Carrageenan is a natural polysaccharide extracted from various red algae and widely used as a food additive for its excellent functional properties. As a leading hydrocolloid, it plays a vital role in improving the texture, stability and consistency of various food and beverage products around the world.

The versatility of carrageenan stems from its ability to form various gels, thicken liquids and stabilize emulsions even at low concentrations. Different types of carrageenan, mainly kappa, iota and lambda, each have different textural properties:

Kappa carrageenan: forms a hard gel with dairy products in the presence of potassium ions.
Iota carrageenan: a soft, elastic gel extracted from Eucheuma denticulatum or Eucheuma spinosum, a plant of the genus Eucheuma.
Lambda carrageenan: forms a gel when mixed with protein instead of water and is used as a thickener for dairy products.
These properties make it an indispensable ingredient in the following formulations:

Dairy products: enhances the creaminess of milk, yogurt and ice cream.
Plant Alternatives: Provides structure and mouthfeel for vegan cheese, milk and meat alternatives.
Desserts & Confectionery: Forms stable gels in puddings, mousses and jellies.
Processed Meat & Poultry: Improves binding, yield and texture.
Beverages: Provides suspended solids and stable emulsions in chocolate milk and nutritional beverages.
Committed to Quality and Purity
The efficacy and safety in food applications depends heavily on its purity and consistent quality. Rigorous processing to strict food-grade standards are critical. High-quality carrageenan is rigorously tested to ensure it meets international regulatory requirements for heavy metals, microbial and functional properties, demonstrating its reliability as a key ingredient for food manufacturers around the world. Its role in modern food science highlights its value in providing a desirable sensory experience and product stability.

Learn more about it:What is carrageenan?