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.  

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. 

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

CategoryThickeners, Stabilizers
E NumberE407, E407a
CAS No.9000-07-1
H.S. Code1302391100
PackagingCartons, Bags
Payment TermT/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:
  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 TypeKappaIotaLambda
Hot (80 C) waterSolubleSolubleSoluble
Cold (20 C) waterSodium salt solubleSodium salt solubleAll salts soluble
Hot (80 C) milkSolubleSolubleSoluble
Cold (20 C) milkInsolubleInsolubleThickens

Cold milk

(TSPP added)

Thickens or gelsThickens or gels


Thickening or gelling

50% sugar solutionsSoluble hotInsolubleSoluble
10% salt solutionsInsolubleSoluble hotSoluble hot
Effect of cations

Strongest gels

With potassium

Strongest gels

With calcium

Gel textureFirm, brittleSoft, elasticNon-gelling
Hysteresis10-20 C5-10 CNon-gelling
Freeze-thaw stabilityNoYesYes

Synergy with locust

Bean gum

Synergy with konjac gumYesNoNo
Synergy with starchNoYesNo
Shear reversibilityNoYesYes
Acid stability

Hydrolysis in solution, accelerated by heat;

gels are stable

Hydrolysis in solution, accelerated by heat;

gels are stable

Protein reactivity

Specific reaction

with kappa-casein

Strong protein interaction in acidStrong 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.


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?

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.

Please complete the fields below and we will respond to you as soon as possible. 


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