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    Carrageenan (E407) is a polysaccharide which is extracted from red seaweeds. It is widely used in the food industry for its gelling, thickening, and stabilizing properties. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate per disaccharide. Iota-carrageenan has two sulfates per disaccharide and Lambda carrageenan has three sulfates per disaccharide. Commercial available carrageenans are often blends of the different basic types of carrageenan, standardized for a specific application.

The main application area of carrageenan is in dairy (ice cream, chocolate milk, whipped cream) and meat products, due to their strong binding to proteins. Carrageenan can be cold or hot water soluble and usually has to be heated to 60-80 degrees Celsius to fully dissolve (besides some instant types).

Thickening/gelling occurs when cooling down to 10-50 degrees Celsius, depending on the specific type used. Carrageenan gels are thermoreversible, they melt when they are re-heated.

Acatris offers various types and blends of carrageenans. Please contact our sales department to find out which grade is most suitable for your application.

More information about our food solutions?

Please contact our sales team:

t: +31 (0) 33 298 2034 (NL) or

t: +32 (0) 15 40 01 75 (B)