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Carrageenan

Carrageenan Supplier | Producer | Manufacturer in China

Handbook of Hydrocolloids_The Guide to Agar Agar_Gino Biotech (Agar Agar Suppliers)

Handbook of Hydrocolloids: A Guide to Carrageenan

Carrageenan, a soluble fiber & hydrocolloids derived from red seaweed, is a natural food ingredient that has been used for hundreds of years in cooking all over the world. 

It often replaces synthetic and animal-based products (like Gelatin). It is also commonly used in vegetarian and vegan diets and lifestyles.

Carrageenan is used in a variety of commercial applications as gelling, thickening, and stabilizing agents, especially in food products and sauces. Aside from these functions, carrageenans are used in experimental medicine, pharmaceutical formulations, cosmetics, and industrial applications.

Table of Contents

What Is Carrageenan

Carrageenan, a soluble fiber & hydrocolloids derived from red seaweed, is a natural food ingredient that has been used for hundreds of years in cooking all over the world. 
It often replaces synthetic and animal-based products (like Gelatin). It is also commonly used in vegetarian and vegan diets and lifestyles.
Carrageenan is used in a variety of commercial applications as gelling, thickening, and stabilizing agents, especially in food products and sauces. Aside from these functions, carrageenans are used in experimental medicine, pharmaceutical formulations, cosmetics, and industrial applications.

What are The 3 Main Structures of Carrageenan?

  • Kappa Carrageenan = Firm Gel
  • Iota Carrageenan = Elastic Gel
  • Lambda Carrageenan = Thickener
Carrageenan

Products We Offer

As one global carrageenan supplier from China, we only select the superior products from the qualified carrageenan producer and manufacturer. Gino could offer a whole range of carrageenan products as below:

Technical Data Sheet

Specification All In One
Sensory Characteristics:
It is a fine granulometry powder with a slightly off white color and neutral odor and taste.
Chemical And Physical Characteristics:
 Kappa RefinedKappa Semi-RefinedIota RefinedIota Semi-Refined
Viscosity(1.5% 75℃)≥ 5 mPa.s
Gel Strength(1.5%+0.2% KCL 20℃)≥1,300 g/cm2≥450 g/cm2------
Moisture(105℃) ≤12%
Total Ash (550℃)15-40%
pH (1%)8-11
Sulphates15-40%
Acid Insoluble Ash≤ 1%
Acid Insoluble Matter≤2%≤15%≤2%≤15%
Lead (Pb)≤5 ppm
Arsenic (As)≤3 ppm
Mercury (Hg)≤1 ppm
Cadmium (Cd)≤2 ppm
Microbiological Characteristics:
Total Plate CountMax 5,000 CFU/g
Yeast and MouldsMax 300 CFU/g
E.ColiAbsent in 5g
SalmonellaAbsent in 10g

In the Technical Data Sheet, you will find its sensory characteristics, chemical and physical characteristics, and microbiological characteristics,

so click the below button to download the full TDS of our carrageenan.

Packaging

As a responsible carrageenan supplier in China, Gino Biotech provides food systems solutions to many industries, at the same time, flexible packaging solutions could also be provided.  We will help you boost your business and make you stand out from the competiton by offering you the custom packaging. 

Contact us to customized your own packaging.

