CAS: 9000-07-1
Carrageenan is a natural additive that offers thickening and preservation properties to a variety of applications.
Applications for carrageenan on food and drinks include:
- Desserts, ice cream, cream, milkshakes, yogurts, salad dressings, sweetened condensed milks
- Sauces: to increase viscosity
- Beer: clarifier to remove haze-causing proteins
- Pâtés and processed meats (e.g., ham): substitute for fat, increase water retention, increase volume, or improve slicing
- Confectionery
- Plant milks and meat alternatives
- Diet sodas: to enhance texture and suspend flavours
- Pet food
We offer various types of Carrageenan:
1)Kappa Carrageenan, suitable for ice cream, meat products, cream/pudding and cacao drinks, available in k-water and k-milk version.
Properties:
-Gel formation with Ca2+ and K+
-Brittle, firm gels
-Sinerginsm with Tara, LBG and Konjac
-Thermoreversible
-High protein reactivity
-Tendency to syneresis
-No freeze-thaw stability
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2)Iota Carrageenan, used in dressing, dairy desserts and cold-filled products.
Properties:
-Gel formation with Ca2+
-Smooth and elastic gel
-No syneresis
-Freeze-thaw stability
-Low milk reactivity
-Little synergism
-Cold filling possible
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3)Lamda Carrageenan, suitable for Istant products.
Properties:
-Cold and Hot soluble
-Provides viscosity
-Low milk reactivity
-No synergism
We offer carrageenan as single ingredient (standardized with Dextrose or with Salts), in blend with other hydrocolloids, or as a blend of different type of carrageenan according to the final applications.
