Product: Carrageenan (Chondrus crispus)
Rchem Carrageenan is a high-purity, natural hydrocolloid extracted from select species of red seaweed, primarily Chondrus crispus (Irish Moss) and other Rhodophyceae. This versatile, water-soluble polymer is renowned for its exceptional gelling, thickening, and stabilizing properties. Composed of sulphated galactans, it is a fundamental ingredient in the food, pharmaceutical, and personal care industries, where it is used to create a wide range of textures, from soft gels and viscous solutions to firm, elastic structures, all while improving product stability and mouthfeel.
Category: powder
Description
Key Features & Benefits:
● Excellent natural thickening agent with high viscosity at low concentrations
● Effective stabilizer for emulsions and suspensions in various formulations
● Clean-label ingredient suitable for organic and natural product formulations
● Improves texture and shelf life in food products
● Enhances viscosity and stability in cosmetic formulations
● Cost-effective alternative to synthetic thickeners and stabilizers
Technical Specifications Table:
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Product Origin
PALM DERIVATIVES STATUS
VEGAN SUITABLE
Chemical Formulae
Frequently Asked Questions:
What are the main types of Carrageenan and their differences?
The three primary types are: Kappa: Forms strong, rigid, brittle gels in the presence of potassium ions. Synergizes with locust bean gum. Ideal for firm cheese and dessert gels. Iota: Forms soft, elastic, and flexible gels in the presence of calcium ions. Highly freeze-thaw stable. Ideal for soft gels, sauces, and creams. Lambda: Does not form gels but is an excellent thickener and stabilizer for cold milk and other liquid systems.
Yes, Carrageenan has been used safely for centuries and is approved as a food additive (E407) by major regulatory bodies worldwide, including JECFA, the FDA, and the European Union, for use in specified food categories. The safety of food-grade Carrageenan (as opposed to degraded forms) is supported by extensive scientific research.
Is Carrageenan safe for consumption?
In toothpaste, it acts as a thickener and binder, providing the desired viscous texture (rheology) that allows the paste to hold its shape on the brush and spread easily. It also helps to suspend abrasive particles and other ingredients evenly throughout the formulation.
How is Carrageenan used in toothpaste?
Absolutely. It is highly effective in plant-based milks, yogurts, and creams to provide body, mouthfeel, and suspension stability, preventing the separation of solids and water.
Can Carrageenan be used in dairy alternatives?
While both are seaweed-derived gelling agents, the gels they form are different. Carrageenan (Kappa/Iota) gels are typically thermo-reversible (melt upon heating). Agar-Agar forms very strong, brittle, and heat-stable gels that do not melt until temperatures exceed 85°C, making it ideal for applications that require stability at high temperatures.
