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