Carrageenan is a critical hydrocolloid for water and protein management in food matrices. Extracted from red seaweed, it provides unique stabilization in dairy products through electrostatic bonding with casein micelles.
Transitioning from random coils to a double helix structure upon cooling, it forms a 3D gel network in the presence of potassium (K+) or calcium (Ca++) ions.
Forms the strongest gel. Effectively prevents whey separation (syneresis) in dairy products.
Offers an elastic and soft gel structure. Provides excellent freeze-thaw stability and flavor release.
Does not gel; dissolves in cold water to provide high viscosity and a creamy mouthfeel.
| Application Area | Recommended Type | Objective | Dosage Range |
|---|---|---|---|
| Chocolate Milk | Kappa / Iota Blend | Suspending cocoa particles | 0.02% - 0.05% |
| Puddings & Desserts | Kappa | Structure formation and gloss | 0.10% - 0.30% |
| Meat Products | Kappa (Refined) | Water binding and sliceability | 0.50% - 1.00% |
Our expert engineering team is ready to determine the most suitable Carrageenan type for your production process.
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