E407 CARRAGEENAN

E407 Carrageenan provides thickening and stabilization.
E407 Carrageenan is commonly used as a gelling agent in canned/wet pet foods.
E407 Carrageenan is used as a thickener and stabilizer in toothpaste, lotions, creams, shampoos, and gels.

EC Number: 232-524-2 (This number is commonly associated with Carrageenan, though classification for polymers can be complex).
CAS Number: 9000-07-1
E Number: E 407
Chemical Structure: Carrageenan is a sulfated polygalactan composed of alternating units of D-galactose and 3,6-anhydro-D-galactose, linked by α-1,3 and β-1,4 glycosidic bonds. ​
Sulfate Content: Varies between 15% and 40%, depending on the type (κappa, ιota, or λambda). ​
Molecular Formula: Variable (polysaccharide)
Molecular Weight: Food-grade carrageenan typically has a molecular weight ranging from 100,000 to 800,000 Da. ​

SYNONYMS:
Carrageenan (INS 407), Emulsifying & Stabilizing Agent (E-407), Gelling Agent (E407), Gelling Agent (INS 407), Carrageenin, Irish moss gelose, Carrageenan gum, Chondrus extract, Various trade names based on seaweed source (e.g., Eucheuma extract, Gigartina extract), Carrageenan, E407, Irish moss extract, Chondrus extract, Carrageenin, Carragheen, Carragheenin, Carraguard, Aubygel, Aubygum, Burtonite, Carastay, Coreine, Eucheuman, Galozone, Gelcarin, Gelozone, Genugel, Genuvisco, Gum Chondrus, Irish moss gelose, Kappa carrageenan, Iota carrageenan, Lambda carrageenan

E407 Carrageenan is a common food additive but it may cause digestive side effects and has a potential link to colon cancer.
E407 Carrageenan is an additive used to thicken, emulsify, and preserve foods and drinks.
E407 Carrageenan’s a natural ingredient that comes from red seaweed (also called Irish moss).

You’ll often find E407 Carrageenan in nut milks, meat products, and yogurt.
Since the late 1960s, there’s been controversy surrounding the health effects of E407 Carrageenan.
Some evidence suggests that E407 Carrageenan triggers inflammation, gastrointestinal ulcerations, and that it damages your digestive system.

People have been petitioning for products with E407 Carrageenan to be labeled with a warning or removed entirely.
E407 Carrageenan is a valuable food ingredient that can help to improve the texture and stability of food products.
E407 Carrageenan is a natural and common food additive used in the food industry that is derived from red seaweed.

E407 Carrageenan ingredients have been used in food preparation for centuries, particularly in traditional Irish recipes.
E407 Carrageenan is a polysaccharide, which means it is a complex sugar compound made up of many smaller sugar molecules.

The molecule's unique structure allows E407 Carrageenan gum to form a gel-like substance when combined with water, which makes it an ideal food thickener and stabilizer.
E407 Carrageenan is also known for its ability to improve the texture and shelf-life of various food products.

E407 Carrageenan is a sulphate galactose molecule extracted from certain species of seaweed, which makes it a 100% natural plant product.
The use of E407 Carrageenan in food can be traced back more than a century in Ireland.
E407 Carrageenan's use in the production of foodstuffs has increased steadily and dramatically over the last 50 years.

E407 Carrageenan is extracted from a class of red seaweeds known as Rhodophyceae.
Refined and semi-refined E407 Carrageenan are approved as E407 Carrageenan under FDA (regulations 21 CFR 172.620, 172.626) and Food Chemicals Codex standards.

In Europe, refined E407 Carrageenan is approved as E407 and semi-refined E407 Carrageenan is approved as E407a according to the EU Regulation 2012/231/EU, Code of Federal Regulations and Food Chemicals Codex standards.
E407 Carrageenan is a natural polysaccharide extracted from red or purple seaweed.

E407 Carrageenan is extracted from red algae that are harvested in the sea, commonly used as a gelling agent, thickener, stabilizer in the food industry.
E407 Carrageenan, a multifunctional ingredient extracted from red algae that are harvested in the sea, commonly used as a gelling agent, thickener, stabilizer in food categories, like meat, jellies, ice creams, and puddings.

The European food additive number for it is E407 Carrageenan and E407a (with cellulose content).
Generally, E407 Carrageenan is safe, natural, vegan, halal, kosher and gluten free.
E407 Carrageenan or carrageenins (/ˌkærəˈɡiːnənz/ KARR-ə-GHEE-nənz; from Irish carraigín 'little rock') are a family of natural linear sulfated polysaccharides.

E407 Carrageenan is extracted from red edible seaweeds.
E407 Carrageenan contains 15–40% ester-sulfate content, which makes them anionic polysaccharides.
E407 Carrageenan can be mainly categorized into three classes based on their sulfate content.

E407 Carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three.
E407 Carrageenan is a common seaweed used for manufacturing the hydrophilic colloids to produce carrageenan is Chondrus crispus (Irish moss), which is a dark red, parsley-like alga that grows attached to rocks.

Gelatinous extracts of C. crispus have been used as food additives since approximately the fifteenth century.
E407 Carrageenan is a vegetarian and vegan alternative to gelatin in some applications, and is used to replace gelatin in confectionery and other food.

The first industrial commercial cultivation of Eucheuma and Kappaphycus spp. for E407 Carrageenan was developed in the Philippines.
The global top producers of E407 Carrageenan are the Philippines and Indonesia.
E407 Carrageenan, along with agar, is used to produce traditional jelly desserts in the Philippines called gulaman.

