Carrageenans are a family of linear sulphated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulphation. Kappa-carrageenan has one sulphate group per disaccharide. Iota-carrageenan has two sulphates per disaccharide. Lambda carrageenan has three sulphates per disaccharide.
Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
Our Aquagel range of Carrageenan based products specially formulated as a gelling agent in water dessert jellies. It gives a transparent gel with minimal syneresis. Aquagel is also designed to provide a uniform, smooth, strong elastic gel texture. Unlike other gelling agents, Aquagel sets at short time at room temperature.