品等各种食品中，并且它们在这些基质中的机制和功能也得到了研究。随着新型食品技术的出现，卡拉胶的潜在应用也得到了广泛的探索，包括封装、可食用薄膜/涂层、植物基类似物和 3D/4D 打印。随着食品技术的发展，食品成分所需的功能发生了变化，人们正在研究卡拉胶在这些新领域中的作用。然而，卡拉胶在经典和新兴应用中的使用有许多相似之处，了解卡拉胶的基本原理将有助于在新兴食品中正确使用卡拉胶。本综述主要基于过去五年内发表的论文，重点关注卡拉胶作为食品成分在这些新兴技术中的潜力，重点介绍其功能和应用，以更好地了解其在食品中的作用。