Hydrocolloid Carrageenan Semi-Refined Kappa (Raw Material)

8.      And much more

7.      Pharmaceuticals as an inactive excipient in pills and tablets

6.      Biotechnologies to immobilize cells and enzymes

5.      Fire-fighting foam to enhance stickiness

4.      Toothpaste as stabilizer to prevent ingredients from separating

3.      Pates and processed meat to substitute fat to enhance food texture and water retention

2.      Making of candy

1.      Desserts, milk products and various food sauces for sweetening and provide thickness texture

The type of Carrageenan we developed is extracted from Cassia gum and algae. It is excellent in water gel strength and elasticity, and obtainable at a reasonable price. Its main use is gelling jelly or pudding with a creamy taste like ice-cream and also preventing processed meat liquid from separating, including but not limited to the following uses:

Carrageenan is a general term of hydrocolloid contained in Red algae (Rhodopyta). It is roughly classified into three types: Kappa, Iota and Lambda. Kappa type is able to transform water gell to jelly of hardness and elasticity, which is easily influenced by water soluble protein, minerals and gums. Iota type produced fluid Thixotropic viscosity. Lambda type is easy soluble in cold water to form stable viscosity.

What is Carrageenan?

Carrageenan is powder material for the making of jelly, candy & many other end-products