USES and APPLICATIONS of E407 CARRAGEENAN:
E407 Carrageenan is widely used for its thickening, gelling, and stabilizing properties.
Dairy Products: E407 Carrageenan prevents whey separation in yogurts and cheeses, stabilizes chocolate milk (suspends cocoa particles), prevents ice crystal growth and improves texture in ice cream.

Plant-Based Beverages: E407 Carrageenan provides body, mouthfeel, and stability in soy milk, almond milk, oat milk, etc.
Processed Meats & Poultry: E407 Carrageenan increases water retention, improves sliceability and texture in cooked hams, deli meats, and injected poultry.

Desserts: E407 Carrageenan creates gels in puddings, flans, fruit preparations, and water-based dessert gels.
Sauces and Dressings: E407 Carrageenan provides thickening and stabilization.
Pet Food: E407 Carrageenan is commonly used as a gelling agent in canned/wet pet foods.

Cosmetics and Personal Care: E407 Carrageenan is used as a thickener and stabilizer in toothpaste, lotions, creams, shampoos, and gels.
Pharmaceuticals: E407 Carrageenan is used as an excipient (inactive ingredient) for binding, stabilizing suspensions, or modifying viscosity.
Other Industrial Uses: Component in air freshener gels, E407 Carrageenan is used in biotechnology for cell immobilization

E407 Carrageenan gum is used as a thickening agent in many foods, including bread, dairy products, processed meats, and sauces.
Beer: E407 Carrageenan can be used in beer to improve wort recovery, yeast vitality and beer clarity; decreases production cost and time by minimizing the use of filter aids.

Toothpaste: E407 Carrageenan is used as an emulsifier and thickener to prevent the separation of oil/water mixture and make the toothpaste smooth
Food and other domestic uses of E407 Carrageenan: Desserts, ice cream, cream, milkshakes, yogurts, salad dressings, sweetened condensed milks.

Sauces: E407 Carrageenan is used to increase viscosity.
Beer uses of E407 Carrageenan: clarifier to remove haze-causing proteins.
Pâtés and processed meats (e.g., ham) uses of E407 Carrageenan: substitute for fat, increase water retention, increase volume, or improve slicing.

Soy milk and other plant milks: E407 Carrageenan is used to thicken.
Diet sodas: E407 Carrageenan is used  to enhance texture and suspend flavours.
E407 Carrageenan is used Pet food.

Toothpaste: E407 Carrageenan is used as a stabilizer to prevent constituents separating.
E407 Carrageenan is used Vegetarian hot dogs, Shampoo and cosmetic creams: thickener, Personal lubricants, Air freshener gels.
E407 Carrageenan is used fire fighting foam: thickener to cause foam to become sticky.

Marbling: the ancient art of paper and fabric marbling uses a E407 Carrageenan mixture on which to float paints or inks; the paper or fabric is then laid on it, absorbing the colours
Shoe polish: E407 Carrageenan is used to increase viscosity

Biotechnology: E407 Carrageenan is used to immobilize cells and enzymes
Pharmaceuticals: E407 Carrageenan is used as an inactive excipient in pills and tablets

With the advantage of naturally derived, compatible with other food ingredients, easy to use and economical, E407 Carrageenan has been used in a lot of food applications, such as in meat, dessert, candy, chocolate milk, beer, ice cream, pet food and so on.

Food grade E407 Carrageenan sold in the market are usually diluted with sugars and mixed with other food grade hydrocolloids and salts for obtaining different gelling or thickening characteristics.
Sometimes, E407 Carrageenan products consist of both refined and semi-refined types.

Water Dessert uses of E407 Carrageenan: Refined kappa, iota or the combination of E407 Carrageenan can produce a transparent, adhesive and highly/moderately elastic water dessert with minimum syneresis and quick-setting.
E407 Carrageenan is used as a thickener in dairy products such as ice cream and yogurt, as well as plant-based milks like coconut and almond milk.

E407 Carrageenan thickener is also found in deli meats, bakery items, and even pet food.
E407 Carrageenan gum has several applications in the food industry.
E407 Carrageenan is often used as an emulsifier in the food industry to create stable emulsions.

For example, salad dressings and mayonnaise are emulsions of oil and water that are stabilized by emulsifiers such as lecithin or egg yolks.
E407 Carrageenan food additives are employed as stabilizers in many food products to prevent separation or settling of ingredients.
For example, E407 Carrageenan and xanthan gum are commonly regarded as stabilizers in dairy products like ice cream and yogurt to prevent ice crystal formation and maintain a smooth texture.

E407 Carrageenan ingredients are used as thickeners in various food products to improve texture and mouthfeel.
For example, pectin and agar-agar are commonly used as thickening agents in jams and jellies.
E407 Carrageenan for sale is also used for clarification in the food industry.

For example, gelatin and isinglass are used in the wine industry to clarify wine by removing suspended particles
E407 Carrageenan is mainly used as a water binder and texturiser in food, pet food, and other applications.
E407 Carrageenan is considered to be a texturising ingredient and can be used in quantum satis (in the required amount) in many food products worldwide.

E407 Carrageenan is widely used in the food industry, for their gelling, thickening, and stabilizing properties.
E407 Carrageenan' main application is in dairy and meat products, due to their strong binding to food proteins.

