Introduction
Carrageenan is a natural polysaccharide extracted from marine plant red algae. It has the characteristics of thickening, stability, water retention and gel, and has been used in various food applications for a long time. According to the different types of red algae and sulfate ester binding forms, carrageenan can be classified into Kappa type, Lota type, Lambda type, Kappa II type, etc.
Kappa type carrageenan is mainly extracted from marine red algae, such as Kappaphycus alvarezii “Cottoni”, using advanced processing technology to produce high molecular weight hydrophilic polysaccharides. Depending on the processing technology, it can be further divided into Kappa type refined carrageenan and Kappa type semi refined carrageenan. Carrageenan has good water solubility and stability, and can form thermo reversible gel. In addition, carrageenan, together with konjac gum, locust bean gum and other colloids, can play a significant synergistic role, significantly change its gel characteristics, and greatly enhance its gel elasticity and water retention.
We use high-quality seaweed from the coasts of the Philippines, Indonesia, and Tanzania as raw materials, and apply advanced technology and comprehensive management to provide customers with products that meet standards and have stable quality. We can also develop new products and formulas for specific applications for customers in industries such as food, medicine, and daily chemical.
Applications
Meat products (ham sausages, processed meat), jelly pudding, gummies, ice cream, dairy beverages, pet food, daily chemical products, etc.
Advantages
Brittle gel
Suspension stability
Synergy (konjac gum, locust bean gum, etc.)
