Carrageenan

Product Details

CasNo： 11114-20-8

MF： (C₁₂H₁₈O₁₈S₃Na₃)ₙ

Appearance： powder

Delivery Time： 15 days

Packing： 25kg/bag

Purity： 99%

1. Basic Information

• English Name: Carrageenan; Irish Moss Extract
• Chinese Name: 卡拉胶；角叉菜胶；鹿角藻胶
• CAS Number: 9000-07-1 (general number for mixtures; no individual CAS for specific types)
• Chemical Structure: Composed of repeating units of D-galactose and 3,6-anhydro-D-galactose, linked by α-(1→3) and β-(1→4) glycosidic bonds. The molecular chain contains varying numbers of sulfate ester groups (-OSO₃⁻), with structural differences between the three main types:
  • κ-Carrageenan: 1 sulfate ester group per 2 galactose units; forms rigid, brittle gels.
  • ι-Carrageenan: 2 sulfate ester groups per 2 galactose units; forms elastic, flexible gels.
  • λ-Carrageenan: 3 sulfate ester groups per 2 galactose units; non-gelling, used exclusively as a thickener.
• Molecular Formula: (C₁₂H₁₈O₁₈S₃Na₃)ₙ (taking trisulfate sodium salt as an example; n = degree of polymerization, typically 100–1000)
• Common Synonyms: Carrageenin; Red Algae Gum

2. Physical and Chemical Properties

3. Key Performance Characteristics

1. Efficient Gelling and Texture Control
   κ- and ι-carrageenan form "double helix" structures with metal ions (K⁺, Ca²⁺) via sulfate ester groups, gelling rapidly upon cooling. Their gelling properties can be precisely tailored:

• κ-Carrageenan (Rigid Gel): Adding 0.5%–1.0% to jellies and puddings creates high-hardness, low-syneresis (<2%) gels. It is acid-resistant (stable at pH 3.5–4.0), making it ideal for acidic fruit-based products.
• ι-Carrageenan (Elastic Gel): Used in gummy candies and processed meats (e.g., sausages), 0.3%–0.8% imparts a soft, chewy texture. It is thermoreversible (melts above 70°C, re-gels upon cooling), facilitating processing.
• Blend Synergy: A 3:1 ratio of κ- to ι-carrageenan balances hardness and elasticity, meeting complex texture needs (e.g., cheesecakes, mousses).

1. Excellent Thickening and Suspension Stability
   λ-Carrageenan (non-gelling) and pre-gelled κ-/ι-carrageenan exhibit strong thickening and suspending capabilities due to chain entanglement of long-chain polysaccharides:

• Dairy Products: Adding 0.1%–0.3% to yogurt and milk beverages increases viscosity, prevents whey separation (syneresis reduced to <1%), and improves mouthfeel smoothness.
• Beverages: Used in fruit pulp and plant-based protein drinks, it stabilizes pulp particles or protein molecules, preventing stratification (suspension stability ≥6 months) without compromising transparency.
• Sauces: Adding 0.2%–0.5% to ketchup and salad dressings regulates rheology, preventing sedimentation or caking and enhancing spreadability.

1. Natural Safety and Biocompatibility
   As a natural red algae extract, carrageenan’s safety is endorsed by global authorities:

• Low Toxicity: Acute oral LD₅₀ (rat) >10,000 mg/kg (extremely low toxicity). The FAO/WHO Joint Expert Committee on Food Additives (JECFA) sets an acceptable daily intake (ADI) of 0–75 mg/kg body weight, with no health risks.
• Non-Sensitizing: Scores ≤0.1 (10-point scale) in skin irritation tests (OECD 404), making it suitable for infant foods (e.g., stabilizers in infant formula).
• Clean Label: Aligns with "natural, additive-free" consumer trends, replacing synthetic gums (e.g., xanthan gum, CMC) to support brands in building "clean formulation" images.

1. Acid/Salt Resistance and Process Adaptability
   Carrageenan’s molecular structure ensures stability in complex processing environments:

• Acid Resistance: Viscosity and gelling properties change by <5% at pH 3.0–7.0, suitable for acidic foods (e.g., lemon jelly, fermented milk).
• Salt Resistance: Remains stable at 1%–5% salt concentrations (e.g., NaCl, KCl), with no adverse reactions in processed meats or pickled foods.
• Thermal Stability: Maintains fluidity above 70°C, enabling high-temperature sterilization (121°C for 30 minutes, performance loss <3%) to meet food industry sterilization requirements.

