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Refined Kappa Carrageenan

Refined Kappa Carrageenan Suppliers in China

Kappa Carrageenan is a high-molecular-weight polysaccharide extracted mainly from Kappaphycus Alvarezii and Eucheuma Cottonii. 

Due to its unique characteristic of gelling ability, moderate viscosity, stability, and high transparency, it is widely used as a gelling and suspending agent, thickener, and emulsifier in food industry to produce fine jelly, gummy candy, ice cream, and processed meat, etc. 

Gino Biotech is one of the global refined kappa carrageenan suppliers in China, we offer a wide range of products from qualified carrageenan factory from China.

Table of Contents

Products We Offer

By Gel Strength
By Mesh

Specification

Refined Kappa Carrageenan

AppearanceWhite to yellowish powder
Moisture(105℃,4h)≤12%
Particle Size90% Crossed 120 mesh
Viscosity(1.5%,75℃,#1sp 30rpm)≥5 mPa.s
Total Ash15-40%
PH (1.0%w/w,60℃)8-11
As (mg/kg)≤3
Pb(mg/kg)≤5
Cd(mg/kg)≤1
Hg(mg/kg)≤1

Gel Strength

(1.5% at 20℃, 12h )

≥900 g/cm²
Acid Insoluble Ash≤1%
Total Plate Count≤5000 cfu/g
Yeast and Moulds≤300 cfu/g
Escherichia ColiNegative by test
SalmonellaNegative by test

Packaging

As one of the global kappa carrageenan suppliers, Gino Biotech provides the finest ingredients from qualified carrageenan factories. 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 competition by offering you the custom 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

Applications

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 stabilising agents, especially 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.

Aside from these functions, carrageenans are used in experimental medicine, pharmaceutical formulations, cosmetics, and industrial applications (like personal care products: toothpaste, shampoo, air fresheners, body soaps, face wash, makeup, pet food and more).

Water-Based Applications - Carrageenan

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

 

Protein-Based Applications - Carrageenan

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

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 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.

Contact Form

Gino Biotech will always be your best kappa carrageenan suppliers, carrageenan factory and a good partner for other hydrocolloids from China.

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