Carton Box

Carton Box_Gino Biotech_Hydrocolloid Suppliers

Fiber Drum

Fiber Drum_Gino Biotech_Hydrocolloid Suppliers

Tin Box

Square Tin Box_Gino Biotech_Hydrocolloid Suppliers

Kraft Bag

Kraft Paper Bag_Gino Biotech_Hydrocolloid Suppliers

PP Woven Bag

PP Woven Bag_Gino Biotech_Hydrocolloid Suppliers

Properties

 Solution properties, Acid stability, Gel properties, Synergism with other gums

Carrageenan type LambdaIotaKappa
Solubility
Hot (80 °C) waterSolubleSolubleSoluble
Cold (20 °C) waterAll salts solubleSodium salt solubleSodium salt soluble
Hot (80 °C) milkSolubleSolubleSoluble
Cold (20 °C) milkThickensInsolubleInsoluble
Cold milk (TSPP added)Increased thickening or gellingThickens or gelsThickens or gels
50% sugar solutionsSolubleInsolubleSoluble hot
10% salt solutionsSoluble hotSoluble hotInsoluble
Gelation
Effect of cationsNon-gellingStrongest gels with calciumStrongest gels with potassium
Gel textureNon-gellingSoft, elasticFirm, brittle
SyneresisNon-gellingNoYes
HysteresisNon-gelling5-10 °C10-20 °C
Freeze-thaw stabilityYesYesNo
Synergy with locust bean gumNoNoYes
Synergy with konjac glucomannanNoNoYes
Synergy with starchNoYesNo
Shear reversibilityYesYesNo
Acid stabilityHydrolysisHydrolysis in solution, accelerated by heat; gels are stable
Protein reactivityStrong protein interaction in acidSpecific reaction with kappa-casein

Features

E-No.E 407
OriginSeaweed extract
Chemical composition1. Family of salts of sulphated galactans (high sulfate content 18–40%); 2. D-galactose, D-(3-6)-anhydro-galactose, sulfate ester groups
Nutritional value (in 100 g) – metabolism0 kJ (0 kcal); No resorption
Fibre content100% Soluble fibre
ToxicologyGlobal approval as food additives; viscosity: minimum 5 mPa s as 1.5% solution at 75 °C (167 °F) (average MW of 100 kDa); Europe: ADI (75 mg/kg BW per day) and MW limit of maximum 5% below 50 kDa
Solubility at low temperature (H2O)κ-C: only Na+ salts are soluble, limited swelling of K+ and Ca2+ salts; ι-C: only Na+ salts are soluble, Ca2+ salt gives thixotropic swollen particles; λ-C: all salts are soluble in cold water
Appearance of an aqueous solutionClear for pure extracts, opaque-turbid for PES
Viscosity of solution in waterMedium to high (hot solutions set to gels when cooling)
Impact of heat on viscosity in water (pH 7)All κ-, ι-, and λ-C types are completely soluble in water and milk at T=80 °C (176 °F)
Viscosity development in water at pH 7 (T=0–100 °C)Complete solubility in water (or milk) at T= 80 °C (176 °F), viscosity is reduced by further heating (fully reversible at pH 7-9), solutions of κ- and ι-types set to gels upon cooling, gels are stable at room temperature, gels melt by heating and re-set upon cooling without loss of gel strength or texture in neutral conditions
Shear stabilitySolutions are pseudoplastic (reversible shear-thinning); κ-C-gels break when sheared (irreversible); ι-C-gels break by shear, but recover and re-gel after shear stress is removed
Thickening effectHigh
pH stabilityMedium (pH 5.5-9)
Decompositionκ-C + ι-C: hydrolysis by acid (accelerated by heat, low pH value, and time); however, gels are acid-stable; λ-C: hydrolysis in acidic systems
Film formationHigh
Emulsion stabilizationHigh
Gelationκ-C: strongest gels with K+; ι-C: strongest gels with Ca2+; λ-C: no gelation with cations (but gelling with very high salt concentrations)
Gel strength and gel stabilityκ-C: firm brittle gels with strong syneresis, not freeze-thaw stable, hysteresis 10-20 °C (18-36 °F); ι-C: soft elastic texture, no syneresis, freeze-thaw stable; λ-C: no gels, solutions are freeze-thaw stable
Gel transparencyHigh
Tendency for gel syneresisκ-C-gels: strong syneresis; ι-C-gels: no syneresis
Impact of electrolytes (cations +, 2+, 3+)κ-C: strong gelation with monovalent potassium ions; ι-C: strong gelation with divalent calcium ions; λ-C: no impact
Reaction with Ca2+ ionsGelation with ι-carrageenan
Protein activityκ-C. forms weak gels with κ-casein in milk to stabilize neutral dairy products and particles in suspensions; ι-C. and λ-C. have a strong protein interaction in acid
Crystallization controlGels of ι-C. and solutions of λ-C. are freeze-thaw stable, gels of κ-C. exhibit syneresis
Synergistic effects with other hydrocolloidsκ-Carrageenan forms synergistic gels (increased gel strength and elasticity, reduced syneresis) with galactomannans (e.g. LBG) and konjac glucomannan; synergism between starch and ι-carrageenan
Other synergistic effectsSolubility in 50% sugar solutions: κ-C. is hot-soluble, ι-C. is insoluble, λ-C. is soluble; solubility in 10% salt solutions: κ-C. is insoluble, ι-C. and λ-C. are hot-soluble
Negative interactions-
Dosage level in foodsLow to medium (typical 0.02-3%)

Advantages

Successful Additive

Carrageenan is one of the most popular and successful food additives in the world, for stabilising, thickening and gelling food systems.

