Carrageenan

A natural food-grade hydrocolloid extracted from red edible seaweeds (Rhodophyceae), carrageenan is a family of sulphated polysaccharides used as a gelling, thickening and stabilizing agent in food and industrial applications. Sourced from species such as Eucheuma cottonii, Eucheuma spinosum and Chondrus crispus, carrageenan is commonly available in three commercial types with distinct functional properties:

• Kappa carrageenan: forms strong, brittle gels (potassium-sensitive) — commonly produced from Eucheuma cottonii.
• Iota carrageenan: forms soft, elastic gels (calcium-sensitive) — commonly produced from Eucheuma spinosum.
• Lambda carrageenan: does not gel but provides high viscosity and mouthfeel — typically from Chondrus crispus.

Key commercial benefits

• Multifunctional: provides gelling, thickening, stabilizing and suspension properties.
• Consistent performance: reliable texture control and mouthfeel in aqueous and dairy systems.
• Clean-label natural ingredient: derived from seaweed and used widely in food applications (commonly identified as E407 in many markets).

Typical applications

• Dairy and plant-based milk products: yoghurts, flavored milks, creamers, ice cream
• Desserts and confectionery: puddings, custards, gelled desserts, jelly shakes
• Beverage and pearls: bubble tea pearls, stabilizers for flavored drinks
• Processed meats and seafood: stabilizing and binding in sausages and meat emulsions
• Cheese and spreads: texture control and melt profile modification

Commercial and handling notes

• Supplied as a dry, food-grade hydrocolloid suitable for industrial processing; available in commercial grades tailored to specific applications.
• Hygroscopic — store in a cool, dry place in sealed packaging to preserve functional properties.
• Performance depends on formulation variables (ionic environment, temperature, concentration); technical evaluation and small-scale trials are recommended when switching grades or suppliers.

For food manufacturers and ingredient buyers looking to specify a stabilizer with predictable gel/viscosity characteristics, carrageenan offers flexible, application-specific functionality across dairy, beverage, confectionery and processed meat sectors.