Carrageenan

Carrageenan, also called carrageenin, is an inhomogeneous watersoluble linear polysaccharide mainly extracted from the eucheuma, carrageen and hippuris varieties of red alga.

The molecular structure of carrageenan is composed of sulfuric acid-based or non-sulfuric acid-based galactose connecting to 3,6-dehydrated galactose via α-1,3 glucosidic bond and β-1,4 glucosidic bond in an alternating way. The average molecular weight of carrageenan is 100-1,000 KDa. According to the location and distribution of sulfuric acid groups in the polysaccharide frame, carrageenan can be classified into types. At present, there are mainly four types of commercial carrageenan: Kappa carrageenan, Iota carrageenan, Lambda carrageenan and kappaⅡ carrageenan.

Characterized by gel, thickening, stabilizing, film forming and emulsification, carrageenan can serve as gels, thickeners, stabilizers and suspending agents. At present, it has become one of the most widely applied hydrocolloids in the food field.

Our company selects high-quality seaweed from Indonesia, Tanzania and Philippine as the raw material of carrageenan. With the advanced processing technology, strict quality management and over years of experience in providing carrageenan application solutions for customers in meat, dessert, dairy, daily chemical, pharmaceutical, and pet food fields, BlG can meet demands of different customers for carrageenan. 

Product application

Meat products

Sweet food

Dairy drinks

Healthy vegetarian foods

Pet foods

Pharmaceuticals and daily chemicals

Diagrammatic sketch of sample