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For over 50 years, AEP Colloids has been a trusted carrageenan supplier in the food and pharmaceutical industry.
Dairy, Bakery, Beverages, Powdered Drinks, Processed Meats, Desserts, kappa, iota, lambda, Food Grade
Carrageenan is an extract of red seaweeds of the Gigartinaceae, Solieriaceae, and Hypneaceae families. With gelling and non-gelling types, Carrageenan can be broken down into three main categories designated by the Greek letter prefixes kappa, iota and lambda. The kappa Carrageenan produces a brittle gel with syneresis that can be strengthened with the addition or in the presence of Potassium cations. Iota Carrageenan also produces a gel but is more elastic in nature and produces no syneresis. The iota Carrageenan gel can be strengthened best with the addition or in the presence of Calcium cations. The last type, lambda Carrageenan, is a non-gelling type that can hydrate in hot or cold solution of water or milk to thicken and stability. The Carrageenan extract is manufactured by washing the dried seaweed to remove undesired material, followed by a hot alkaline extraction under agitation to disintegrate the plant material. Depending on grade and end-use requirements, the material may be decolorized with charcoal prior to it being filtered. The filtered material is then evaporated to remove about half its volume and recovered via alcohol precipitation or drum drying. This precipitate is then ground to specification and packaged.
Carrageenan can be utilized in many applications for its ability to gel, thicken and to stabilize proteins. As a replacement for gelatin in dessert gels, kappa Carrageenan can be used in combination with Locust Bean Gum, as well as iota Carrgeenan, to create a resilient, non-brittle gel similar to gelatin. The synergy between kappa Carrageenan and Locust Bean Gum improves the product to create a high strength gel with more elasticity while removing the syneresis typically associated with kappa gels. When combined with starch, Carrageenan can be used to create an egg-less custard for milk puddings and pie fillings. In milk beverages, Carrageenan is an effective stabilizer in preventing settling and adding a smooth mouth feel to the final product. Carrageenans can also be used in cheese, ice cream, bakery applications as well as meat, fish, and poultry.
AEP Colloids is one of the leading carrageenan suppliers and distributors in the industry. For more information, or to purchase carrageenan, please contact us online or call us at 1-800-848-0658.
Types: Kappa carrageenan, Iota Carrageenan and Lambda Carrageenan.
Appearance: Off white to brown powder
Solubility: kappa and iota requires heating to 70°C, lambda is hot and cold soluble.
Solubility: kappa and iota requires heating, lambda rapid hydration
pH: 7.0 – 11.0
pH Stability Range: 4.5 – 11.0
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