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Food Grade Carrageenan E407 Natural Seaweed Gelling Agent for Food Industry
  • Food Grade Carrageenan E407 Natural Seaweed Gelling Agent for Food Industry
  • Food Grade Carrageenan E407 Natural Seaweed Gelling Agent for Food Industry
  • Food Grade Carrageenan E407 Natural Seaweed Gelling Agent for Food Industry
  • Food Grade Carrageenan E407 Natural Seaweed Gelling Agent for Food Industry
Food Grade Carrageenan E407 Natural Seaweed Gelling Agent for Food Industry

Food Grade Carrageenan E407 Natural Seaweed Gelling Agent for Food Industry

Place of Origin China
Brand Name YIZ KONJAC
Model Number Kappa，Iota，Lambda
Product Details
Function:
Thickener, Gelling Agent, Stabilizer
Allergeninfo:
Generally Recognized As Safe (GRAS), Allergen-free
Phrange:
4.0 - 10.0
Allergeninformation:
Generally Recognized As Safe, No Known Allergens
Storageconditions:
Cool, Dry Place Away From Direct Sunlight
Source:
Red Seaweed (Chondrus Crispus And Others)
Foodapplications:
Dairy Products, Meat Products, Desserts, Beverages
Regulatorystatus:
Generally Recognized As Safe (GRAS) By FDA
Geltype:
Thermoreversible Gel
Cas No:
9000-07-1
Apperance:
Off-white Powder
Shelflife:
2 Years
Type:
Hydrocolloid
Highlight: 

Seaweed Gelling Agent Carrageenan

,

Food Grade Carrageenan

,

Food Industry Carrageenan

Payment & Shipping Terms
Minimum Order Quantity
200g
Packaging Details
25kg/bag
Payment Terms
L/C,D/A,D/P,T/T,Western Union
Product Description
Carrageenan (E407) | Technical Grade Specifications
ISO 9001:2025Kappa · Iota · LambdaCAS 11114-20-8 / 9062-07-1

High-purity sulfated polysaccharide from Rhodophyta. Viscosity: 5–800 cP (1.5% @75°C). Moisture ≤12%. Compliant with FCC/E407.

Product Characterization

Carrageenan is a linear sulfated galactan extracted from red seaweeds (Chondrus, Eucheuma, Gigartina). Its functional properties—gelation, thickening, stabilization—depend on sulfate content and counterion type. Three commercial grades: Kappa (κ), Iota (ι), Lambda (λ). Molecular weight ranges: 788.66 kDa (κ) / 946.77 kDa (ι).

Functional Advantages
Precise Gel Modulation
κ with K⁺ yields hard, brittle, thermoreversible gel (syneresis). ι with Ca²⁺ yields elastic, non-syneretic gel.
pH Stability Profile
Stable at pH 7–10; hydrolyzes below pH 3.5 with heating (λ most susceptible).
Synergy with Non-Ionic Gums
κ-carrageenan + konjac glucomannan enhances gel strength by 200–300%.
Cold Water Solubility
Na-salts soluble; K/Ca salts swell. Hot milk soluble; cold milk dispersible with pyrophosphate.
Quantitative Specifications
ParameterValue
Product NameCarrageenan (E407)
GradeKappa / Iota / Lambda
AppearanceWhite to light yellow powder
CAS (κ/ι)11114-20-8 / 9062-07-1
Moisture≤12%
pH (1% sol.)7.0–10.0
Viscosity (1.5%, 75°C)5–800 mPa·s
Pb≤10 mg/kg
As≤3 mg/kg
Shelf Life24 months
Grade-Dependent Rheology
TypeGelation IonGel StrengthSyneresis
KappaK⁺High (1000–2000 g/cm²)Yes
IotaCa²⁺Moderate (200–500 g/cm²)No
LambdaNoneNon-gellingN/A
Application-Specific Recommendations

Meat Emulsions

κ-type 0.2–0.5% + phosphate; improves water holding capacity (WHC) by 15–25%.

Dairy Stabilization

λ-type 0.1–0.3% prevents whey separation; synergizes with LBG.

Confectionery Gels

κ-type 0.6–1.0% with KCl; gel temperature 35–40°C.

Beverage Suspension

ι-type 0.01–0.05% for cocoa/coconut milk stability.

Packaging & Stability Data
Packaging
25 kg kraft/PE bags. Custom available.
Storage
≤25°C, RH <65%, sealed.
Accelerated Stability
24 months at 25°C/60% RH.
Technical FAQ
Q: Viscosity variation range?
A: 5–800 cP depending on grade and molecular weight distribution.
Q: Synergistic ratio with konjac?
A: Optimal 1:1 to 1:2 (carrageenan:konjac) for elastic gels.
Q: Heavy metal compliance?
A: Meets EU 231/2012 and GB 1886.169.
Request Technical Datasheet

Complete specifications, rheology curves, and formulation guide available upon request.

Send Technical Inquiry

Tags:

carrageenan food additive,

carrageenan fda,

carrageenan powder

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8613647273770
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