Carrageenan
Food Grade Stabilizer
Food Stabilizer

Carrageenan

Premium food grade natural stabilizer derived from red seaweed. Our Carrageenan delivers exceptional gel formation and thickening properties, meeting strict food safety standards for optimal performance in dairy, meat, and beverage applications.

  • Natural Hydrocolloid
  • E407 Approved Food Additive
  • Excellent Gel Formation
  • Protein Interaction
  • Heat Reversible
  • Food Safety Compliance
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Technical Specifications

Chemical Name: Carrageenan
E Number: E407
CAS Number: 9000-07-1
Source: Red seaweed (Rhodophyceae)
Types: Kappa, Iota, Lambda
Physical State: Light tan to white powder
Solubility: Hot water soluble
pH (1% solution): 8.0-11.0
Gel Temperature: 35-70°C (varies by type)
Gel Strength: ≥600 g/cm² (1.5% gel)
Loss on Drying: ≤12%
Packaging: 25kg kraft bags

Applications

Dairy Products
Processed Meats
Fruit Gels
Desserts
Beverages
Pharmaceutical
Plant-Based Alternatives
Bakery Products
Soups & Sauces
Gelling Agent
Cosmetics
Organic Foods

Industry-Specific Grades

DRAVYOM offers specialized carrageenan grades tailored for specific applications, ensuring optimal gelling and stabilizing performance across diverse food and pharmaceutical formulations.

Kappa Carrageenan
Gel Type: Rigid, brittle Potassium Reactive: Yes Gel Strength: Strong Application: Dairy, desserts
Iota Carrageenan
Gel Type: Elastic, flexible Calcium Reactive: Yes Freeze-Thaw: Stable Application: Fruit gels, meat
Lambda Carrageenan
Gel Type: Non-gelling Viscosity: High Solubility: Cold water Application: Beverages, sauces
Refined Grade
Purity: ≥95% Clarity: High Odor: Neutral Application: Premium foods

Quality Standards

DRAVYOM's Carrageenan is manufactured under stringent quality control protocols, meeting international food safety standards and regulatory requirements for consistent gelling and stabilizing performance.

ISO 22000:2018 Food Safety Management
FCC & JECFA Grade Specifications
Consistent Gel Properties
Advanced Purity Testing
Natural Seaweed Source
Thermoreversible Gels
Certificate of Analysis
Sustainable Marine Sourcing

Advanced Chemical Properties & Performance

Food Grade Carrageenan exhibits exceptional chemical properties essential for food applications. Its ultra-pure composition and precise gel-forming ability ensure reliable performance in demanding food processing and texturizing applications.

Analytical Properties
Molecular Weight: 100,000-800,000 Da
Sulfate Content: 15-40% by weight
pH (1% solution): 8.0-11.0
Gel Strength: Temperature dependent
Physical Properties
Decomposition: Above 200°C
Solubility: Hot water soluble
Particle Size: 80-120 mesh
Appearance: Tan to white powder
Food Performance
Gel Formation: Thermoreversible gels
Heat Stability: Good up to 90°C
Dairy Interaction: Excellent protein reactivity
Texture: Smooth, elastic gels
Purity Specifications
Assay: ≥ 95.0%
Heavy Metals: ≤ 40 ppm
Moisture Content: ≤ 12.0%
Acid Insoluble Matter: ≤ 1.0%
Stability Properties
Shelf Life: 3 years (unopened)
Light Sensitivity: Stable under normal light
Storage Temperature: Stable 0-30°C
Humidity Tolerance: ≤ 65% RH

Performance Characteristics

Detailed performance metrics demonstrate Food Grade Carrageenan superiority in food applications with exceptional gel formation, protein interaction, and consistency across diverse dairy and food formulations.

Gel Consistency

Uniformity: ±3% gel strength variation

Exceptional batch-to-batch consistency
Heat Stability

Retention: 95%+ functionality up to 90°C

Good thermal processing stability
Protein Interaction

Reactivity: Excellent with dairy proteins

Ideal for dairy applications
pH Stability Range

Working range: pH 4.0-9.0 optimal

Good application pH compatibility
Gel Properties

Type: Smooth, elastic, thermoreversible

Superior texture properties
Storage Stability

3 years under proper storage conditions

Extended food grade integrity

Safety Information

Food grade ingredient with established safety profile. Handle with standard food processing hygiene practices. Avoid direct inhalation of powder and use appropriate dust control measures. Follow good manufacturing practices and maintain clean, dry storage conditions to prevent contamination.

Food Grade
FDA Approved
Safe for Consumption

Storage & Handling

Store in original sealed containers in a cool, dry, well-ventilated area away from heat sources and moisture. Keep containers tightly closed and protect from humidity. Use clean, dry handling equipment and ensure proper hygiene practices for food grade material handling.

