Carrageenan
A sulfated polysaccharide hydrocolloid which is extracted from the red seaweed (families Gigartinaceae and Solieriaceae of the class Rodophyceae). This Kappa grade form produces a more rigid, thermally reversible gel and requires potassium ions for gelling. It is used widely as a thickening, stabilizing, gelling, suspending and emulsifying agent. It improves the texture of foods, prevents liquids from separating, holds moisture, creates a more uniform structure in foods and improves mouthfeel.
Carrageenan is listed as GRAS and is approved for use in foods; 21CFR Part 172.620.
Applications — Food
Dairy Drinks (Chocolate Milk; Flavored Milks; Plant-Based Drinks) — Stabilizes cocoa and protein suspensions, preventing separation. Improves body and mouthfeel in dairy and plant-based beverages.
Dairy Desserts and Puddings — Provides gelation and thickening in flans, puddings, and custards. Controls syneresis and supports clean slices in set desserts.
Ice Cream and Whipped Systems — Helps control ice crystal growth and overrun stability. Adds creaminess and stabilizes air in whipped creams and mousses.
Processed Meats and Pates — Binds water and improves texture in deli meats and sausages. Enhances slice-ability and yield while supporting reduced-fat forms.
Confectionery and Gels — Forms thermo-reversible gels and jellies and gummy candies. Allows gelatin replacement or extension in vegan/vegetarian formats.
Applications — Cosmetics/Personal Care/Industrial
Pharmaceutical and Biomedical Products — Used in capsules, gels, delivery systems, and other formulations due to its gel-forming and film-forming properties.
Personal Care and Cosmetics — Works as a thickener and stabilizer in creams, lotions and gels. Provides smooth gel structure in products like toothpaste and face gels.
Air Fresheners and Gel Systems — Forms clear, elastic gels for air fresheners and similar type gels. Acts as a suspending and binding agent in household gel products.
