Carrageenan — Facts 

Canonical name: Carrageenan
Also known as: κ-carrageenan, ι-carrageenan, λ-carrageenan
Type: Hydrocolloid, gelling agent, thickener, stabilizer
Source: Extracted from red seaweeds (Chondrus crispus, Eucheuma species)
Category: Vegan, gluten-free, non-GMO
CAS number: 9000-07-1
E-number (EU): E407

Properties

  • Texture / function: Forms soft to firm gels depending on type (κ, ι, λ)

  • Solubility: Dissolves in hot water

  • Stability: Heat-stable; most effective in neutral to slightly alkaline pH

  • Appearance: Off-white to tan powder

  • Flavor: Neutral

Food Uses

  • Thickens and stabilizes dairy and plant-based milks

  • Prevents separation in chocolate milk and protein drinks

  • Improves body and creaminess in ice cream and frozen desserts

  • Forms gels in puddings, custards, and deli meats

  • Synergizes with locust bean gum and xanthan gum for stronger textures

Nutrition & Safety

  • Calories: ~1–2 kcal per gram (as soluble fiber)

  • Dietary role: Provides bulk as indigestible fiber

  • Regulatory status: GRAS (FDA), approved worldwide; regulated in infant formula

  • Allergens: None known; rare sensitivities possible

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