Cool storage (15-25°C)
Dry, well-ventilated area
Original sealed containers
Protect from moisture

Chemical Mechanisms & Reaction Pathways

Carrageenan exhibits unique hydrocolloid properties through sulfated galactan polymer structures, providing reliable gel formation with temperature-sensitive characteristics and excellent texture control in dairy and plant-based applications.

Gel Formation

Thermoreversible gel formation through double helix coil formation

Different gel types: kappa (rigid), iota (elastic), lambda (thickening)
Ion Sensitivity

Calcium and potassium interactions influence gel strength and characteristics

Selective ion binding controls texture properties
Protein Interaction

Excellent compatibility with milk proteins and plant proteins

Stabilizes protein systems without precipitation
Temperature Sensitivity

Melts and sets at different temperatures based on carrageenan type

Controllable processing and serving characteristics

Regulatory Compliance & Documentation

Comprehensive regulatory approval ensures global food industry access with complete documentation packages supporting international hydrocolloid and natural stabilizer regulations.

FDA Approved

Generally Recognized as Safe (GRAS) status for food stabilization applications

EU Approved (E407)

European Union food additive approval for thickening applications

Natural Origin

Derived from red seaweed with sustainable harvesting practices

Global Approvals

Approved in over 100 countries for food and beverage use

Kosher & Halal

Certified for religious dietary compliance requirements

Complete Documentation

Certificates of Analysis, gel strength data, and safety specifications

Technical Support & Value-Added Services

DRAVYOM's hydrocolloid specialists provide comprehensive formulation support, application guidance, and technical services to optimize Carrageenan performance in your specific stabilization and texture applications.

Formulation Development
  • Gel type selection and texture optimization
  • Protein stabilization system development
  • Temperature resistance testing and validation
  • Custom carrageenan blend formulation
Quality Assurance
  • Batch consistency verification and gel testing
  • Rheological properties assessment and validation
  • Protein compatibility testing and optimization
  • Regulatory compliance documentation
Application Support
  • Process optimization for dairy and plant-based systems
  • Hydration and gel formation guidance
  • Training for production teams
  • Troubleshooting texture and stability challenges
Supply Solutions
  • Flexible packaging options and sizes
  • Just-in-time delivery scheduling
  • Global distribution network access
  • Emergency supply arrangements

Environmental Impact & Sustainability

Our Carrageenan production emphasizes marine sustainability through responsible seaweed cultivation, renewable ocean resource utilization, and comprehensive environmental stewardship for marine ecosystem preservation.

Sustainable Seaweed Cultivation

Responsible red seaweed farming with ecosystem protection

Ocean Conservation

Marine ecosystem preservation and coastal community support

Renewable Resource

Natural, renewable seaweed-based production

Carbon Sequestration

Seaweed cultivation helps capture atmospheric carbon

Sustainable Certification

Marine Stewardship Council (MSC) certified sourcing

Biodegradable

Naturally biodegradable with minimal environmental impact

Manufacturing Excellence & Quality Control

DRAVYOM's specialized seaweed processing facility employs advanced extraction and purification technology to ensure consistent Carrageenan quality and gel performance across all production batches.

Production Process

Advanced alkaline extraction with controlled purification processes

Multi-stage extraction for optimal gel properties
Quality Testing

Comprehensive testing including gel strength, viscosity, and purity

Rheological analysis and gel performance validation
Quality Systems

HACCP, GMP, and marine ingredients certified processing

Continuous monitoring and validation protocols
Packaging Standards

Food-grade packaging with moisture protection systems

Extended shelf life preservation systems

Market Applications & Performance Data

Comprehensive food industry data demonstrating Carrageenan effectiveness across diverse applications with quantified gel performance metrics and protein stabilization validation studies.

Dairy Products
Gel Strength: 600-900 gel force units for kappa type Protein Stabilization: 99% prevention of protein precipitation Temperature: Sets at 40-70°C, melts at 50-80°C
Plant-Based Alternatives
Texture: Dairy-like mouthfeel and gel characteristics Stability: Excellent protein-carrageenan interaction Processing: Heat-stable during UHT treatment
Processed Meats
Water Binding: 95% moisture retention improvement Yield: 12-15% product yield enhancement Texture: Improved slicing and binding properties

DRAVYOM Competitive Advantages

Superior Gel Quality

Consistently exceeds hydrocolloid specifications with exceptional gel strength and protein compatibility

Sustainable Supply

Guaranteed availability through responsible marine resource management and seaweed cultivation

Hydrocolloid Expertise

Specialized team provides gel optimization and protein stabilization development

Quality Assurance

Comprehensive certificates with gel data and marine origin documentation

Global Standards

International compliance with hydrocolloid and marine ingredient regulations

Partnership Approach

Collaborative relationships with food manufacturers and custom carrageenan solutions