Carrageenans or 'Carrageenins' are a family of linear sulphated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins.

We differs the product into Human Food or Pet Food, which different on the drying processing. Our machine able to filter unqualified until poisonus materials inside the carrageenan and enhanced them into high quality of ingredients.

Amarta Carrageenan is available mainly in semi-refined kappa and iota carrageenan. Through our partners, affiliates and subsidiaries, Amarta Carrageenan is also made available for the production of refined kappa and other fractions (iota,lambda). We have a team of experienced and competent specialists who continuously develop and create ways of expanding in various applications that truly live up to its aim of exploring A World of Possibilities.

What makes Carrageenan useful?

  • The ability to form infinite variety of gel texture at room temperature, firm or elastic, with high or low melting point
  • The ability to thicken, suspend and stabilizes particulates as well as Colloidal dispersions and water/oil emulsions
  • It doesn't require refrigeration, does not melt at room temperature, being stable throughout repeated freeze-thaw cycles
  • Solutions shear thin (providing ease of pumping) yet viscosity and suspending ability are quickly restored on standing

Is Carrageenan is Safe?

You may see references in magazines and on the Internet that caution consumers against the consumption of carrageenan due to concerns about the potential for gastrointestinal effects (including malignancies). These cautions were based on the conclusions of a literature review by Dr. Joanne Tobacman and published in Environmental Health Perspectives in October 2001. Recent information has been published by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) that should allay your concerns about the consumption of carrageenan.

Overall, the JECFA concluded that there was no concern to the continued consumption of carrageenan and assigned it to the group "Acceptable Daily Intake - not specified". This classification is used when the JECFA has determined that a food additive does not represent a hazard to health. It also allows for the use of the additive at the level necessary to achieve the technical or functional effect in food, also referred to as the level of Good Manufacturing Practices (GMP). The complete report of this review was made publicly available in 2003 and therefore post dates the review by Dr. Tobacman.

Our Carrageenan Products

Iota Carrageenan

Forms soft gels in the presence of calcium ions.

A natural hydrocolloid, carrageenan is a natural extract from specific red seaweed species that are farmed and processed. It is used as a suspending and emulsifying stablizer, thickener, binder and gelling agent. This iota type is standardized with sucrose. It is cold soluble and gellified at 80 degrees Celcius. Stirring will not cause any gelling formation. However, when the gel is broken, allowing it to rest will restructure the gel. It is usually used in water applications where a weak cohesive and elastic gel is required. Soluble in hot water medium at 140 F (or about 60 C). Strongly gels in the presence of calcium ions. Stability in freeze/thaw process.

Kappa Carrageenan

Forms strong, rigid gels in the presence of potassium ions. It reacts with dairy proteins

A natural hydrocolloid, carrageenan is a natural extract from specific red seaweed species that are farmed and processed. It is used as a suspending and emulsifying stablizer, thickener, binder and gelling agent. These outstanding properties makes it a very versatile ingredient, finding more usage in meat. Typical applications include cooked cured ham, poultry roll, and turkey breast. This refined kappa type is soluble in hot water at temperatures above 140 F. It is soluble in cold water medium when mixed with sodium salt. The same is true for both conditions when the medium is milk. The usage level is 0.3-0.6%.

Food Grade

Browse to our carrageenan products for human grade such as meat, diary, jelly and much more.

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Technical Grade

Browse our carrageenan products for non-food material.

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Process Step

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