Table 4.

Physico-chemical properties for agar and carrageenans. The numbers are estimates. Viscosity values are given as (centipoise, cP) that is equivalent to N·s·m⁻² [56].

Properties	Agar	Carrageenan
Solubility	Boiling water	Boiling water
Gel Strength (1.5% at 20 °C)	700–1000 g/cm3	100–350 g/cm3
Viscosity (1.5% at 60 °C)	10–100 centipoise	30–300 centipoise
Melting point	85–95 °C	50–70 °C
Gelling point	32–45 °C	30–50 °C