Joyful Nutritional Supply Co.,ltd
Mineral Nutrients Manufacturer and Customized Solution Provider
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Carrageenan is a hydrophilic colloid extracted from red algae seaweeds such as Eucheuma, Gelidium, and Staghorn. Its chemical structure is composed of calcium, potassium, sodium, and ammonium salts of polysaccharide sulfates composed of galactose and dehydrated galactose.
Carrageenan is white or light brown granules or powders with a sticky taste. It dissolves in water at about 80°C to form a viscous, transparent or slightly milky, easy-to-flow solution.
Based on the excellent properties of carrageenan such as gelling, thickening, emulsification, film formation, and stable decomposition, it is usually used as a thickener, gelling agent, suspending agent, emulsifier, and stabilizer in the food industry. At the same time, it has been safely used as a natural food additive for many years and is a soluble dietary fiber that can be digested by the human body.
Carrageenan is known for being both versatile and safe for consumption, and it meets the highest quality standards for food production, including Kosher, Halal, and GMO-free certifications. It is a non-toxic ingredient that can be used in a variety of culinary applications, including dairy products, plant-based alternatives, sauces, dressings, and, of course, jellies and puddings.
1. K-type refined carrageenan (Kappa Carrageenan – Refined)
K-type refined carrageenan is usually extracted from red algae (such as laver), and is refined to remove impurities and ensure higher purity. Its main characteristics are the ability to form a strong gel in water and strong structure in the formed gel.
2. K-type semi-refined carrageenan
Compared with refined carrageenan, K-type semi-refined carrageenan has lower purity and contains more natural impurities. This makes its solubility and gel strength slightly inferior, but it still retains the basic gel properties.
3. Iota Carrageenan – Refined
Iota Carrageenan is derived from red algae and is refined to remove impurities and ensure its purity. Iota Carrageenan is characterized by a soft and elastic gel, which is suitable for foods that require a soft texture.
4. Iota Carrageenan – Semi-refined
Iota Carrageenan has a lower purity than refined carrageenan and retains more natural impurities. It has the same soft gel properties as refined Iota Carrageenan, but the gel strength is slightly lower and the price is more economical.
5. MZ carrageenan granules (wort clarifier)
MZ carrageenan granules are a type of carrageenan specially used for wort clarification. It is a carrageenan processed by a special process, which can effectively remove impurities and suspended matter in wort and improve the transparency of wort.
For jellies, Kappa Carrageenan is the best option due to its ability to form firm, solid gels that hold their shape and texture well. Kappa carrageenan is ideal for fruit jellies, gummies, and other firm-textured gelatin desserts.
For puddings, Iota Carrageenan is more commonly used. Iota carrageenan forms soft, smooth, and flexible gels, making it perfect for puddings and custards that require a creamy, soft texture. Iota’s ability to maintain its gel integrity without becoming too firm is ideal for these delicate desserts.
I
n some applications, a blend of both Kappa and Iota may be used to achieve the desired texture and consistency, giving manufacturers flexibility in their formulation.
| Test Items | Standard Specification |
| Color | White or canary yellow to tan |
| Condition | Powder or granular |
| Particle size | 90% pass 80 mesh |
| Sulfuric ester (count as SO₄, %) | 15-40 |
| Viscosity /mPa ·s | ≤30 |
| Loss on drying (w/%) | ≤12 |
| Total Ash Content (w/%) | 15-40 |
| Acid Insoluble Ash (w/%) | ≤1 |
| Acid insoluble matter(w/%) | ≤15 |
| PH level | 8-11 |
| Potassium Gel strength | 500-1000g/cm2 |
| Pb/(mg/kg) | ≤5 |
| As/(mg/kg) | ≤3 |
| Cd/(mg/kg) | ≤2 |
| Hg/(mg/kg) | ≤1 |
| Total plate count (CFU/g) | ≤5000 |
| Yeast & Moulds (CFU/g) | ≤300 |
| E.Coli/(MPN/g) | <3 |
| Salmonella(25g) | Negative |
As a good coagulant, carrageenan can replace the usual agar, gelatin and pectin.
1. The jelly made with agar is not elastic enough and is expensive.
2. The disadvantage of using gelatin to make jelly is that the coagulation and melting points are low, and low temperature refrigeration is required for preparation and storage.
3. The disadvantage of using pectin is that it needs to add highly soluble sugar and adjust the appropriate pH value to coagulate.
4. Carrageenan does not have these disadvantages. The jelly made with carrageenan is elastic and has no water separation. Therefore, it has become a commonly used gelling agent for jelly.
1. It is Excellent transparency, good elasticity, less w ater, smooth taste.
2. It Can quickly lift kno t without freezing.
3. It has Moderate gel strength, good gloss, strong water retention.
4. It is Easy to use, c ost-effective, improve the quality of products.
5. It is rich in w ater-soluble die tary fiber and belongs to high-dietary fiber foods.
After years of dedicated research and production experience in carrageenan, agar, konjac gum and their compound products, our company has a high-quality technical team to provide customers with comprehensive technical support from product development, production to terminal product application, and promptly answer various problems encountered in your application.
Specialized in production of Nutritional Ingredients for over 10 year.
4 intelligent production lines and CNAS Verified laboratory.
Invented More than 20 corn technology in production of application of Nutritional ingredients, including Microencapsulation technology, encapsulation technology, nanoparticle technology.
Own more than 1000 formulations for customer's applications.
Export to more than 80 countries with more than 300 satisfied customers.