The carrageenans used in this study were obtained from various manufacturers, including food and chemical suppliers (Eurogum (Denmark), CP Kelco (USA), Tate & Lyle (United Kingdom), Merck (Germany), Alfa Aesar (USA), Biosynth (Switzerland), Dextra Laboratories (United Kingdom)). From a total of 16 samples, seven carrageenans were selected for the preparation of monocationic forms and an analysis of IRI activity. These seven samples included a -(KC1) and -carrageenan (IC1), as well as five different hybrid carrageenans (IC3, LC1, LC2, C1 and C2). The chemical structure of the selected carrageenans was investigated in detail in a previous study . The samples are abbreviated with a letter describing the type of carrageenan according to the manufacturer's specification (KC for -carrageenan, IC for carrageenan, LC for -carrageenan, and C for unspecified carrageenan), and a consecutive number. Calcium chloride dihydrate (≥ 99 %), sodium hydroxide (≥ 99 %), dimethyl sulfoxide (≥ 99.5 %), and sucrose (≥ 99.5 %) were purchased from Carl Roth (Germany). Hydrochloric acid (37 %) and isopropanol were obtained from VWR International (Germany). Deuterium oxide (≥ 99.9 % D) was obtained from Deutero (Germany). All other chemicals were purchased from Merck (Germany). If necessary, Milli-Q water was used for the experiments.