E407 Carrageenan has emerged as a promising candidate in tissue engineering and regenerative medicine applications as they resemble animal glycosaminoglycans (GAGs).
E407 Carrageenan is used for tissue engineering, wound coverage, and drug delivery.

-Meat uses of E407 Carrageenan:
E407 Carrageenan is primarily used in the meat, like ham, sausages, corned beef and luncheon meat.
The market share is around 60%-70% of its total consumption.

Kappa E407 Carrageenan is mainly used in meat which has high brine gel strength and fine particle size, and is suitable for tumbling or injection processes of meat.
Meat application of E407 Carrageenan can commonly be divided into three parts: injected/tumbled meat, emulsified meat, and canned meat.

-Injected Meat uses of E407 Carrageenan:
Brine solution containing water and salt is distributed to whole meat products, such as chicken meat.
Semi-refined kappa E407 Carrageenan or the mixture of semi-refined and refined kappa E407 Carrageenan are often used as a thickener, binder and stabilizer to improve texture, retain moisture and increase weight yield of meat and make good sliceability.
The common use amount of E407 Carrageenan is 0.5 – 1.5% of total ham weight.

-Tumbled Meat uses of E407 Carrageenan:
Semi-refined Kappa and Iota E407 Carrageenan can be used to provide excellent water-holding property; soft texture and uniform consistency.
The common use amount of E407 Carrageenan is 1.0 – 2.0% of total sausage weight.

-Emulsified Meat uses of E407 Carrageenan:
The mix of semi-refined kappa and Iota E407 Carrageenan can be used to stabilize fat-protein emulsion; improve sliceability and mouth feel; enhance water holding capacity (increase yield), freeze-thaw stability and soft texture (tenderness and juiciness); also provide high gel strength and good sliceability.
The common use amount of E407 Carrageenan is 0.5 – 1.5% of total sausage weight.

-Jelly uses of E407 Carrageenan:
A clear, bright gel made from fruit juice, sugar, E407 Carrageenan or other gelling agents to form a gel.
The property of viscosity, gel strength, texture, clarity and syneresis of E407 Carrageenan are important in the jelly product.
The gelling agent: E407 Carrageenan, agar agar and gelatin are commonly involved in the production of jellies or puddings.

-Ice Cream uses of E407 Carrageenan:
E407 Carrageenan provides smooth and homogenous meltdown.
E407 Carrageenan increases the viscosity of the ice cream and functions as a stabilizer which imparts ice cream chewiness and smoothness and ensures very fine ice crystals formation.

E407 Carrageenan also inhibits the precipitation of casein by binding with the casein globules.
Sometimes E407 Carrageenan is used in combination with locust bean gum, guar gum, and sodium alginate.

-Pet Foods uses of E407 Carrageenan:
Pet foods include dry, canned, semi-moist types, snacks such as biscuits, kibbles and treats.
E407 Carrageenan is mainly for dog and cat food.

E407 Carrageenan can bind meat particles, allow homogeneity during pet food processing, provide uniform moisture, contribute easy unmolding and excellent sheen to the finished canned product.
The usage quantity of E407 Carrageenan around 1-2% of the total weight in canned pet food (contains 70 to 80% moisture).

Ingredients in Pet foods
Liquid: Water, meat broth

Main components: By-product of meat, poultry, seafood, grains, soybean meal.
Stabilizer and Gelling Agent: E407 Carrageenan, bean and guar gum, cellulose, starches
Others: Salt, flavors, vitamins and minerals.

-Dairy Beverage uses of E407 Carrageenan:
Blends for dairy applications are mostly composed of kappa and/or iota E407 Carrageenan with high milk protein reactivity and system stability.
Such as in yogurt, cottage cheese, almond milk, coconut milk and soy milk.
These specially-formulated products provide excellent textural properties with a creamy mouthfeel and good flavor release.

-Gummy Candy uses of E407 Carrageenan:
Gummy candy is a type of chewable product containing a high sugar content.
The content of total soluble solids, gel strength, texture, and syneresis are important in the gummy candy.
Common ingredients include water, sweeteners, gelling agent, color, and flavors.

E407 Carrageenan provides desirable elasticity of chewy candies, minimal syneresis, and is suitable for people of vegan.
E407 Carrageenan can be a substitute for gelatin which is commonly used as a gelling and texturizing agent.
Or in combination with other hydrocolloids, such as konjac gum and gum arabic.

-Chocolate Milk uses of E407 Carrageenan:
E407 Carrageenan can be used in chocolate milk as it can keep the cocoa and milk in suspension by interaction with milk proteins.
E407 Carrageenan also imparts homogeneous appearance, provides excellent mouthfeel, and therefore can be used in a wide variety of cocoa and milk types.

HOW TO MAKE E407 CARRAGEENAN?
Step 1: Weight ingredients: Sugar (8%), Skimmed Milk (5%), Full-Creamed (5%), Cocoa Powder (1%) , Chocolate Flavor (suitable), Color (suitable), E407 Carrageenan (0.03%) and Water (make 100%).
Step 2: Dissolve milk powder in water
Step 3: Mix dry ingredients
Step 4: Disperse dry ingredients in milk solution
Step 5: Pasteurization
Step 6: Cooling and agitation

MAIN FUNCTIONALITY IN APPLICATIONS OF E407 CARRAGEENAN:
The main function of E407 Carrageenan is to bind water.
Subsequently, E407 Carrageenan may have a secondary function to modify the texture of the gel as required.
All E407 Carrageenans are stable and easy to use in a wide range of applications: pH, Salts, Sugar, and Alcohol.
This makes E407 Carrageenan suitable for use in most common foods or other non-food products where water content needs to be controlled

PROPERTIES OF E407 CARRAGEENAN:
E407 Carrageenan is a large, highly flexible molecules that form curling helical structures.
This gives E407 Carrageenan the ability to form a variety of different gels at room temperature.