Unique functional characteristics

It provides unique functional characteristics in food products and non-food systems.

Rich in antioxidants

Carrageenan has antioxidant activity and other properties that make it useful in health supplements.

Improve digestive system

Carrageenan influences the development of beneficial microbial communities in the digestive tract.

Lower Cholesterol Levels

Study shows that carrageenan can reduce the lipid levels and the blood cholesterol levels.

Benefits

Carrageenan plays an important and valued role in modern-day formulations providing texture, structure and physical stability in food and non-food products.

It is also used for cost reduction and added value.

Applications

What are the typical applications for carrageenan?

Carrageenan can be found in a number of foods you eat every day, including yogurts, cheeses, chocolate milk and almond milk, ice cream, salad dressing, jams and jellies, hotdogs, beers and more. 

It can also be found in personal care products like toothpaste, shampoo and air fresheners, body soaps, face wash, makeup, pet food and more.

ApplicationUse level (%)
Hot-processed gelling applications 
Cake glaze0.60 - 0.70
Cheese, imitation block2.20 - 2.70
Cheese, imitation spread0.30 - 0.35
Desserts, water gels (dry mix)0.50 - 0.80
Desserts, water gels (RTE)0.60 - 1.00
Desserts, water gels (sugar free)0.60 - 0.80
Entrapment or encapsulation1.00 - 2.00
Fabricated or formed foods2.00 - 3.00
Fish gels0.50 - 1.00
Frozen dough0.10 - 0.25
Fruit-in-gel0.80 - 1.20
Ham, further processed0.30 - 0.50
Jelly, imitation (low sugar) dry mix1.50 - 2.00
Jelly, imitation (low sugar) RTE1.00 - 1.50
Mayonnaise, imitation0.50 - 1.00
Pasta0.10 - 0.50
Petfood0.20 - 1.00 + LBG
Petfood, gravy0.10 - 0.20 + Guar
Pie filling0.30 - 0.50
Poultry nuggets0.40 - 0.70
Poultry, further processed0.25 - 0.50
Red meats, further processed0.25 - 0.50
Seafood, further processed1.25 - 1.75 + starch
Sorbet0.15 - 0.30 + pectin
Sour cream0.10 - 0.20 + LBG
Surimi or kamaboko0.20 - 0.30 + starch
Tomato sauces0.10 - 0.20 + starch
Whipped cream0.01 - 0.05
Hot-processed thickening applications 
Batter mixes0.10 - 0.30
Coffee creamer0.10 - 0.20
Desserts, creamy whipped0.15 - 0.30
Fruit topping0.30 - 0.50
Mayonnaise, imitation0.40 - 0.60 + starch
Moisture barriers or meat glaze0.80 - 1.20
Salad dressing, hot process0.20 - 0.50
Syrups0.10 - 0.30
Variegates0.30 - 0.80 + starch
Cold-processed thickening applications 
Cheesecake (no bake)0.60 - 1.00
Fruit beverages0.10 - 0.20
Mayonnaise, imitation cold process0.40 - 0.70 + xanthan
Salad dressing (dry mix)0.60 - 1.00
Salad dressing (cold process)0.20 - 0.50
ApplicationUse level (%)
Hot-processed milk thickening applications 
Calcium fortified milk0.02 - 0.04
Chocolate drink0.02 - 0.04
Chocolate milk (HTST)0.02 - 0.04
Chocolate milk (UHT)0.02 - 0.05
Cottage cheese dressing0.01 - 0.05
Cream cheese0.05 - 0.08
Egg nog0.05 - 0.12
Evaporated milk0.005 - 0.020
Ice cream (hard pack)0.010 - 0.015 + guar/CMC/LBG
Ice cream (soft serve)0.02 - 0.03 + guar/CMC/LBG
Infant formula0.02 - 0.03
Shakes (RTE)0.02 - 0.03
Sterilised milk0.01 - 0.03
Soy beverages0.02 - 0.05
Hot-processed milk gelling applications 
Custards (dry mix)0.20 - 0.30
Dutch vla0.015 - 0.045 + starch
Flans (dry mix)0.20 - 0.30
Flans (RTE)0.20 - 0.30
Flans (soy)0.20 - 0.30
Puddings (cold fill)0.20 - 0.60
Pumpkin pie0.45 - 0.55
Cold-processed milk thickening applications 
Beverages, nutritional0.10 - 0.15
Breads2.00 - 3.00
Cheese spreads, sauces0.50 - 1.00
Chocolate beverages, dry mix0.08 - 0.12
Chocolate syrups0.20 - 0.40
Desserts, dry mix0.15 - 0.20
Desserts, aerated (mousse)0.50 - 1.00
Ice cream (dry mix)0.50 - 0.80
Meringue topping0.15 - 0.25

