Food Grade Carrageenan E407 Natural Seaweed Gelling Agent for Food Industry
High-purity sulfated polysaccharide from Rhodophyta. Viscosity: 5–800 cP (1.5% @75°C). Moisture ≤12%. Compliant with FCC/E407.
Carrageenan is a linear sulfated galactan extracted from red seaweeds (Chondrus, Eucheuma, Gigartina). Its functional properties—gelation, thickening, stabilization—depend on sulfate content and counterion type. Three commercial grades: Kappa (κ), Iota (ι), Lambda (λ). Molecular weight ranges: 788.66 kDa (κ) / 946.77 kDa (ι).
κ with K⁺ yields hard, brittle, thermoreversible gel (syneresis). ι with Ca²⁺ yields elastic, non-syneretic gel.
Stable at pH 7–10; hydrolyzes below pH 3.5 with heating (λ most susceptible).
κ-carrageenan + konjac glucomannan enhances gel strength by 200–300%.
Na-salts soluble; K/Ca salts swell. Hot milk soluble; cold milk dispersible with pyrophosphate.
| Parameter | Value |
|---|---|
| Product Name | Carrageenan (E407) |
| Grade | Kappa / Iota / Lambda |
| Appearance | White to light yellow powder |
| CAS (κ/ι) | 11114-20-8 / 9062-07-1 |
| Moisture | ≤12% |
| pH (1% sol.) | 7.0–10.0 |
| Viscosity (1.5%, 75°C) | 5–800 mPa·s |
| Pb | ≤10 mg/kg |
| As | ≤3 mg/kg |
| Shelf Life | 24 months |
| Type | Gelation Ion | Gel Strength | Syneresis |
|---|---|---|---|
| Kappa | K⁺ | High (1000–2000 g/cm²) | Yes |
| Iota | Ca²⁺ | Moderate (200–500 g/cm²) | No |
| Lambda | None | Non-gelling | N/A |
Meat Emulsions
κ-type 0.2–0.5% + phosphate; improves water holding capacity (WHC) by 15–25%.
Dairy Stabilization
λ-type 0.1–0.3% prevents whey separation; synergizes with LBG.
Confectionery Gels
κ-type 0.6–1.0% with KCl; gel temperature 35–40°C.
Beverage Suspension
ι-type 0.01–0.05% for cocoa/coconut milk stability.
25 kg kraft/PE bags. Custom available.
≤25°C, RH <65%, sealed.
24 months at 25°C/60% RH.
A: 5–800 cP depending on grade and molecular weight distribution.
A: Optimal 1:1 to 1:2 (carrageenan:konjac) for elastic gels.
A: Meets EU 231/2012 and GB 1886.169.
Complete specifications, rheology curves, and formulation guide available upon request.
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