Carrageenan Dealers (59 products available)

• Country of Origin: India
• Type: Carrageenan
• Certification: ISO 22000 : 2018 & ISO 9001- 2015 CERTIFICATION, FSSAI License, Kosher and Halal Certified
• Form: Powder
• Packaging Type: HoReCa : 1 KG Pouch
• Packaging Size: 1 Kg Horeca

100% Natural & Vegetarian. Clear & Unflavoured. For soft, smooth, semi-solid jellies with a bouncy texture. Gluten free, Kosher, Zero Preservatives, Odourless & Colourless. 

• Form: Powder
• Packaging Type: Sack Bags
• Grade: Food Grade
• Moisture: 12% (max)
• Ash Content: 1% (max)
• pH: 5-6 %

Carrageenan is an extract from a red seaweed commonly known as Irish Moss. This edible seaweed is native to the British Isles, where it's been used in traditional cooking for hundreds of years. It's also widely used in the food industry, mostly as a thickener and gelling agent.

• Type: Natural Food Additive
• Certification: FSSAI & Trade Mark
• Packaging Type: Box
• Other Names: carrageenan
• Brand Name: subala
• Product Name: carrageenan

subala carrageenan powder is a multifunctionalingredient and it behaves  differently in water and milk systems  . in water it shows typical hydrocolloid properties of thickening and gelling while in milk systems it also has the properties of reacting with protiens  to furnish additional stabilizing abilities . It is used in many food industries like milk products , confectionery , meat products , beverages , bakery products , dressing and soups etc. .  

• Arsenic: < 3 mg/kg
• Appearance: Pale Yellow to creamish
• Odour: Neutral
• Taste: Neutral
• pH value: 7.0 - 9.0
• Moisture: < 12%
• Transparency: > 70%
• KCl Gel Strength: > 450 g/cm²
• Viscosity: > 5 mPa.s
• Lead: < 5 mg/kg
• Mercury: < 1 mg/kg
• Cadmium: < 2 mg/kg
• Total Plate Count: < 5 x 10² cfu/g
• Mould & Yeast: < 3 x 10² cfu/g

Carrageenan makes mouth feel better. It is a vegetarian product with high gel strength makes your food, pharma product quality more better. It is widely used as a thickening or stabilizing or gelling agent in food& beverages, and pharma industries. Kappa carrageenan food grade is mainly used in meat products, pet food, dairy products, brewery products, jellies and candies, tooth pastes, air fresheners and many other products.

• Form: Powder
• Packaging Size: 0-25 Kg, 25-50 Kg
• Country of Origin: Spain
• Make: Ceamsa

Carrageenan gum is basically a vegetable gum which is obtained from Irish moss and is widely used in the food industry, for their thickening, gelling and stabilizing properties. It is an excellent replacement for gelatin because it has highly flexible molecules.

• Country of Origin: India
• Type: Carrageenan
• Certification: ISO 9001:2008 Certified
• Form: Powder
• Packaging Type: BOPP Bags, Laminated Bags, Plastic Pacjkets
• Arsenic: 0-5 Ppm, 3-6 Ppm
• Packaging Size: 0-25 Kg, 25-50 Kg
• Yeasts And Molds: 100 Cfu/g, 200 Cfu/g
• Salmonella: 0-25 G, 25-50 G

Specification   item value Storage Type Cool & Dry Place Specification 25KG/BAG Shelf Life 2 Years Manufacturer Ivy Ingredients Thickener Content Thickener Address Changchun,Jilin Instruction for use Thickener CAS No. 11114-20-8 Other Names kappa-Carrageenan MF C24H36O25S2 EINECS No. 232-524-2 FEMA No. / Place of Origin India     Type THICKENERS Brand Name Ivy Product name Carrageenan Appearance White Powder Grade Food Grade Shelf Life 2 Years Application Food Addtive Specification 99% Purity Storage Cool Dry Area Sample Avaliable Package 25kgs/bag Form Powder Form  

• Type: Carrageenan
• Form: Powder
• Packaging Type: Laminated Bags

This is widely thickening agent for many industries like dairy industry, chocolate industry, meat processing industry and jelly making.

