Carrageenan - Red Algae Derived Hydrocolloid | Excellent Gel Strength For Desserts, Processed Meats, And Toothpaste Applications

Our Carrageenan is a general term of hydro colloid contained in Red algae (Rhodopyta). It is roughly classified into three types: Kappa, Iota and Lambda. Kappa type is able to transform water gel to jelly of hardness and elasticity, which is easily influenced by water soluble protein, minerals and gums. Iota type produced fluid Thyrotropic viscosity. Lambda type is easy soluble in cold water to form stable viscosity

Applications:
The type of Carrageenan we developed is extracted from Cassia gum and algae. It is excellent in water gel strength and elasticity, and obtainable at a reasonable price. Its main use is gelling jelly or pudding with a creamy taste like ice-cream and also preventing processed meat liquid from separating, including but not limited to the following uses:
1.Desserts, milk products and various food sauces for sweetening and provide thickness texture
2.Making of candy
3.Pates and processed meat to substitute fat to enhance food texture and water retention
4.Toothpaste as stabilizer to prevent ingredients from separating
5.Fire-fighting foam to enhance stickiness
6.Biotechnologies to immobilize cells antod enzymes
7.Pharmaceuticals as an inactive excipient in pills and tablets