E407 Carrageenan is widely used in the food and other industries as thickening and stabilizing agents.
E407 Carrageenan is high-molecular-weight polysaccharides and mainly made up of alternating 3-linked β-D-galactopyranose (G-units) and 4-linked 
α-D-galactopyranose (D-units) or 4-linked 3,6-anhydro-α-D-galactopyranose (DA-units), forming the disaccharide repeating unit of E407 Carrageenan.
There are three main commercial classes of E407 Carrageenan:

Kappa forms of E407 Carrageenan strong, rigid gels in the presence of potassium ions, and reacts with dairy proteins.
E407 Carrageenan is sourced mainly from Kappaphycus alvarezii.

Iota forms soft gels in the presence of calcium ions.
E407 Carrageenan is produced mainly from Eucheuma denticulatum.

Lambda does not gel, and is used to thicken dairy products.
The primary differences that influence the properties of kappa, iota, and lambda E407 Carrageenan are the number and position of the ester sulfate groups on the repeating galactose units.

Higher levels of ester sulfate lower the solubility temperature of the E407 Carrageenan and produce lower strength gels, or contribute to gel inhibition (lambda carrageenan).

Many red algal species produce different types of E407 Carrageenan during their developmental history.
For instance, the genus Gigartina produces mainly kappa E407 Carrageenan during its gametophytic stage, and lambda E407 Carrageenan during its sporophytic stage.

All are soluble in hot water, but in cold water, only the lambda form (and the sodium salts of the other two) are soluble.
When used in food products, carrageenan has the EU additive E numbers E407 Carrageenan or E407a when present as "processed eucheuma seaweed."
Technically E407 Carrageenan is considered a dietary fibre.

In parts of Scotland and Ireland, where E407 Carrageenan is known by a variety of local and native names, Chondrus crispus is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy, or whisky are added.

E407 Carrageenan is a kind of jelly similar to panna cotta, tapioca, or blancmange.
Although E407 Carrageenan was introduced on an industrial scale in the 1930s, they were known to be used in China since around 600 BC (where Gigartina was used) and in Ireland around 400 AD.

E407 Carrageenan derived from Eucheuma spp. (today one of the main cultivated sources of E407 Carrageenan), known as gusô or tambalang in the Visayan languages, has also been traditionally used as food in the Philippines.

E407 Carrageenan was first recorded in the Diccionario De La Lengua Bisaya, Hiligueina y Haraia de la isla de Panay y Sugbu y para las demas islas (c.1637) of the Augustinian missionary Alonso de Méntrida (in Spanish).

In the book, Méntrida describes gusô as being cooked until it melts, and then allowed to congeal into a sour dish.
The most commonly used sources are Eucheuma cottonii, Kappaphycus alvarezii, and Eucheuma spinosum, which together provide about three-quarters of the world production.

These grow from the sea surface to a depth of about 2 m (6.6 ft).
The seaweed is normally grown on nylon lines strung between bamboo floats, and it is harvested after three months or so, when each plant weighs approximately 1 kg (2.2 lb).

After harvest, the seaweed is dried, baled, and sent to the E407 Carrageenan manufacturer.
There the seaweed is ground, sifted to remove impurities such as sand, and washed thoroughly.
After treatment with hot alkali solution (e.g., 5–8% potassium hydroxide), the cellulose is removed from the E407 Carrageenan by centrifugation and filtration.

The resulting E407 Carrageenan solution is then concentrated by evaporation.
E407 Carrageenan is dried and ground to specification.
There are three types of industrial processing:

*Semi-refined
This is only produced from E. cottonii or E. spinosum.
The raw weed is first sorted and crude contaminants are removed by hand.

The weed is then washed to remove salt and sand, and then cooked in hot alkali to increase the gel strength.
The cooked weed is washed, dried, and milled.
E. spinosum undergoes a much milder cooking cycle, as it dissolves quite readily.

The product is called semi-refined E407 Carrageenan, Philippines natural grade, or, in the U.S., it simply falls under the common E407 Carrageenan specification.

*Refined
The essential difference in the refining process is that the E407 Carrageenan is first dissolved and filtered to remove cell wall debris.
The E407 Carrageenan is then precipitated from the clear solution, either by isopropyl alcohol (propan-2-ol) or by potassium chloride.

*Mixed processing
A hybrid technology in which seaweed is treated heterogeneously as in the semirefined process exists, but alcohol or high salt levels are used to inhibit dissolution.

This process is often used on South American seaweeds and gives some of the cost benefits of semirefined processing, while allowing a wider range of seaweeds to be processed, however, the naturally low cellulose levels in some South American seaweeds allow them to be heterogeneously processed and still be sold under the EU refined specification.

*Grades
Food grading
There are two basic grades of E407 Carrageenan, refined (RC) and semi-refined (SRC).
The latter is also known as "processed Eucheuma seaweed" (PES) and "Philippine natural grade" (PNG) E407 Carrageenan.