Cassia gum forms firm, thermoplastic gels with carrageenan. As the level of cassia gum is increased, the gel strength of carrageenan solutions is also increase. Cassia gum and carrageenan gel is stable due to the excellent retorting stability of cassia gum. Cassia gum and xanthan gum, on their own, do not have the ability to form gels. But cassia gum combined with xanthan gum, aqueous dispersions of cassia gum form cohesive, elastic gels. As with carrageenan, cassia is more efficient at forming gels with xanthan gum than other galactomannans, enabling lower total hydrocolloid levels in finished formulations. This is due to the unique branched polysaccharide galactosemannose structure of cassia gum.

• Type: powder
• Brand Name: SUBALA

subala carrageenan powder is a multifunctional ingredients and it behaves differently in water and in milk systems. In water it  shows typical hydrocolloid properties of thickening and gelling  while in milk systems it  also has the properties of reacting with protien to furnish additional stabilizing  abilities. subala carrageenan has a unique ability to form a wide variety of gel texturesat room temperature: rigid or elastic , clear or turbid , tough  or tender , heat stable or thermal reversable ,low or high melting/ gelling temperatures . It may also be used in suspendig , gelling , emulsifying , stabilizing and water retainig agent in other industrial applications . It is used in a wide variety of applications in the food industries  as a thickening , gelling , stabilizing and suspending agent in water and milk  systems .

Carrageenan is an extracted product from plant tissue and there are different types of gelling agent formed with it and kappa is one among them. Kappa Carrageenan has pure gelling property that is found to be greatly suitable for food production industry. Kappa is a compatible gelling agent that can work out efficiently on boiling and cold industrial productions. It is also a good stabilizing agent that can control the structure of water molecules. It was used as a prime component used in pudding preparation since the time it had been in use in places like Hawaii. Origination History Carrageenan extracts from red such as girgartinaceae, hypaneaceae, etc have been identified to produce gelling, stabilizing and viscous properties. They are used for commercial purpose for their properties. The extraction of gum from these seaweeds is a long process. The seaweeds are dried first and washed perfectly and then sent to alkaline extraction process to separate the natural ingredient from the seaweed extract. Kappa Carrageenan is a specific extract from a red algae called kappaphycus alvarezii wherein, it belongs to the carrageenan algae family and also a commercial source. This particular sea weed is dissolved into an aqueous liquid and pure kappa is obtained by filtering the other materials stick to it. Application in Food Industry Kappa carrageenan is synergistically compatible with other gum products to produce gelling effect. It is mostly applied to obtain breakable gels such as in the production of dairy based fluid products. However, it forms into fragile gel only when additional component is added to it such as the calcium and potassium salts. Hence, the liquid form of ingredients which need to transform into gel like substance, should possess calcium or potassium. In combination with Locust Bean Gum, Kappa gum can show improved gelling property and develops elasticity as well. In addition, kappa gum can be used as an alternative for eggs also hence; it is applied in combination with starch to make egg-less food products. It acts as a powerful stabilizer to get a smooth final touch in several milk based products such as cheese, ice cream, etc. Kappa Carrageenan when combined with clarified locust bean gum can work out as a good gel and gets the appearance of gelatine. This property helps to used kappa gum as an alternative to gelatine. There are several tests done to further study the properties of kappa gum in combination with other gum products. Carrageenan has several advantageous        properties they are, Solubility- Kappa contains good solubility property which makes this gum applicable for making variety of food products. It is soluble in both hot and cold water, however; when mixed with calcium salts it loses its solubility property. Kappa is soluble in hot milk to some extent as the presence of calcium ion prevents this property. Gelling Agent-When mixed with potassium salts kappa forms into brittle gel however; presence of more potassium salts will make the get weaker. It also works as a good stabilizing agent in food processing industry.

