Carrageenan
Carrageenan gum is a naturally-occurred family of marine polysaccharide obtained from seaweed.
Carrageenan
Carrageenan gum is a naturally-occurred family of marine polysaccharide obtained from seaweed.
What is Carrageenan?
Carrageenan gum is a naturally-occurred family of marine polysaccharide obtained from seaweed. They are considered water-soluble dietary fibers.
Carrageenan is a natural, water-soluble polysaccharide extracted from red seaweed that has been used for centuries as a gelling, thickening, and stabilizing agent in a wide range of food and beverage products. It has a unique molecular structure that allows it to form strong gels at low concentrations, making it an ideal ingredient for a variety of applications, from dairy products to meat and poultry. Carrageenan is also known for its ability to improve texture and mouthfeel, enhance flavor, and increase shelf life, making it a popular choice among food manufacturers. As a natural and sustainable ingredient, carrageenan is an excellent choice for companies looking to meet the growing demand for healthier and more environmentally friendly products. Carrageenans are an excellent alternative to animal-based thickeners such as gelatin.
They are used in foods such as baked goods, frozen dough, ice cream, yogurt, cheese or soy milk to:
- Thicken
- Emulsify
- Preserve
Chemically, carrageenans are chains of repeating D-galactose and 3,6-anhydrogalactose units which can be sulfated or non-sulfated. Depending on the specific algae and method of extraction
Origin
The major source of carrageenan gum is red seaweed (also called Irish moss) or algae. Typical characteristics of carrageenans are:
- kappa: forms strong, rigid gels in the presence of potassium ions. It reacts with dairy proteins, and is mainly sourced from Eucheuma cottonii.
- iota: forms soft gels in the presence of calcium ions. It is produced mainly from Eucheuma spinosum.
- lambda: does not gel, and is used to thicken dairy products. The most common source is Gigartina from South America.
Commercial Production of Carrageenan
The following steps are used in producing carrageenan gum:
- Seaweed harvesting
- Cleaning and washing
- Extraction with alkali
- Filtration and concentration
- Processing with potassium chloride
- Gel pressing, drying, milling and blending
- Refined carrageenan can be obtained using the same processing steps except for the use of alcohol instead of potassium chloride.
Looking for a versatile and reliable food ingredient to enhance the texture, stability, and sensory appeal of your food products? Look no further than Carrageenan, now available from Ingreland Ingredients Suppliers!
As a leading provider of top-quality food ingredients, we are proud to offer Carrageenan, a naturally occurring extract derived from red seaweed. At Ingreland, we pride ourselves on our commitment to quality and customer satisfaction. We source our Carrageenan from trusted suppliers, ensuring that our customers receive the best possible product.
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Function
One of the most beneficial properties of carrageenan gum, especially the kappa- form and its ability to form gels. Typically, it’s at 1.0 to 1.5% concentrations. This unique property is dependent on temperature, concentration and ionic strength.
Carrageenan Application
Common carrageenan-containing food products include ice cream, chocolate milk, jellies, meats, yogurt, pudding, infant formula, and cottage cheese. It has also become a fixture in non-dairy milk products like almond milk and soy milk.
Carrageenan is vegan, which has helped manufacturers offer vegan-friendly foods that would otherwise have included gelatin, which does not meet vegan certification.
In general, foods that often utilize carrageenan include:
- Buttermilk
- Chocolate milk
- Coconut water
- Deli meat
- Dressings
- Frozen meals
- Gummies
- Pre-cooked poultry
- Protein shakes
- Smoothies Soups
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Product range
Caglicia™️ KR is a kappa refined carrageenan extracted from certain species of red algae seaweeds. It forms firm, brittle gels. It reacts with proteins, and is mainly sourced from Eucheuma cottonii.
Caglicia™️ KS is a kappa semi-refined carrageenan extracted from certain species of red algae seaweeds. It forms firm, brittle gels.
Caglicia™️ IR is a iota refined carrageenan which forms soft gels in the presence of calcium ions. It is produced mainly from Eucheuma spinosum. It provides great stabilization for protein (including plant-based proteins) with a low mouthfeel contribution.
Caglicia™️ IS is a iota semi-refined carrageenan which forms soft gels in the presence of calcium ions. It is produced mainly from Eucheuma spinosum. It is commonly used with other hydrocolliods in meat processsing products.
Caglicia™️ HTG is carrageenan designed as a gelling agent in jellies. It is easy to used in making transparent fruit jelly with sugar and flavors.
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