Kappa Carrageenan
Your Premier kappa Carrageenan suppliers
What is Kappa Carrageenan
Kappa Carrageenan is a hydrocolloid extracted from red seaweeds that is widely used in the food industry and in certain scientific and industrial applications. Â
As one of the professional kappa carrageenan suppliers, exporters in China, Gino is dedicated to supplying superior carrageenan products from reliable manufacturers. With our variety of Gelling / Stabilizing systems, we can create tailor-made solutions perfectly matched to the needs of our customers.Â
Contact us to ask about a single hydrocolloid gum or food stabilizers (blends & systems) that would work for your products. Should you have any questions please feel free to send an email to [email protected].
Your Premier kappa carrageenan suppliers
Kappa Carrageenan
| Category | Thickeners, Stabilizers |
|---|---|
| E Number | E407, E407a |
| CAS No. | 9000-07-1 |
| H.S. Code | 1302391100 |
| Origin | China |
| MOQ | 500 KG |
| Packaging | Cartons, Bags |
| Payment Term | T/T, L/C |
GINO_Your Premier Kappa Carrageenan Suppliers
What is Carrageenan Made of?
Where is carrageenan obtained from?
The main species of Rhodophyceae used in the commercial production of carrageenan include Eucheuma cottonii and E. spinosum, now reclassified as Kappaphycus alverezii (Cottonii) and Eucheuma denticulatum (Spinosum).
Eucheuma cottony and E. spinosum are now heavily used by carrageenan producers and are harvested in large quantities in Indonesia and the Philippines.
How is Carrageenan Made?
Raw Material (Seaweeds) Acceptance → Alkali Treatment → Washing & Soaking → Boiling → Filtering → Pushing Strips → Freezing → Dehydrating → Granulating →  Drying → Crushing → Sieving → Blending → Packaging → Metal Detecting → Finished Product
Our Carrageenan Range
All-in-one Specification
| Sensory Characteristics: | ||
| It is a fine granulometry powder with a slightly off white color and neutral odor and taste. | ||
| Chemical And Physical Characteristics: | ||
| Â | Kappa Refined | Kappa Semi-Refined |
| Viscosity(1.5% 75℃) | ≥ 5 mPa.s | ≥ 5 mPa.s |
| Gel Strength(1.5%+0.2% KCL 20℃) | ≥1,300 g/cm2 | ≥450 g/cm2 |
| Moisture(105℃) |  ≤12% |  ≤12% |
| Total Ash (550℃) | 15-40% | 15-40% |
| pH (1%) | 8-11 | 8-11 |
| Sulphates | 15-40% | 15-40% |
| Acid Insoluble Ash | ≤ 1% | ≤ 1% |
| Acid Insoluble Matter | ≤2% | ≤15% |
| Lead (Pb) | ≤5 ppm | ≤5 ppm |
| Arsenic (As) | ≤3 ppm | ≤3 ppm |
| Mercury (Hg) | ≤1 ppm | ≤1 ppm |
| Cadmium (Cd) | ≤2 ppm | ≤2 ppm |
| Microbiological Characteristics: | ||
| Total Plate Count | Max 5,000 CFU/g | Max 5,000 CFU/g |
| Yeast and Moulds | Max 300 CFU/g | Max 300 CFU/g |
| E.Coli | Absent in 5g | Absent in 5g |
| Salmonella | Absent in 10g | Absent in 10g |
Functional Properties
Summary of Carrageenan Properties
| Carrageenan Type | Kappa | Iota | Lambda |
| Solubility | |||
| Hot (80 C) water | Soluble | Soluble | Soluble |
| Cold (20 C) water | Sodium salt soluble | Sodium salt soluble | All salts soluble |
| Hot (80 C) milk | Soluble | Soluble | Soluble |
| Cold (20 C) milk | Insoluble | Insoluble | Thickens |
Cold milk (TSPP added) | Thickens or gels | Thickens or gels | Increased Thickening or gelling |
| 50% sugar solutions | Soluble hot | Insoluble | Soluble |
| 10% salt solutions | Insoluble | Soluble hot | Soluble hot |
| Gelation | |||
| Effect of cations | Strongest gels With potassium | Strongest gels With calcium | Non-gelling |
| Gel texture | Firm, brittle | Soft, elastic | Non-gelling |
| Syneresis | Yes | No | Non-gelling |
| Hysteresis | 10-20 C | 5-10 C | Non-gelling |
| Freeze-thaw stability | No | Yes | Yes |
Synergy with locust Bean gum | Yes | No | No |
| Synergy with konjac gum | Yes | No | No |
| Synergy with starch | No | Yes | No |
| Shear reversibility | No | Yes | Yes |
| Acid stability | Hydrolysis in solution, accelerated by heat; gels are stable | Hydrolysis in solution, accelerated by heat; gels are stable | Hydrolysis |
| Protein reactivity | Specific reaction with kappa-casein | Strong protein interaction in acid | Strong protein interaction in acid |
Carrageenan Benefits
Carrageenan plays an important and valued role in modern-day formulations providing texture, structure and physical stability in food and non-food products.
It is also used for cost reduction and added value.
Applications
What Foods Contain Carrageenan?
Carrageenan can be found in a number of foods you eat every day, including yogurts, cheeses, chocolate milk and almond milk, ice cream, salad dressing, jams and jellies, hotdogs, and more. It can also be found in personal care products like toothpaste, shampoo and conditioner, body soaps, face wash, makeup, and more.
NON DAIRY: Relishes, Pizza, Barbecues Sauces, Bodying, Pudding, Emulsion, Stabilization.         ,
FROZEN DESSERTS: Ice Cream, Ice Milk, Whey Preservation, to Control Meltdown, Dessert Gels.
PASTURISED MILK PRODUCTS: Chocolates, Fruit Flavored Suspension, as Bodying, Creaming Mixture for Cling, Cottage cheese.
STERILIZED MILK PRODUCTS: Chocolate etc. as Suspension, Bodying, as Controlled Calories), Evaporated Emulsion, Stabilization, Infant Formulation, Fat & Protein Stabilization.
MILK GELS: Cooked Flans/Custards as Gelation,
PUDDING & PIE FILLING: Starch Base. Level Starch, Dry Mix Cooked with Milk as Gelatinization.
WHIPPED PRODUCTS: Aerosol Whipped Cream, Stabilize Overrun, as Emulsion.
Is Carrageenan in Toothpaste?
- Pharmaceutical industry: used as Film forming, Active Ingredient, Water retention, Various gelling properties.
- Carrageenan in Cosmetics & Carrageenan in skin care personal care applications: Body creams, Facial masks, Eye lash masks, Toothpaste, Makeup remover.
- Carrageenan in cat food
- Air freshener gels.
- Related Products​
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We focus our main attention on various kinds of high-quality Hydrocolloids and Stabilizing systems.
No matter you are the manufacturer, supplier, exporter, importer, or distributor, wholesaler, retailer, we could help you find the perfect gums for your application.
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