Carrageenan, also known as Irish moss, is primarily extracted from various species of red algae such as Eucheuma, Chondrus, and Gigartina. It is a non-uniform water-soluble linear polysaccharide.
The molecular structure of carrageenan is composed of sulfuric acid-based or non-sulfuric acid-based galactose connecting to 3,6-dehydrated galactose via α-1,3 glucosidic bond and β-1,4 glucosidic bond in an alternating way. The average molecular weight of carrageenan is 100-1,000 KDa. According to the location and distribution of sulfuric acid groups in the polysaccharide frame, carrageenan can be classified into types. At present, there are mainly four types of commercial carrageenan: Kappa carrageenan, Iota carrageenan, Lambda carrageenan and kappaⅡ carrageenan.
Characterized by gel, thickening, stabilizing, film forming and emulsification, carrageenan can serve as gels, thickeners, stabilizers and suspending agents. At present, it has become one of the most widely applied hydrocolloids in the food field.
BLG selects high-quality seaweed of waters in Indonesia, Tanzania, Philippine and Chile as the raw material of carrageenan, and has built carrageenan production bases in Indonesia and China to guarantee the stability of the supply chain. With the advanced processing technology, strict quality management and over 20 years of experience in providing carrageenan application solutions for customers in meat, dessert, dairy, daily chemical, pharmaceutical, and pet food fields, BlG can meet demands of different customers for carrageenan.