4. Main Application Fields

1. Food Industry (Core Scenario)

2. Cosmetics and Pharmaceutical Industries

• Cosmetics: Adding 0.5%–1.0% to toothpaste thickens and stabilizes abrasives (e.g., silica), improving texture. In face masks and skincare products, 0.1%–0.3% forms a moisturizing film, reducing transepidermal water loss (TEWL) by 15%–20%.
• Pharmaceuticals: Used as a pharmaceutical excipient in capsule shells and gels (e.g., burn gels), 1.0%–2.0% forms a biocompatible gel matrix to facilitate drug release. In oral liquids, it acts as a suspending agent to stabilize herbal particles and enhance swallowing experience.

3. Other Fields

• Pet Food: Adding 0.3%–0.5% to pet cans and treats improves texture and moldability, reducing moisture loss.
• Agriculture: Serves as a carrier for plant growth regulators, thickening and stabilizing formulations to enhance pesticide/fertilizer adhesion.
• Textiles: Used as a printing paste (replacing starch) to improve print clarity and color fastness.

5. Safety & Usage Guidelines

1. Usage & Handling

• Dissolution Method:
  1. Mix carrageenan powder with a small amount of sugar (to prevent caking), then slowly add to hot water (>70°C).
  2. Stir at 300–500 rpm for 10–15 minutes until fully dissolved (transparent, particle-free solution), then add other ingredients.
  3. For gelling: After dissolution, add KCl (κ-Type: 0.1%–0.3%) or CaCl₂ (ι-Type: 0.05%–0.1%), then cool to <25°C to form a gel.
• Dosage Control: Excessive addition (>1.5%) may cause overly hard textures or sticky mouthfeel. Different types cannot be substituted arbitrarily (e.g., λ-Type cannot replace κ-Type for gelling)—select based on formulation needs.
• Process Adaptability: High-temperature sterilization should be performed after complete dissolution to avoid carbonization of undissolved particles. For acidic foods, add acids (e.g., citric acid) after cooling to <60°C to prevent hydrolysis.

2. Safety Protection

• Skin Contact: Carrageenan powder is non-irritating to the skin; no special protection is required during handling. If a small amount of powder is inhaled, ventilate the area—no health risks.
• Eye Contact: Powder or hot solutions may cause mild discomfort if they enter the eyes. Immediately rinse with plenty of cold water for 15 minutes; seek medical attention if necessary.
• Oral Toxicity: Food-grade carrageenan is safe for consumption, but industrial-grade products (e.g., for textiles, oil) are prohibited for oral use—strictly distinguish between applications.

3. Environmental & Regulatory Compliance

• Biodegradability: Complies with the EU OECD 301B standard, achieving ≥85% biodegradation in 28 days. It is decomposed by microorganisms after wastewater discharge, with no environmental accumulation risk.
• Regulatory Compliance: Food-grade carrageenan meets standards such as China’s GB 1886.169-2021, US FDA 21 CFR §172.620, and EU EC No 1333/2008. For infant foods, additional purity requirements (e.g., lead content ≤0.1 mg/kg) must be met.

6. Packaging & Storage

1. Packaging Specifications

• Food-Grade Standard Packaging: 25 kg/bag (inner polyethylene vacuum bag, outer kraft paper composite bag), moisture-proof and pollution-proof. Each bag includes a product certificate and quality inspection report (specifying type, purity, and microbial indicators).
• Pharmaceutical-Grade: 25 kg/drum (inner sterile polyethylene bag, outer stainless steel drum), compliant with GMP standards, with traceable raw material sources.
• Sample Sizes: 100 g/bottle, 500 g/bag, for customer formulation testing and small-batch trials (mixed sample packs of κ-, ι-, and λ-types are available).

2. Storage Conditions

• Storage Environment: Store in a cool, dry, well-ventilated warehouse (temperature: 5–30°C, relative humidity: <65%); avoid direct sunlight, rain, or proximity to heat sources (e.g., heaters, boilers).
• Moisture-Proof & Sealing: Unopened products require no special treatment during their shelf life; after opening, seal the bag immediately to prevent moisture absorption and caking (caked powder can be crushed and redissolved without performance loss).
• Shelf Life: Unopened carrageenan has a shelf life of 36 months when stored at room temperature in a sealed container; after opening, use within 3 months to avoid moisture absorption or microbial contamination (especially in high-humidity environments).