Kappa Carrageenan | CAS 11114-20-8 | E407, Food Grade Refined & Semi-Refined Plant-Based Gelling Agent & Stabilizer

  Product Detail  

Basic Information

Product Overview

Kappa Carrageenan (CAS 11114-20-8) is a pure, natural, high-purity polysaccharide raw material, derived through extraction and refinement from premium-quality red seaweed. It comes in two variants: Refined Kappa Carrageenan and Semi-Refined Kappa Carrageenan. This substance is widely acknowledged as a safe food additive, exhibiting outstanding gelling, thickening, and stabilizing and water Retention properties. Consequently, it enjoys extensive utilization across the food, cosmetics, pharmaceutical, and industrial sectors.

Refined Kappa Carrageenan vs Semi-Refined Kappa Carrageenan

Similarities: Both refined and semi-refined Kappa Carrageenan are extracted from red seaweed. They share the same CAS number 11114-20-8, with identical core functional properties: gelling, thickening, stabilizing and water retention. Both are approved food additives and suitable for food formulations.

Comparison Table: 

Character

1.Forms firm, elastic, thermo-reversible gel after hydration and cooling. Gel strength can be adjusted by dosage and formulation.

2.Refined Kappa Carrageenan (E407): low ash content, high gel transparency, less syneresis, suitable for high-end products requiring clear appearance.

3.Semi-Refined Kappa Carrageenan (E407a): contains natural seaweed fiber, outstanding water retention effect, cost advantage, ideal for meat formulations where transparency is not a priority.

4.Good compatibility with locust bean gum; compounding with locust bean gum can enhance gel elasticity and reduce water syneresis.

5.Odorless and tasteless, will not alter the original flavor of end products.

6.Stable performance under common processing conditions, compliant with global ingredient regulations.

Core Functions

Gelling Agent Kappa carrageenan creates firm, rigid and elastic gels in aqueous systems. It can form stable gel structure together with potassium ions, widely used in food to shape and maintain product texture.

Stabilizer It stabilizes emulsions and suspensions, prevents water separation and syneresis, keeps uniform texture in dairy and processed food.

Thickener It increases viscosity of liquid food systems, improves mouthfeel and texture for beverages and sauces.

Water Retention Reduces water loss in processed meat and dairy products, protects texture and extends shelf life.

Application  

1.Gel Confectionery & Desserts: Vegetarian gummy candy, jelly, pudding and fruit jelly. Refined Kappa Carrageenan (E407) is preferred here for high transparency and clean gel texture.

2.Processed Meat Industry: Ham, sausage, luncheon meat and restructured meat. Semi-Refined Kappa Carrageenan (E407a) is widely adopted for excellent water retention and economic benefits.

3.Jam & Fruit Fillings: Fruit jam, pie and pastry fillings, to build viscosity, maintain shape and control moisture migration.

4.Dairy Products: Flavored milk, cream and processed cheese, stabilizes protein and improves texture.

5.Other Food: Canned food and plant-based meat analogs.

6. Other Applications: Pet food and cosmetic formulations.

Packaging and Storage

Packaging:  in 25kg multi-ply paper bags with inner PE liner, or 500kg–1000kg jumbo bags.

Storage: Store in cool, dry, well-ventilated warehouse, away from moisture, strong odors, direct sunlight and heat sources. Keep tightly sealed after opening to prevent moisture absorption, caking and gel strength reduction.

Shelf Life: 24 months under sealed, cool and dry storage conditions