Kappa carrageenan with good gel properties is commonly used in confectionery. Carrageenan is a derivative of galactose, which is insoluble in cold water and gradually dissolved in hot water when heated to 60°C.

However, it is easy to be hydrolyzed in acidic solution so that the gel force is destroyed.
However, when heated in an acidic solution, it is very easy to hydrolyze and destroy the gel force, so you should try not to use acid during the production process, or use a small amount of acid and add a buffer.

Carrageenan has a strong water absorption rate, up to 30 to 40 times, too much water in the production process will prolong the boiling time, too little water can not fully dissolve the gelatin, which will affect the gel ability. The general water consumption is 22 ~ 25 times that of carrageenan.

Here is the suggested carrageenan gummy candy recipe for your reference:

White Sugar: 15Kg   
Starch Syrup: 35Kg   
Carrageenan: 0.5Kg   
Locust Bean Gum: 0.15Kg   
Flavor: 60~80ml
Color: As per Req

Note: A moderate amount of fruit acid and the same proportion of buffer can also be added to the ingredients.

According to the literature, if carrageenan and locust bean gum are compounded in the ratio of 3:1 to 1:3, the strength and structure of the gel can be increased and improved, in addition to enhancing the phenomenon of overcoming dehydration shrinkage.

Is Carrageenan Safe?

An overwhelming body of evidence supports the conclusion that carrageenan is safe and suitable for use in food.

Regulatory authorities in every region of the world including the United States, Europe, China, Japan and Brazil have found carrageenan safe for use in food.

Most recently, in July 2014, the Joint FAO/WHO Expert Committee on Food Additives (JECFA), “concluded that the use of carrageenan in infant formula and formulae for special medical purposes for infants up to concentrations of 1000 mg/L is not of concern”. The committee reviewed all studies, including those claiming negative effects of carrageenan, and concluded that carrageenan was safe, even for those most vulnerable in our population—infants.

In addition, experts from the World Health Organization have placed carrageenan in the best possible category for any food additive, noting it “does not in the opinion of the committee represent a hazard to health.”

The International Agency for Research on Cancer has found carrageenan to be non-carcinogenic. It also doesn’t cause inflammation of the gastrointestinal tract.

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Gino Biotech will always select the most reliable carrageenan producer and manufacturer, and we aim to be your best carrageenan supplier and good partner for other hydrcolloids from China.

Testimonials

Don’t take our word for it, just hear what our satisfied customers have to say!

Testimonial from Gino Biotech's partner Daniel Kennedy

We import kappa carrageenan and other additives from China to Argentina every month, and we have developed a great partnership with Gino Biotech since 2016.

Their dedication to our business is evident in all steps of the orders. We appreciate their great work.

Daniel Kennedy

We are a small factory for the preparation of sausages, We selected only reliable carrageenan suppliers specially to be assured of quality and service. 

No doubt Gino is a very good partner, we will keep the long-term good relationship with them in the future.

Cherly Bansal

Testimonial from Gino Biotech's partner Cherly Bansal

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