Kappa Refined Carrageenan Food Grade - Excellent Gelling and Thickening Agent

Kappa Carrageenan is a natural sulfated polysaccharide extracted from select species of red seaweed (Rhodophyta), engineered to deliver precise gelling, thickening, and stabilizing functionalities in food and industrial applications. This purified hydrocolloid combines marine-sourced sustainability with consistent performance, offering formulators a clean-label solution for texture modification across hot and cold processing systems.

‌Core Functional Properties‌

‌1. Superior Gelation Dynamics‌

• Forms rigid, heat-reversible gels at concentrations as low as 0.5% (w/w) in aqueous systems
• Achieves gel strengths of 800–1,200 g/cm² (1.5% solution, 20°C, Bloom method)
• Melting point: 50–60°C; setting point: 35–45°C (adjustable via cation optimization)

‌2. Synergistic Interactions‌

• ‌Konjac synergy‌: Enhances elasticity by 40% in combined gels (1:1 ratio)
• ‌Locust bean gum‌: Increases gel clarity and freeze-thaw stability (3-cycle retention >85%)
• ‌Xanthan gum‌: Boosts shear-thinning behavior for pourable dressings

‌3. Thermal & pH Resilience‌

• Maintains viscosity within ±5% across 20–90°C thermal cycling
• Stable in pH 3–9 range (FDA 21 CFR 172.620 compliant)
• Withstands UHT processing (140°C/4s) with <8% viscosity loss

‌4. Sensory & Physical Profile‌

• Appearance: Off-white to tan free-flowing powder (80–120 mesh)
• Odorless with neutral taste impact (ISO 5492 sensory certified)
• Brookfield viscosity: 1,500–2,200 cP (1.5% solution, spindle LV-4, 60 rpm)

‌Technical Specifications‌

• ‌CAS No.‌: 9000-07-1
• ‌Sulfate Content‌: 25–30% (IC analysis)
• ‌Ash Content‌: ≤15% (ISO 928)
• ‌Moisture‌: ≤12% (ISO 1666)
• ‌Particle Size‌: 95% <150 μm (ISO 13320 laser diffraction)
• ‌Microbial Standards‌: Total plate count <5,000 CFU/g; E. coli absent/25g

‌Application Excellence‌

‌Dairy Alternatives‌

• Stabilizes plant-based cheeses (45% fat mimetic performance)
• Prevents whey separation in vegan yogurts during shelf life
• Enhances mouthfeel in almond milk lattes (HST ≤15 Pa·s⁻¹)

‌Meat & Seafood‌

• Improves water-binding in injected poultry (6–8% yield increase)
• Creates self-supporting gels for surimi products (NMR T₂ relaxation <120 ms)
• Reduces purge in cooked hams (<2% over 60-day storage)

‌Confectionery‌

• Enables sugar-free gummy production (texture similarity ΔE <1.5 vs. sucrose)
• Accelerates setting time in aerated marshmallows by 30%
• Maintains shape fidelity in chocolate fillings during enrobing

‌Pharmaceuticals‌

• Forms sustained-release matrix tablets (USP dissolution Type II compliance)
• Stabilizes emulsions in topical creams (D[4,3] droplet size <5 μm)
• Acts as vegan capsule alternative to gelatin (disintegration time <30 mins)

‌Industrial Solutions‌

• Bio-based adhesive thickener in paper coatings (TAPPI T648 conformance)
• Encapsulation matrix for controlled-release agrochemicals
• Rheology modifier in non-toxic children's paint (ASTM D4236 certified)

‌Regulatory & Sustainability‌

• FDA GRAS, EU Commission Regulation (EC) No 231/2012
• ISO 17088 compostability certified
• MSC Chain of Custody for wild-harvested seaweed
• Carbon footprint: 1.2 kg CO₂eq/kg (cradle-to-gate analysis)

‌Operational Advantages‌

• Cold-water dispersible with high-shear mixing (3,000–5,000 rpm)
• Compatible with high-calcium systems (up to 150 ppm Ca²⁺)
• 36-month shelf life in moisture-controlled packaging (<0.3% RH ingress)

‌Formulation Guidance‌

‌Standard Gel Preparation‌

1. Hydrate 0.8–1.2% carrageenan in 60°C deionized water
2. Add 0.1–0.3% KCl or CaCl₂ to optimize gel strength
3. Heat to 75°C for full dissolution, cool to 40°C for setting

‌Synergistic Systems‌

• Dairy desserts: 0.4% κ-carrageenan + 0.2% locust bean gum
• Plant-based meat: 0.6% κ-carrageenan + 0.8% konjac flour
• Fruit preparations: 0.3% κ-carrageenan + 0.15% xanthan gum

Kappa Refined Carrageenan empowers formulators to achieve clean-label texture innovation while maintaining processing efficiency. Its unique ability to create customizable gels—from brittle to elastic—makes it indispensable for modern food systems requiring plant-based, allergen-free, or reduced-additive solutions. Backed by rigorous quality controls and marine stewardship commitments, this hydrocolloid delivers reproducible performance across ambient, chilled, and thermally processed products.

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