Iota Carrageenan for Soft Gels & Dressings Elastic Thermoreversible with Calcium

Carrageenan comes from humble seaweeds—Chondrus crispus (Irish moss) and Eucheuma species—grown in clean coastal waters. Our partners in the Philippines and Indonesia cultivate these algae using traditional farming methods, then we gently extract the polysaccharide to preserve its natural structure. No harsh solvents, no genetic modification. Just seaweed, water, and care.

Unlike many synthetic thickeners, carrageenan forms a three-dimensional network that mimics the texture of fats and proteins. It's why a spoonful of ice cream melts slowly, why a slice of ham stays juicy, and why a plant-based latte feels creamy. Our three grades—Kappa, Iota, Lambda—each tell a different story:

• Kappa – the builder: creates firm, brittle gels (think jelly candies).
• Iota – the gentle one: soft, elastic gels that recover after stirring (salad dressings).
• Lambda – the smoother: never gels, but adds body to milk and cream.

Located in China's hydrocolloid hub, our production facility runs under ISO 22000. Every batch is tested for viscosity, gel strength, and heavy metals. We keep samples for five years. Because quality isn't a promise – it's a habit.

Fun fact: Carrageenan has been used in Irish cuisine for over 200 years to make pudding desserts. Today, it's in your chocolate milk, too.

Full data: moisture ≤12%, pH 7-10, viscosity customizable. Meets E407, FCC, GB standards.

We pack in food-grade kraft bags (25kg) with inner PE liners to protect against humidity. For smaller trials, we offer 1kg resealable pouches. Store in a cool, dry place – just like you'd store your own dried seaweed.