Application in Food Industry   Kappa carrageenan is synergistically compatible with other gum products to produce gelling effect. It is mostly applied to obtain breakable gels such as in the production of dairy based fluid products. However, it forms into fragile gel only when additional component is added to it such as the calcium and potassium salts. Hence, the liquid form of ingredients which need to transform into gel like substance, should possess calcium or potassium. In combination with Locust Bean Gum, Kappa gum can show improved gelling property and develops elasticity as well. In addition, kappa gum can be used as an alternative for eggs also hence; it is applied in combination with starch to make egg-less food products. It acts as a powerful stabilizer to get a smooth final touch in several milk based products such as cheese, ice cream, etc. Carrageenan has several advantageous        properties they are,   Solubility- Kappa contains good solubility property which makes this gum applicable for making variety of food products. It is soluble in both hot and cold water, however; when mixed with calcium salts it loses its solubility property. Kappa is soluble in hot milk to some extent as the presence of calcium ion prevents this property. Gelling Agent-When mixed with potassium salts kappa forms into brittle gel however; presence of more potassium salts will make the get weaker. It also works as a good stabilizing agent in food processing industry.

• Code: C 1675
• Synonyms: Vegetable gelatin
• CAS: 9000-07-1
• Packing: Bottle / Drum
• Appearance (Form): Powder
• Appearance (Colour): White to off white

• Colour: White
• Brand Name: Carrageenan

We are offering carrageenan refined carrageenan, semi refined carrageenan, it is use as a thinkner, in milk product, ice cream, as a preservative, and lot of other uses in food and beverages industry.

• Color: White
• Form: Powder
• Packaging Type: Packet
• Cas No: 9000-07-1
• Moisture: Less than 15 %

• Other Names: Jelly Powder
• Brand Name: TKR 38
• Place of Origin: Indonesia

Carrageenan for their gelling, thickening, and stabilizing properties.they are vegetarian and particularly effective with proteins so they are commonly used with dairy products100% natural vegetable origin.

We are offering food emulsifier,skin care, hair care etc. Carrageenan is a hydrophilic marine colloidal gum derived from the matrix material of numerous species of red sea weeds. It is a potent biopolymer, highly sulphated galactan, strongly anionic due to their half-ester sulphur moieties. Applications of carrageenan are coupled with their hydrophilic and anionic properties. Carrageenan is world�s foremost food and industrial additive as gelling, suspending, thickening and emulsifying agents. The wonder powder has stabilized itself in a broad spectrum of products like Diary products, Water based foods, Meat products, Pet food, Air freshener gels, Toothpaste, immobilized catalysts etc. Carrageenan gels have the advantage of higher melting point, so that they find a ready market in tropical climates or where refrigeration is not available. They are used in emulsion stabilization for syneresis control and for bodying, binding and dispersion. Cosmetics Applications: Skin and lotions � as hydrating agent Hair care products � For Gel Eye make-up � As a Gelatinizing Agent Toothpaste � Improves texture and rinse ability Shaving foams � Thickening agent Stick applications � Binder Air freshener � As a gelatinizing agent Cream � provides greater viscosity Non Cosmetics Applications: Addition of Taste - To poultry and fish dishes As an additive in instant food drinks, to keep food particles liquid in mixture As emulsifier, to give certain foods a smooth consistency As natural latex creaming and thickening for rubber As sizing for textiles, and brake fluids. As coating for food packages and milk containers, ceramic glazes, leather finishes, broiler compounds As additives in the preparation of fertilizer and pesticides. In the manufacture of sausage casings, corned beefs, meat balls, ham and sardine fish sauce.

water active battery, spirulina mixed food products

seal machines, automatic form fill machines, Pickles

Kappaphycus Alverezii, Gracilaria Seaweed Powder, semi refined carrageenan

ladies condoms, Lehnga

semi refined carrageenan, Seaweed Granules