• ✅ Natural seaweed source safe food additive: Extracted from natural red seaweed, a natural sulfated polysaccharide colloid, widely recognized as a safe food thickening and gelling agent, compliant with global food additive safety standards.
• ✅ High gel strength excellent gelling performance: Gel strength ≥1400 g/cm² (in KCl solution), forms elastic and thermoreversible gel at low concentration, with clear and transparent gel texture, ideal for jelly, pudding and meat products.
• ✅ Outstanding thickening & stabilizing effect: Effectively increases system viscosity, prevents precipitation and delamination of beverages and dairy products, improves product texture and taste stability, and maintains uniform product state during shelf life.
• ✅ Good thermal & acid stability: Maintains stable performance within a wide pH range of 8.0-11.0, has good heat resistance, adapts to various food thermal processing technologies such as high temperature sterilization and baking.
• ✅ Strict microbial & heavy metal control: Strictly controlled heavy metal indicators (As ≤3.0mg/kg, Pb ≤5.0mg/kg, Hg ≤1.0mg/kg, Cd ≤2.0mg/kg) and microbial indicators, fully meets food safety and hygiene requirements, safe for long-term use.
• ✅ Uniform 60 mesh fine powder easy to dissolve: 90% passes 60 mesh sieve, uniform particle size, good fluidity, easy to disperse and dissolve in water, convenient for batching and production, improves production efficiency.
• ✅ Good synergy with other colloids: Has good synergistic effect with konjac gum, xanthan gum, locust bean gum and other food colloids, can adjust gel elasticity, hardness and water retention performance, flexibly meets different product texture requirements.
• ✅ Wide food application versatility: Suitable for dairy products, meat products, beverages, jellies, candies, baked goods and plant-based food, plays multiple roles of gelling, thickening, emulsifying, stabilizing and water retention.
• ✅ Low acid-insoluble ash high purity: Acid-insoluble ash ≤1.0%, high product purity, few impurities, ensures clear and transparent gel, does not affect the appearance and taste of final products.
• ✅ Mature production stable supply: Advanced refined extraction and purification process, strict quality control system, stable batch quality, supports long-term stable bulk supply for food manufacturers and formula enterprises.

Carrageenan (CAS 9000-07-1) is a natural sulfated polysaccharide colloid extracted from red seaweed, appearing as yellowish to white flowing powder.

As a classic natural food hydrocolloid, it has excellent gelling, thickening, emulsifying and stabilizing properties, and can form thermoreversible elastic gel in aqueous solution. It is widely used in dairy products, meat processing, beverages, jellies, candies and baked goods to improve product texture, enhance water retention and maintain system stability. This product is refined by advanced extraction and purification process, with strictly controlled heavy metals and microbial indicators, fully meeting food safety requirements. In addition to food industry, it is also used in daily chemical, pharmaceutical and other fields as thickener and excipient. It is a multifunctional natural gum with wide industrial applications.

• Carrageenan Gum Powder
• CAS 9000-07-1
• Refined Carrageenan
• Seaweed Extract Polysaccharide Gum
• Sulfated Galactan Gum
• Food Grade Carrageenan Thickener
• Kappa Carrageenan Powder
• Natural Vegetable Gelling Agent

1. Food Gelling & Dessert Products (Core Application): The most classic application. Used as gelling agent in jelly, pudding, soft candy, jam and other products. It forms transparent, elastic and smooth gel with good thermal reversibility, gives products delicate taste and stable texture, and is the core raw material for most gel desserts.

2. Dairy & Beverage Industry: Used as stabilizer and thickener in milk drinks, yogurt, plant protein drinks and ice cream. It prevents protein precipitation and fat stratification, improves product smoothness and taste, enhances creaminess of dairy products, and maintains stable quality during shelf life.

3. Meat & Aquatic Product Processing: Used in ham, sausage, canned meat, surimi products and restructured meat as binder and water retaining agent. It improves product sliceability, elasticity and water holding capacity, reduces cooking loss, enhances product yield and taste, and is an important quality improver for meat products.

4. Bakery & Confectionery: Used in bread, cakes, fillings and candies to improve dough water retention, delay starch retrogradation, extend product shelf life, and endow candy with good elasticity and non-stick performance.

5. Personal Care & Daily Chemicals: Used as thickener, emulsifier and suspending agent in shampoo, body wash, facial cleanser, toothpaste and skin care products. It improves product viscosity and system stability, gives skin care products smooth skin feel, and has good compatibility with other cosmetic raw materials.

6. Pharmaceutical & Other Industrial Uses: Used as excipient and sustained-release carrier in pharmaceutical industry for capsule, suspension and sustained-release preparation; also used in textile printing and dyeing, building materials and other industries as thickener and sizing agent.

A1: Carrageenan is a negatively charged sulfated polysaccharide. In aqueous solution, when heated, its molecular chains disperse and dissolve; when cooled, the molecular chains form a double helix structure and further assemble into a three-dimensional gel network, locking water molecules to form elastic gel. Cations such as potassium ions can significantly promote gel formation and improve gel strength. Different types of carrageenan form gels with different hardness and elasticity.

A2: The addition amount varies with application scenarios. For jelly and pudding, it is usually 0.3-1.0%; for dairy beverages and yogurt, it is 0.05-0.3%; for meat products, it is 0.2-0.8%; for ice cream, it is 0.1-0.4%. The optimal dosage should be determined according to specific formula, product texture requirements and raw material compatibility test.

A3: Carrageenan is easy to agglomerate when directly added to water. It is recommended to first mix it evenly with sugar, salt or other dry powder raw materials to disperse the powder, then add it to warm water at 60-80℃ under stirring, and heat it to above 80℃ with continuous stirring until it is completely dissolved. After complete dissolution, cooling will form a uniform gel. Sufficient heating and stirring are the key to ensure full dissolution and avoid agglomeration.

A4: Carrageenan powder is easy to absorb moisture, so it must be stored in tightly sealed original packaging in a cool, dry and well-ventilated warehouse. Avoid humid environment and direct sunlight, and do not store together with substances with strong odor to prevent odor absorption. The product is easy to agglomerate after moisture absorption, which will affect dissolution and use effect. The shelf life is 24 months under proper sealed storage.

A5: Yes. Carrageenan is extracted from natural red seaweed, belonging to plant-derived raw materials, free of animal ingredients, suitable for vegan, vegetarian and halal food production. It is a widely recognized plant-based gelling and thickening agent in the global plant-based food industry, which can replace animal-derived gelatin in most gel scenarios.

A6: Carrageenan has good synergistic effect with konjac gum, locust bean gum and xanthan gum. For example, compounding with konjac gum can significantly improve gel elasticity and water retention, reduce brittleness of pure carrageenan gel; compounding with locust bean gum can adjust gel hardness and elasticity. Through compounding with other colloids, the texture and performance of the product can be flexibly adjusted to meet different product requirements.