Chemical composition of carrageenan blends determined by IR spectroscopy combined with a PLS multivariate calibration method

The content of kappa, iota and lambda carrageenan in mixtures was determined by application of FT-IR spectroscopy combined with partial least-squares multivariate regression (PLS). This method allows the determination of the relative amounts of the different carrageenans in a rapid and accurate manner. (C) 2003 Elsevier Science Ltd. All rights reserved.