Carrageenan is a natural hydrocolloid with unique functionalities obtained from red algae. There are three main commercial classes of carrageenan: KAPPA, IOTA and LAMBDA, which are idealized molecules. Hardly any seaweed yields the ideal carrageenan, but rather a range of intermediate structures.

Carrageenan Applications

Dairy Products

Carrageenan in combination with other food ingredients provides multiple texture options:

  • Firm, demouldable gels;
  • Creamy desserts;
  • Multi-layer desserts;
  • Whipped desserts.

The use of carrageenan provides the following advantages in cheese production:

  • Improve cheese yield by reducing cost of formulation;
  • Reduce the risk of syneresis, improving cheese quality and extending shelf life;
  • Improve processing: slicing, gratting, melting, hot viscosity, quick setting gel;
  • Adjust desired cheese texture from spreadable to gelled;
  • Improve quality providing creamy mouthfeel and flavour release;
  • Free-gelatine low-fat products.

Meat and Poultry Products

The effective gelling capabilities of carrageenan provide meat products with:

  • Increased weight gain/yield;
  • Improved consistency;
  • Improved sliceability/spreadability;
  • Good cohesiveness;
  • Decreased purge;
  • Possibility of producing high quality low fat products;
  • Decreased slicing loss;
  • Improved production economy.

Sauces and Dressings

  • Suspending particles;
  • Increasing the viscosity;
  • Improving the mouthfeel of the sauce.

Confectionery Products and Water Desserts

Vegetable gummy Candies can be manufactured using special carrageenan with special properties for handling the critical production process.

  • Providing different textures from chewy and elastic to shorter bite texture.

Carrageenan will provide water and fruit based dessert gels with the power of texture.

  • Unlimited texture possibilities, including gelatine-like textures.
Class of carrageenanCarrageenan texturePackagingShelf life
KAPPA• Rigid and brittle gels
• With syneresis
Polylined paper bags24 months
IOTA• Elastic and thixotropic gels
• Without syneresis
Polylined paper bags24 months
LAMBDA• No gels
• Thickening agent
Polylined paper bags24 months
Only standard products are listed, on customers request individual products can be produced.