Carrageenan, E407, CAS no.11114-20-8, is a hydrophilic colloid extracted from certain red algae seaweed, it can be divided into K-type (Kappa), I-type (Iota) and L-type (lambda). Carrageenan is often used in food as the thickening, gelatinizing, suspending, emulsifying and stabilizing agents. Uses: in Jelly: jelly made by carrageenan is full of elasticity and has no off-water property. Uses in Soft Sweets:The transparent fruit sweets made by carrageenan have rich fruit flavors and moderate sweetness. tasty, non-stick to teeth. make the products taste well, full of elasticity, have a small viscosity and improve the stability. Uses in Ice Cream: enables ice cream to have a fine, smooth texture and a good taste.
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Carrageenan powder Specification
Item Standard
Appearance Cream white powder
Particle Size 95% pass 120 mesh
Total sulfate (%) 15~ 40
Loss on drying (%) 12
Water viscosity(1.5%, 75C, mPa.s) 20~ 200
Water gel(1.5%, 0.2%KCl, g/cm2) 1200
Transparence (%) 75
Arsenic (As) 3 mg/kg
Lead (Pb) 5 mg/kg
Cadium (Cd) 1 mg/kg
Mercury (Hg) 1 mg/kg
Total plate count 5000 cfu/g
Yeast and moulds 300 cfu/g
Salmonella spp./ 10g Negative
Escherichia coli/ 5g Negative
Pathogenic bacteria Negative
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Carrageenan is made up of sodium, potassium, magnesium and calcium sulphate esters of galactose and 3, 6-anhydrogalactose units. It is a wholly natural ingredient obtained from certain species of red edible seaweed called the Class Rhodophyceae. The popular sources for Carrageenan are the ChondrusCripus, EucheumaCottonii and EucheumaSpinosum species.
The Chondruscrispus species grows mainly in cold water territories such as the northern coasts of the Atlantic while the Eucheuma species are abundantly found in tropical climates like the Philippines. The Philippines has successfully launched and maintained numerous EucheumaCottonii and EucheumaSpinosum seaweed farms providing ample supply and good quality to meet the growing demand.
There are three Carrageenan types which are of commercial interest because of the various applications of hydrocolloids in food and other industrial uses. They are called the Iota, Kappa and Lambda Carrageenan. Marine Hydrocolloids Carrageenan uses the EucheumaCottonii for the production of Kappa Carrageenan and the EucheumaSpinosum for Iota Carrageenan. ChondrusCrispus species is used for production of Lambda Carrageenan.
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Carrageenan 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.
Carrageenan 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.
Carrageenan is a hydrophilic colloid extracted from certain red algae seaweed, it can be divided into K-type (Kappa), I-type (Iota) and L-type (lambda).
In the food industry, Carrageenan is generally used as thickeners, gelling agents, suspending agents, emulsifiers and stabilizers, etc.
The application in the food industry
Carrageenan has strong stability and its dry powder does not readily degrade in long-term placement. It is also very stable in neutral and alkaline solution, it will not be hydrolyzed even when heated. But in acidic solution (especially the pH value â?¤ 4.0), Carrageenan is prone to acid hydrolysis with the gel strength and the viscosity decreased. It is worth noticing that, under neutral conditions, if carrageenan prolonged heating at high temperatures, it will be hydrolyzed to cause the gel strength reduced. All types of carrageenan can be dissolved in hot water and hot milk. When dissolved in hot water, it will form a viscous free running solution with transparent or slightly milky. Carrageenan will absorb water to expansion but cannot be dissolved in cold water.
