Carrageenan
Thickeners
Emulsifiers
11114-20-8
E407
C₂₄H₃₆O₂₅S₂
$11.77 ~ $17.66
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Carrageenan?
Carrageenan is a natural hydrocolloid extracted from various species of red seaweed and is widely used in the food industry as a versatile thickening, stabilizing, and gelling agent, primarily in dairy products, plant-based beverages, and processed meats.
How is Carrageenan made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Select, sort, and thoroughly wash raw red seaweed (e.g., Kappaphycus, Eucheuma). | Seaweed quality and species are critical as they directly determine the carrageenan type (kappa, iota) and yield. Thorough washing is essential to remove sand, salt, and foreign matter. |
| 2 | Alkaline Extraction | Cook the cleaned seaweed in a hot alkaline solution (e.g., potassium hydroxide) to dissolve the carrageenan from the plant's cellular structure. | This is the most critical step. Precise control of temperature, pH (alkalinity), and cooking time is essential as these parameters define the final molecular weight, gel strength, and viscosity. |
| 3 | Filtration and Clarification | Separate the solid seaweed residue (cellulose) from the liquid carrageenan extract using filter presses or centrifuges. | Efficiency of filtration is key to a clear and pure final product. This may be a multi-stage process to remove all insoluble materials effectively. |
| 4 | Precipitation & Recovery | Isolate carrageenan from the liquid extract. The two main methods are precipitation with an alcohol (like IPA) or gelation with potassium chloride (KCl) followed by pressing. | The method used depends on the desired grade. Key controls are alcohol concentration for precipitation or KCl dosage and gel pressing pressure for the gel press method. Both affect yield and purity. |
| 5 | Drying | Dry the recovered carrageenan precipitate or pressed gel in industrial hot air dryers. | Control drying temperature and time to achieve the target moisture content (typically <12%) without degrading the polymer. Over-drying can damage functionality. |
| 6 | Milling and Blending | Grind the dried carrageenan into a fine, uniform powder. Blend different batches to meet specific requirements. | Particle size is crucial for the powder's hydration and dissolution rate in application. Blending ensures the final product meets precise customer specifications for gel strength, viscosity, etc. |
| 7 | Final Quality Control & Packaging | Test the final powder for all specifications (physical, chemical, microbiological) and package it in sealed, labeled containers. | Rigorous testing for gel strength, viscosity, purity, and microbiological limits is mandatory. Proper packaging is vital to prevent moisture absorption and contamination during storage and transport. |
Technical Specifications
| CAS Number | 11114-20-8 |
| Chemical Formula | C₂₄H₃₆O₂₅S₂ |
| Solubility | Soluble in hot water; insoluble in ethanol |
| Storage Conditions | Cool, dry, sealed |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Desserts
ice‑cream
dairy
meat
pet food
sauces
beer clarifier
toothpaste
biotech
Mechanism of action:
| Parameter | Carrageenan |
|---|---|
| Functional Category | Gelling Agent; Thickener; Stabilizer; Emulsifier |
| Key Ingredients | Polysaccharide extracted from red seaweed (Rhodophyceae), primarily composed of repeating sulfated galactan units. Main types include Kappa, Iota, and Lambda carrageenan. |
| Mechanism of Action | Long-chain polysaccharides with sulfate ester groups form helical structures. In the presence of specific cations (K+ for Kappa, Ca2+ for Iota), these helices aggregate to form a three-dimensional gel network that immobilizes water. Lambda carrageenan, being non-gelling, functions as a thickener by creating high viscosity through chain entanglement and electrostatic repulsion. |
| Application Effect in Product | Forms thermoreversible gels (Kappa/Iota) providing texture and structure in desserts and processed meats. Prevents phase separation (syneresis) in dairy products. Suspends cocoa in chocolate milk. Improves mouthfeel and body in beverages and sauces. Stabilizes ice cream by controlling ice crystal growth. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Carrageenan | Seaweed-derived Hydrocolloid | Gelling, thickening, stabilizing; three main types (Kappa, Iota, Lambda) with varied textures. | Excellent reactivity with milk proteins; forms clear, strong gels (especially kappa and iota); versatile textures from brittle to elastic. | Some types require heat to activate; consumer perception issues due to digestive controversy; Kappa gels can be brittle. | Dairy (chocolate milk, ice cream), processed meats, plant-based milks, vegan cheese, dessert gels. | For creating specific textures in dairy and gelled systems, from firm and brittle to soft and elastic. |
| Xanthan Gum | Microbial Hydrocolloid | High viscosity at low concentration; stable across wide pH and temperature ranges; excellent emulsifier and suspending agent. | Effective in cold and hot applications; stable in acidic conditions; prevents ingredient separation effectively. | Does not form a strong gel on its own; can create a slimy texture in high concentrations. | Salad dressings, sauces, gluten-free baking, beverages. | For powerful thickening and stabilization, especially in acidic liquids or to suspend particles. |
| Guar Gum | Seed Gum | Cold-water soluble; rapidly develops high viscosity; thickens and stabilizes. | Very cost-effective; provides smooth texture and viscosity without heating. | Can have a slight beany flavor; viscosity breaks down under high heat and low pH over time. | Baked goods, dairy products, soups, gravies. | For economical, general-purpose thickening in cold or mildly heated applications. |
| Agar-Agar | Seaweed-derived Hydrocolloid | Forms very firm, brittle, heat-stable gels; requires boiling to dissolve. | Strongest natural gelling agent; gel is thermo-reversible but has a high melting point, holding shape at room temperature. | Gel texture is brittle and lacks elasticity; no melt-in-the-mouth feel. | Vegan jellies, aspics, firm desserts, confectionary, microbiological plates. | For creating very firm, heat-resistant gels as a vegan alternative to gelatin. |
| Gelatin | Animal-derived Protein | Forms elastic, thermo-reversible gels; provides unique melt-in-the-mouth texture. | Unmatched melt-in-the-mouth quality; creates a smooth, elastic texture that is difficult to replicate. | Not vegan, vegetarian, kosher, or halal; melts at low temperatures; sourced from animal collagen. | Gummy candies, marshmallows, mousses, traditional jellied desserts. | For its signature elastic texture and melt-in-mouth characteristic in confections and desserts. |
| Pectin | Plant-derived Polysaccharide | Forms gels in the presence of sugar and acid (high-methoxyl) or calcium ions (low-methoxyl). | Creates a clean, fruit-like gel texture; sourced from fruit byproducts like citrus peels and apple pomace. | Gel formation is highly dependent on specific conditions (pH, sugar content, calcium). | Jams, jellies, fruit preserves, yogurt fruit preparations. | Specifically for gelling fruit-based products, where its synergy with sugar and acid is an advantage. |
Technical Documents
Available Documentation
Spec Sheet, CoA, MSDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications