Carrageenan
Carrageenan is a sulphated polysaccharide extracted from red seaweed, supplied as a gelling and stabilising agent.
Pricing, MOQ, availability, packaging and full specifications are confirmed per enquiry. Add several products to the Inquiry Cart to send one consolidated request.
Description
Carrageenan is extracted from red seaweeds and comes in three commercially distinct types. Kappa forms a firm, brittle gel and reacts strongly with potassium; iota forms a soft elastic gel and reacts with calcium; lambda does not gel at all and is used purely as a thickener. The type therefore determines the application entirely and must be specified. Its most important property in food manufacture is its specific interaction with milk protein, which allows very low inclusion levels to stabilise dairy systems — the basis of its use in chocolate milk, ice cream and dairy desserts. It is also used in meat processing and in water gels.
Product Details
- CategoryFood Additives
- GradeConfirmed as per customer requirement
- OriginAvailable on request
- DocumentationSpecification sheet and Certificate of Analysis available on request
Applications
- Dairy and chocolate milk stabilisation
- Ice cream and frozen desserts
- Meat and poultry processing
- Water gels and desserts
- Plant-based beverage formulations
Specification
- AppearanceOff-white to light tan powder
- Full technical specifications, including assay and analytical limits, are available on request.
Packaging
- Typically supplied in 25 kg fibre drums or kraft paper bags with an inner polyethylene liner.
- Smaller pack sizes are commonly available for trial and development quantities.
- Packaging is subject to product and quantity, and is confirmed on enquiry.