In the European Union, refined E407 Carrageenan is designated by the E number E-407 and semi-refined E407 Carrageenan as E-407a.
Refined E407 Carrageenan has a 2% maximum for acid-insoluble material and is produced by alcohol precipitation or potassium chloride gel press process.

Semi-refined E407 Carrageenan has a much higher cellulose content and is produced in a less complex process.
Indonesia, the Philippines, and Chile are three main sources of raw material and extracted E407 Carrageenan.

HOW TO USE E407 CARRAGEENAN TO MAKE ICE CREAM?
Step 1: Weigh ingredients: sugar (15%), milk (10%), butter (8%), E407 Carrageenan (0.6%), glucose (4%), water (make 100%)
Step 2: Premix sugar, E407 Carrageenan, and milk (Premix 1).
Step 3: Dissolve glucose and butter in lukewarm water (Premix 2).
Step 4: Disperse Premix 1 in Premix 2 with rapid agitation.
Step 5: Pasteurize in a hot water bath at 70-80 ºC for 15 mins with occasional stirring.
Step 6: Homogenize using a hand-held homogenizer for 15 sec.
Step 7: Cool in an ice bath until the solution reaches 15.5 ºC.
Step 8: Measure ice cream viscosity (before aging) at 15.5ºC using the appropriate spindle.
Step 9: Age solution overnight at 4 ºC.
Step 10: Measure ice cream viscosity (after aging) at 15.5ºC using the appropriate spindle.
Step 11: Feed the solution in an ice cream maker until it forms into a thick and creamy texture.
Step 12: Collect ice cream into a clean container and store in the freezer.

BENEFITS AND CHARACTERISTICS OF E407 CARRAGEENAN:
*Versatile Texturizer:
E407 Carrageenan offers a wide range of textures, from free-flowing liquids to firm gels, by selecting the appropriate type (kappa, iota, lambda) and controlling conditions.

*Effective Stabilization:
Particularly good at stabilizing dairy products (kappa) and suspensions.

*Thermoreversible Gels:
Kappa and iota gels melt when heated and reset upon cooling, useful in processing and consumption.

*Ion Specificity:
Gelation properties are specifically triggered by certain ions (K+ for kappa, Ca2+ for iota).

*Efficiency:
Effective at low concentrations, typically between 0.01% and 1%.

*Synergy:
Can work synergistically with other gums (e.g., kappa-E407 Carrageenan and Locust Bean Gum form stronger, more elastic gels).

HOW TO MAKE GUMMY CANDY WITH E407 CARRAGEENAN?
Step 1: Weighting ingredients: Glucose (40%), Sugar (25%), E407 Carrageenan (1.5%), Trisodium citrate (0.3%), citric Acid (0.5%), Flavor (appropriate), Color (appropriate), and Water (make 100%).

Step 2: Premix half of sugar with E407 Carrageenan and trisodium citrate.
Step 3: Dissolve glucose and half of sugar in water and heat until 60°C with continuous stirring.

Step 4: Gradually add sugar-E407 Carrageenan premix and cook until boiling with continuous stirring.
Step 5: Add color.

Step 6: Cook solution until it reaches 76 to 80 ºC.
Step 7: Add citric acid and flavor.

Step 8: Mix thoroughly and immediately pour into mold while hot.
Step 9: Cool and solidify

GEL FORMATION OF E407 CARRAGEENAN:
κappa-carrageenan: Forms strong, rigid gels in the presence of potassium ions.
ιota-carrageenan: Forms soft, elastic gels when calcium ions are present.
λambda-carrageenan: Does not form gels but increases viscosity. ​

HOW TO MAKE WATER DESSERT JELLY WITH E407 CARRAGEENAN?
Step 1: Weighting ingredients: Sugar (20%), E407 Carrageenan (1%), Citric acid (0.15%), Sodium benzoate (0.1%), Sodium citrate (0.1%), and water (make 100%).
Step 2: Premix E407 Carrageenan with other dry ingredients.
Step 3: Disperse the premix at the vortex of the rapidly agitated water.
Step 4: Heat to 80°C – 85°C with continuous stirring.
Step 5: Remove from heat and add Citric Acid at 70°C.
Step 6: Stir then pour into cups and cool to set.

FEATURES OF E407 CARRAGEENAN:
*Thickening agent:
Like xanthan gum, E407 Carrageenan e407 is a highly effective thickening agent that can be used in a variety of foods, including dairy products, sauces, and desserts.
E407 Carrageenan ingredients can help to create a smooth, creamy texture in these products.

*Gelling agent:
E407 Carrageenan gum is also a gelling agent, meaning that it can help to create a gel-like texture in foods.
This property of E407 Carrageenan thickener is particularly useful in the production of desserts like jellies and puddings.

WHAT'S IN THE NAME?
E407 Carrageenan gets its name from Chondrus crispus species of seaweed known as Carrageen Moss or Irish Moss in England, and Carraigin in Ireland.
E407 Carrageenan is most widely grown along the coasts of North America, and Europe.

HEALTH BENEFITS OF E407 CARRAGEENAN:
E407 Carrageenan acts as an antioxidant and protect cells from damage.
E407 Carrageenan helps to relieve gastric discomfort.
E407 Carrageenan also supports digestive health and regulates bowel movements.

