Carrageenan is a natural hydrocolloid extracted from red seaweed. It’s used primarily as a gelling, thickening, and stabilizing agent.

Carrageenan is derived from red algae, especially species like Chondrus crispus and Eucheuma. These seaweeds are harvested from coastal waters.

Seaweed is cleaned, extracted with hot water, and the carrageenan is precipitated using alcohol or potassium chloride. It's then dried and milled into powder.

It’s used in dairy, plant-based beverages, meats, cosmetics, and pharmaceuticals to improve texture and stability.

You’ll find it in chocolate milk, cream cheese, deli meats, ice cream, and non-dairy milk for thickening and suspension.

Carrageenan is mostly indigestible fiber and contributes minimal calories. It has no protein, fat, or vitamins.

Yes, it’s considered safe in small amounts, though some prefer to avoid it due to ongoing debates over gut health.

Yes, carrageenan is naturally gluten-free and suitable for people with celiac disease or gluten sensitivity.

Yes, it is plant-based and commonly used as a gelatin alternative in vegan recipes.

Yes, carrageenan can be certified organic if sourced and processed according to organic standards.

Yes, it can be kosher-certified and is often used in kosher food manufacturing.

Yes, it is derived from seaweed and can be certified halal for Muslim consumers.

Yes, it can form soft to firm gels depending on the type—kappa, iota, or lambda carrageenan—and the presence of calcium or potassium ions.

Absolutely, it's an excellent thickener used in dairy, non-dairy, and dessert applications.

Yes, it prevents separation and maintains consistency in beverages and soft foods.

Yes, it is heat-stable and can be used in products that undergo cooking or pasteurization.

Carrageenan helps maintain texture in frozen desserts by minimizing ice crystal formation.

It is most stable in neutral to slightly alkaline pH. Acidic conditions can reduce its effectiveness.

Yes, it synergizes well with xanthan gum to form stronger, elastic gels and improve mouthfeel.

It interacts synergistically with locust bean gum and others, forming enhanced textures in gels and emulsions.

Yes, especially in vegan recipes. Kappa and iota types are good gelatin alternatives in desserts and dairy.

It prevents ice crystal formation, improves body, and enhances the creamy texture of ice cream.

Rarely on its own, but it may be included in fillings or whipped toppings for stabilization.

Yes, it helps thicken and stabilize sauces, preventing separation and improving mouthfeel.

It suspends cocoa and other particles in chocolate milk or plant-based beverages and adds a creamy mouthfeel.

Use in infant formula has been debated. Regulatory bodies approve it in small amounts, but some experts recommend caution.

It is not a known allergen and is generally well-tolerated. Rare sensitivities may exist.

Yes, food-grade carrageenan is considered safe by FDA and EFSA, but degraded carrageenan (poligeenan) is not used in food.

Yes, it is GRAS and approved for use in a wide range of foods in the United States.

Carrageenan is E407 in the EU. A processed version called E407a is also used.

It appears as 'carrageenan' or 'E407' on ingredient lists, depending on regional labeling rules.

E407 is the code for carrageenan used as a food additive for thickening, gelling, and stabilizing.

It provides soluble fiber and has shown antiviral and cholesterol-lowering potential in early studies.

In large quantities or sensitive individuals, it may cause bloating or gut discomfort. Most people tolerate it well.

It is not digested and passes through the gastrointestinal tract as dietary fiber.

No, it has negligible caloric value since it's not digested or absorbed.

Yes, it’s a type of soluble fiber, contributing to bulk and potential gut health benefits.

It forms stronger gels and better textures when paired with locust bean gum, xanthan gum, or konjac.

Carrageenan hydrates best at 60–80°C. The exact temperature depends on the type and formulation.

It disperses well with high shear mixing. Pre-mixing with dry ingredients improves performance.

Yes, it dissolves in hot water and forms viscous or gelling solutions depending on the type.

Yes, it’s used in toothpaste, cosmetics, air fresheners, and pharmaceuticals as a stabilizer or thickener.

It thickens lotions and creams, stabilizes emulsions, and improves skin feel in personal care products.

It’s used as a binder, stabilizer, and controlled-release agent in drug formulations.

Yes, it stabilizes texture and prevents ingredient separation in canned or moist pet foods.

Its use is limited in livestock feed but common in companion animal products for texture.

Properly stored, it has a shelf life of 2 to 3 years. Keep it in a cool, dry place.

Store in a sealed container away from humidity and direct sunlight. Avoid contamination with other powders.

It is a natural product extracted from seaweed with minimal chemical modification for food-grade use.

Yes, it comes from renewable seaweed sources and has a relatively low ecological footprint when sustainably harvested.