Semi Refined Kappa Carrageenan

Carrageenan Powder Suppliers Manufacturer in China

Kappa Carrageenan is also known as potassium-sensitive carrageenan. It forms strong and brittle gels in the presence of potassium ions.

The kappa semi-refined carrageenan is widely used as a binding agent and clarifier in the food industry for the manufacturing of meat products, condiments, pet foods, air fresheners, and for wort clarifying, etc. 

As one of the carrageenan powder suppliers in China, Gino Biotech offers a wide range of carrageenans including semi-refined kappa from reliable carrageenan powder manufacturers and producer.

Table of Contents

Products We Offer

By Gel Strength
By Mesh


Semi Refined Kappa Carrageenan

AppearanceWhite to yellowish powder
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

Gel Strength

(1.5% at 20℃, 10h )

≥450 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


As one of the global carrageenan powder suppliers, Gino Biotech provides the finest ingredients from qualified carrageenan manufacturer. 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 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


Carrageenan, a soluble fiber & hydrocolloid 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.

Kappa Semi-Refined Carrageenan is used in a variety of commercial applications as a gelling, thickening, and stabilizing agent, especially in the food industry for the manufacturing of meat products, condiments, pet foods, air fresheners, and for wort clarifying, etc. 


E-No. E 407
Origin Seaweed extract
Chemical composition 1. 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) – metabolism 0 kJ (0 kcal); No resorption
Fibre content 100% Soluble fibre
Toxicology Global 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 solution Clear for pure extracts, opaque-turbid for PES
Viscosity of solution in water Medium 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 stability Solutions 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 effect High
pH stability Medium (pH 5.5-9)
Decomposition κ-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 formation High
Emulsion stabilization High
Gelation κ-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 stability κ-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 transparency High
Tendency for gel syneresis κ-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+ ions Gelation with ι-carrageenan
Protein activity κ-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 control Gels of ι-C. and solutions of λ-C. are freeze-thaw stable, gels of κ-C. exhibit syneresis
Synergistic effects with other hydrocolloids κ-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 effects Solubility 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 foods Low to medium (typical 0.02-3%)


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 lipid levels and blood cholesterol levels.


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 carrageenan powder suppliers, and carrageenan manufacturer, and a good partner for other hydrocolloids from China.


Related Products

Scroll to Top

Explore The Good Life With Wonderful Hydrocolloids

These documents were created by experts who have been engaged in the hydrocolloids industry for more than 8 years.

These documents contain the secrets of the industry.

Leave your email to get them, it's 100% free!

The PDF about Food Hydrocolloids

* 39.4 Mb, The download link will be sent to your email.

* Your email information is absolutely safe, we will not disclose it to third parties for any reason.

Get The Exclusive

News, Resources

More about what you'll get from our newsletter!

  • Technical papers, articles and videos on food texture and stability;
  • The newest food trends, consumer demands and texture innovation;
  • The right food gums & stabilizers system that solves your challenge;
  • A team that can handle the complexity and help you formulate products;
  • Supplier selection criteria and methods and other purchasing skills.

Subscribe to Find the Secret to Connecting a Better Healthier Life!