ORIGIN OF E407 CARRAGEENAN:
E407 Carrageenan is a natural polysaccharide, produced by different seaweeds (Chrondrus crispus, Gigartina stellata, Euchema spinosum, E. cottonii) in Europe, Asia and America.
E407 Carrageenan is a complex mixture of polysaccharides.
E407 Carrageenan has a slightly different composition; moreover, it contains a considerable amount of cellulose.

FUNCTION & CHARACTERISTICS OF E407 CARRAGEENAN:
Thickening agent and stabiliser.

PHYSICAL and CHEMICAL PROPERTIES of E407 CARRAGEENAN:
*Chemical Nature: 
E407 Carrageenan is a family of high-molecular-weight linear sulfated polysaccharides.

*Source: 
E407 Carrageenan is extracted from various species of edible red seaweeds (Rhodophyceae), such as Chondrus crispus (Irish moss), Kappaphycus alvarezii, Eucheuma denticulatum, and Gigartina species.

*Composition: 
The backbone consists of alternating units of D-galactose and 3,6-anhydro-D-galactose (AG), linked by α-1,3 and β-1,4 glycosidic bonds.
They are sulfated to varying degrees.
The specific type of linkage, the presence/absence of the 3,6-anhydro bridge, and the number/position of sulfate ester groups determine the type of E407 Carrageenan and its properties.

*Main Types:
Kappa-E407 Carrageenan (κ-E407 Carrageenan): Contains one sulfate group per disaccharide unit.
It forms strong, rigid, and somewhat brittle gels, particularly in the presence of potassium ions (K+).

These gels are thermoreversible (melt upon heating, set upon cooling) and tend to exhibit syneresis (expulsion of liquid).
Kappa-E407 Carrageenan is soluble in hot water (typically above 60°C / 140°F) and shows strong interaction with milk proteins (especially kappa-casein), making it effective in dairy applications.

Iota-E407 Carrageenan (ι-E407 Carrageenan): Contains two sulfate groups per disaccharide unit.
It forms soft, elastic, and cohesive gels, primarily in the presence of calcium ions (Ca2+).

These gels are also thermoreversible, do not exhibit syneresis, and show thixotropic behavior (shear-thinning: gel becomes fluid when stirred or shaken, and reforms upon standing).
Iota-E407 Carrageenan is soluble in hot water, and some types can swell or partially dissolve in cold water.

Lambda-E407 Carrageenan (λ-E407 Carrageenan): Contains three sulfate groups per disaccharide unit and lacks the 3,6-anhydro bridge.
Due to its high degree of sulfation and molecular shape, lambda-E407 Carrageenan does not form gels.
It is soluble in cold water and primarily functions as a thickener, producing viscous solutions.

*Molecular Formula: 
As a complex, variable polymer, E407 Carrageenan does not have a simple fixed molecular formula.

*Molecular Weight: 
Food-grade E407 Carrageenan is characterized by a high molecular weight, typically well above 100,000 g/mol.
This is distinct from "degraded E407 Carrageenan" or "poligeenan," which has a significantly lower molecular weight (e.g., < 20,000 g/mol) and is not permitted in food.

*Appearance: 
E407 Carrageenan is generally supplied as an odorless powder, ranging in color from yellowish-white to tan or brownish.
The texture can be coarse or fine.

*Solubility: 
E407 Carrageenan varies significantly by type (see above).
Hot water is usually required for full dissolution of kappa and iota types.
Lambda is soluble in cold water.

*Gelling/Thickening: 
E407 Carrageenans provide viscosity (thickening) and/or form gels depending on the type used and the conditions (temperature, presence of specific ions).

SOURCES OF E407 CARRAGEENAN:
E407 Carrageenan is located in the cell wall and intercellular matrix of the seaweed plant tissue.
E407 Carrageenan is a family of linear sulfated polysaccharide present in certain species of red seaweed.
E407 Carrageenan is made of repeating units of sulfated D-galactose and 3,6-anhydro-D-galactose

The following are approved sources of the red seaweed by the FDA:
*Chondrus crispus
*Chondrus ocellatus
*Gigartina acicularis
*Gigartina pistillata
*Gigartina radula
*Gigartina stellata
*Eucheuma cottonii
*Eucheuma spinosum

3 TYPES OF E407 CARRAGEENAN:
There are 3 major types of E407 Carrageenan, named kappa, iota and lambda.
Their thickening and gelling properties are quite different due to the degrees of sulfation (between 15% and 40%), all types are soluble in hot water and higher of ester sulfate groups mean lower solubility in cold water and lower gel strength.

Kappa is commonly extracted from Eucheuma Cottonii seaweeds (90% harvested from South East Asia), Iota made from Eucheuma Spinosum seaweeds, and Lambda is derived from the seaweeds in South America.

Kappa is mostly used in food compared with another two types.
*Kappa
*Iota
*Lambda

*Kappa E407 Carrageenan
Also called K E407 Carrageenan, produces firm and brittle gel.
Ester sulfate: only one, the fewest among three types.
Solubility: at 80⁰C water.

Gel: gel with syneresis, gelation can be enhanced by the reaction with potassium ions.
Uses: in meat, canned pet food (dog and cat food), beer production.
Following are the appearance of semi refined and refined kappa.

*Iota E407 Carrageenan
Also called I E407 Carrageenan, with two ester sulfates in the structure, it can react with calcium ions to increase the gel strength to form a soft and elastic gel with syneresis free, good freeze-thaw and re-healing properties.

It is partially soluble in cold water and can be used in soft gel capsules and jelly production.
Kappa + iota are commonly used together in applications like in ice cream, air freshener gels.

