CARRAGEENAN

Carrageenan. is a natural polysaccharide extracted from red seaweed species like Eucheuma cottonii and Eucheuma spinosum. It is primarily used as a gelling, thickening, and stabilizing agent due to its ability to form gels in aqueous solutions. There are three main types of carrageenan: kappa, iota, and lambda, each with different properties and applications.

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Our product is mainly KAPPA and IOTA. Combination of different types of carrageenan can be utilized for application in various industry, but mainly in food system.

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Applications of Carrageenan:​

• For Meat: Carrageenan works best for meat because it has wide range of texture systems that diffuses better with meat fibers, water, and protein to deliver desirable texture. Key functionalities such as: Enhances firmness, Boosts cooking yield, Improves juiciness, Controls post-packaging purge, Provides freeze-thaw stability, Enhances slice-ability, Prevents striation marks, Maintains clean flavor without off-tastes
   

• For Dairy and Non-Dairy: Carrageenan is excellent for both dairy and non-dairy due to its interaction with proteins which which give stabilizing effects depending on dose and type. Some of the key functionalities are: ability to prevent separation and improve texture, and In beverages, carrageenan enhances mouth feel and creaminess, while in ice cream, it prevents separation and ice crystal formation, ensuring a smooth and creamy texture. For desserts, carrageenan acts as a gelling agent and improves water binding and texture. In cheese production, it contributes to firmness, melting properties, shred-ability, slice-ability, and flavor delivery
   

• For Sauces and Dressings: Carrageenan is effective in preventing separation in various components in sauce and dressing. It's adding texture and improve the thickness texture that will enhance the flow properties of the product. Key functionalities such as: Provide stability and Improve texture.