Carrageenan, also named antler glue carrageenan or marcel carrageenan, is a hydrocolloids recovered from the natural seaweed, which composed by the linear polysaccharides with the D- galactose and 3.6- dehydrated – D galactose. This natural substance has the physical characteristics of jellies and thickening.
The dry carrageenan powder is very stable, which will not be degraded with a long period of laying up and even heated in the neutral and alkaline solution. The characteristic of non-poisons has been acknowledged by the Food and Agriculture Organization of the United Nations- FAO and JECFA.
Carrageenan is widely applied in the field of the food industries and daily chemistry industries and medical research etc. Larrge quantity demands are strongly increased in recent years.
In food industries, carrageenan is used as the gelling agent, thickening agent, stabilize agent, suspension and clarifier agent when manufacturing the food of soft sweets, jelly, meat, ice-cream, cake, milks, beer and pet’s food.etc.
In daily chemistry industries, it can be used to the agent for toothpaste, detergent, cosmetics and air clarifier agent and so on.
In medical industries, it can be used as the thickening agent and suspension, etc.
In biochemistry, it is applied as the base development of bacterial.
We directly import the fine quality natural seaweed from overseas countries and introduce the advanced production lines and techniques. We mainly manufacture the fine quality and natural carrageenan with the competitive price and different construction for our customers to select and choose.
QUALITY STANDARDS OF CARRAGEENAN
A-grade Carrageenan B -grade Carrageenan
Loss in weight on drying
Acid insoluble substance
Gel strength 1.5%