Processed
Carrageenan
Carrageenan is a family of sulfated polysaccharides extracted from red seaweeds such as Chondrus, Eucheuma, and Kappaphycus. Kappa types form firm brittle gels with potassium, iota gives elastic gels with calcium, and lambda thickens without true gel—together covering chocolate milk suspension, dairy desserts, plant milks, processed meats, and confectionery. Refineries wash, extract, filter, and dry standardised powders so processors can hit target gel strength and viscosity. Food-grade carrageenan is cream to tan powder, nearly neutral in flavour when purified. It hydrates with heat for many gel applications; some cold-soluble blends exist for dry mixes. Formulators mind interaction with proteins—especially dairy casein—and use levels that suspend cocoa without excessive gel or whey separation. Regulatory specifications distinguish refined carrageenan from related seaweed preparations in some jurisdictions.
Also known as: E407, Guso / Carrageenan, Irish Moss Extract, Carrageenan, E407
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.2 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 480 mg
- Salt 1.2 g
- Total Carbohydrate 80 g
- Dietary Fibre 80 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0.5 g
- Water 10 g
- Energy 180 kcal
- Water 10 g
- Carbohydrates 80 g
- Fibre 80 g
- Soluble Fibre 78 g
- Insoluble Fibre 2 g
- Protein 0.5 g
- Plant Protein 0.5 g
- Fat 0.2 g
- Minerals 4482 mg
- Major Minerals 4480 mg
- Trace Minerals 1.8 mg
- Iron 1.8 mg
- Salt 1.2 g
Minerals
Sodium: 480 · Potassium: 2200 · Calcium: 1400 · Magnesium: 400 · Iron: 1.8 ·
Refined carrageenan is a sulfated galactan from red seaweed, used to gel dairy. It is soluble fibre, not sucrose. Dry powder: ~80 g carbohydrate as fibre, high ash (sulfate, potassium, calcium), energy ~180 kcal, 0 sugars.
History
Coastal communities used Irish moss seaweed preparations that gelled milk into early blancmange-style dishes.
Industrial extraction refined carrageenan fractions for dairy stabilisation and processed foods.
Tropical farming of Eucheuma and Kappaphycus scaled global kappa and iota supply.
Plant-based milks and modern dairy desserts relied on tailored carrageenan systems for mouthfeel and suspension.