*Lambda E407 Carrageenan
Lambda, with three ester sulfates in the structure, cold water soluble, cannot react with salts to form the gel and only works as a thickening agent to provide viscosity & give texture or body to food.

It is used less than K and I type in food application.
The common use is in chocolate milk as it can react with milk.

HOW IS E407 CARRAGEENAN MADE?
Semi Refined
Refined
Every type of E407 Carrageenan also can be divided into semi refined and refined forms according to the different manufacturing processes and raw materials.

*Manufacturing processes: 
During refined E407 Carrageenan production the E407 Carrageenan is solubilized to remove the cell wall of the seaweed, while the semi refined is made by simple alkaline treatment, without extraction and filtration processes and therefore contains cellulosic structural matrix.
Raw material: the only approved source for semi refined is Eucheuma Seaweed.

Both are mainly composed of the potassium, sodium, magnesium and calcium sulphate esters of galactose and 3,6-anhydrogalactose polysaccharide, while semi refined contains up to 15 % cellulose of its total weight. 
The production of semi refined or refined kappa and iota are similar, the following are the brief kappa E407 Carrageenan manufacturing process.

*Semi Refined Flow Chart
Semi refined E407 Carrageenan is also known as processed eucheuma seaweed with the E number E407a.
It is obtained through the following process:

Seaweeds
Washing to remove sand, salts and other foreign substances
Cooking in hot water in saturated brine (potassium chloride) for a short time at the temperature of 70–80°C.

E407 Carrageenan cannot be dissolved or extracted in this temperature but low-molecular-mass impurities can be removed.
Decoloration
Rinsing in water
Chopping
Drying
Grinding
Packaging

*Refined Extraction Process
Seaweeds
Washing to remove sand, salts and other foreign substances

Cooking in hot water (90 °C) to Paste (seaweed is dissolved)
Filtration, to remove the insoluble cellulose and other impurities
Syrup
Jelification
Pressing

Washing in potassium chloride to make the solution to gels and syneresis to remove water
Pressing
Drying
Grinding
Packaging

MOLECULE, E407 CARRAGEENAN:
As mentioned above, E407 Carrageenan is a sulphated galactose chain with a varying number of sulphate groups in descending order from low to high.
*Furcelleran
*Kappa E407 Carrageenan
*Iota E407 Carrageenan
*Lambda E407 Carrageenan

The E407 Carrageenan chain consists of two galactose hexanuclear rings linked by Beta 1->4 and Alpha 1 ->3 bonds.
Prior to treatment with alkali, the sulphate groups are located in the C2 and C4 sub-ring and in the C2, C6 beta ring, depending on the algae type.

During alkaline treatment, oxygen bridges are formed between the beta ring C3 and C6, at least on Kappa and Iota E407 Carrageenan.
The sulphate group placed on C6 is sacrificed during this process.

At the same time, the beta ring changes its orientation, allowing the E407 Carrageenan molecule to form a double helix during cooling.
The degree of alkali modification can be varied to achieve the desired texture and solubility.

There are two fundamental rules of thumb:
The higher the number of sulphate groups, the better the solubility, which means lower dissolution temperature but also weaker gel texture.

The lower the number of sulphate groups, the lower the solubility, which means a higher dissolution temperature, but also a stronger gel structure.

Gelling salt + synergistic gums
E407 Carrageenan cannot achieve its maximum functionality without gelling ions, known in practice as gelling salts.

Some gelling salts are more effective than others, e.g. KCl is very effective in increasing the gel strength of Kappa-E407 Carrageenan and CaCl2 increases the gel strength of Iota-E407 Carrageenan.
The preferred gelling ions for the four types of E407 Carrageenan are listed below in descending order:

Furcelleran: K+, Ca++, Mg++, Na+
Kappa E407 Carrageenan: K+, Ca++, Mg++, Na+
Iota E407 Carrageenan: Ca++, K+, Mg++, Na+
Lambda E407 Carrageenan: Ca++, K+, Mg++, Na+ or K+, Ca++, Mg++, Na+, depending on the proportion of Iota or Kappa fraction in the product.

When E407 Carrageenan is combined with other ingredients, something extra is obtained.
This can be explained by both a supportive and a synergistic effect.
The differences between these effects are explained here:

Supportive effect: Starch, guar gum and xanthan gum do not chemically interact with the E407 Carrageenan molecule, but they can optimise the distribution of the E407 Carrageenan powder during cooking and cooling and thus give a better end result.

Synergistic effect: is a positive or negative interaction between two elements.
The synergistic effect of E407 Carrageenan is related to Kappa fractions and other hydrocolloids or proteins.

This refers to positive synergism or positive interaction between the oxygen bridges of the Kappa-E407 Carrageenan double helix, which may interact with other gums or proteins, e.g. with a divalent salt.

Typical examples include:
Kappa E407 Carrageenan + Konjac gum
Kappa E407 Carrageenan + Locust bean gum
Kappa E407 Carrageenan + Casein + Ca++ (depending on the isoelectric point of the protein)

PRODUCTION OF E407 CARRAGEENAN:
E407 Carrageenan production can be divided into two main processes:
a process in the production of refined E407 Carrageenan
a process in the production of semi-refined E407 Carrageenan.

To obtain refined E407 Carrageenan, dried seaweed is washed and treated with hot temperature and alkaline solution.
The E407 Carrageenan is extracted from the cellulose in the seaweed.

