κ-Carrageenan and Its Synergistic Blends: Next-Generation Food Gels

The growing demand for plant-based foods, together with environmental and ethical concerns associated with animal-derived ingredients, has intensified research into alternative gelling agents for the food industry. Within this framework, the review focuses on the use of vegetable hydrocolloids in dairy analogues, confectionery-type gels, and emerging 3D-printed food systems. Plant-based hydrocolloids have emerged as promising candidates to replace animal gelatin across diverse applications. This review highlights recent advances in the use of plant-based hydrocolloids, focusing on κ-carrageenan (κ-C) and its blends with other plant-based gums as functional gelling systems for food products. Particular attention is given to synergistic combinations of κ-C with other hydrocolloids (e.g., locust bean gum, konjac glucomannan, and starches) as strategies to modulate gel strength, stability, and sensory properties. The mechanical and sensory performance of these systems is critically examined. Key advantages of plant hydrocolloids are discussed, such as their versatility, compatibility with a range of ingredients, and gelation under varied conditions, along with their limitations, including difficulties in replicating gelatin's sensory profile, formulation challenges, and sensitivity to processing parameters. Finally, the review identifies future research directions and formulation strategies aimed at developing innovative plant-based gels that meet both the technological and sensory expectations of manufacturers and consumers in the food sector.