This solution is filtered to remove the insoluble cellulose (also called fibre and/or acid-insoluble matter [AIM]) and other impurities.
The cellulose + minerals obtained from the process + filter aids are typically used to fertilise fields in local areas.

The hot E407 Carrageenan solution contains a large amount of water.
The water is usually removed by:

Centrifugal and evaporation process.
The water is drawn off from the E407 Carrageenan slurry by centrifugation; the remaining water is evaporated by hot air.
The resulting dry material is milled into E407 Carrageenan powder.

*Addition of KCl.
The addition of KCl causes the hot solution to gel and produce a syneresis.

The gel is pressed into a semi-dry “material”.
This material is dried in hot air and then milled into E407 Carrageenan powder.

*Precipitation.
Alcohol is added to the E407 Carrageenan slurry.
The E407 Carrageenan molecules precipitate into long fibres.

These fibres are then filtered off, dried in hot air, and milled into E407 Carrageenan powder.
Each process has its own unique advantages and characteristics, as some processes allow ion exchange and some processes are only applicable to certain types of algae.

In the case of the semi-refining process, the dried seaweed is washed and modified using a medium high temperature and alkali.
The process treats the E407 Carrageenan with alkali inside the cellulose matrix in the seaweed.
After this process, the water and processing aids are filtered out of the semi-refined E407 Carrageenan.

The semi-refined E407 Carrageenan is dried in hot air and then milled into semi-refined E407 Carrageenan powder.
For both processes, refined and semi-refined, the level of alkali treatment can be controlled and modified.
Additional washing, ion exchange, and bleaching processes can be combined with the basic processes mentioned above.

SOURCE OF E407 CARRAGEENAN:
As described before, E407 Carrageenan is an extract from red seaweeds.
One of the determinants of the type and functionality of E407 Carrageenan is the species of seaweed.
Eucheuma cottonii is a cultivated warm water algae species commonly used in the production of Kappa-type E407 Carrageenan.

Kappa E407 Carrageenan provides a firm and rigid gel.
Eucheuma spinosum is a cultivated warm water algae species commonly used in the production of Iota-type E407 Carrageenan.

Iota-E407 Carrageenan produces a soft and elastic gel.
Chondrus crispus and Gigartina skottsbergii species of broad leaf and narrow leaf are examples of naturally grown cold water algae commonly used in the production of Lambda.

Lambda-E407 Carrageenan usually contains a compound fraction of Kappa, Iota, and Lambda sequences in the same molecule.
The proportion of each sequence varies depending on the algae species, the age of the algae, and the processing method.

The texture of lambda-E407 Carrageenan varies from a relatively solid gel to a very viscous solution.
Furcellaria is a naturally growing cold-water seaweed used in the production of furcelleran.

Furcelleran gives a semi-solid and rigid gel.
Warm water algae are sown and harvested in farms with stable water temperatures and tidal water that provides nutrients to the algae.

Cold water seaweeds are harvested from boats or collected on the beach after being washed ashore.
The age of the seaweed is an important factor when assessing the performance of the final product.
Both cold-water and warm-water seaweed species are dried either in the sun or in hot air and transported to their production sites.

ADVANTAGES & CHARACTERISTICS OF E407 CARRAGEENAN:
*Kosher/Halal/ISO9001/ISO22000/RSPO Certified
*No MOQ, More Opportunities
*Customized Products
*Mixed Shipment

PHYSICAL and CHEMICAL PROPERTIES of E407 CARRAGEENAN:
Chemical Name: Carrageenan
CAS Number: 9000-07-1
EC Number: 232-524-2
E Number: E407
Molecular Formula: Variable (polysaccharide)
Molecular Weight: Approximately 100,000–1,000,000 Da
Appearance: Cream white to yellowish-white powder
Odor: Slight marine odor
Solubility: Insoluble in cold water; forms gels in hot water

pH: Neutral to slightly alkaline
Stability: Stable under normal conditions; sensitive to strong acids
Types: Kappa, Iota, and Lambda carrageenans, each with distinct gelling properties
Appearance: Carrageenan is usually found as a white to off-white, odorless, and tasteless powder.​
Solubility:
λambda-carrageenan: Soluble in both hot and cold water.
κappa- and ιota-carrageenan: Require heating to dissolve, typically soluble in hot water. ​

Viscosity: Carrageenan solutions exhibit high viscosity, which increases with concentration and decreases with temperature. ​
pH Stability: Stable over a wide pH range, typically between pH 3.5 and 7.0, making it suitable for various food applications.
Chemical Structure: Carrageenan is a sulfated polygalactan composed of alternating units of D-galactose and 3,6-anhydro-D-galactose, linked by α-1,3 and β-1,4 glycosidic bonds. ​
Sulfate Content: Varies between 15% and 40%, depending on the type (κappa, ιota, or λambda). ​
Molecular Weight: Food-grade carrageenan typically has a molecular weight ranging from 100,000 to 800,000 Da. ​
Charge: Carrageenan molecules carry a strong negative charge due to their sulfate groups, influencing their interaction with other molecules and ions. 

FIRST AID MEASURES of E407 CARRAGEENAN:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of E407 CARRAGEENAN:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of E407 CARRAGEENAN:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of E407 CARRAGEENAN:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection. 
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A 
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of E407 CARRAGEENAN:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of E407 CARRAGEENAN:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available