1.Description
Renze Food-Grade Carrageenan Powder – Premium Thickening & Gelling
Solution for the Food Industry
Renze Carrageenan Powder is a high-performance, plant-based
hydrocolloid extracted from premium red seaweed. Specially designed
for food applications, it delivers exceptional gelling, thickening,
and stabilizing properties, making it ideal for dairy, meat, and
processed food products.
Key Benefits:
✔ Versatile Functionality – Forms thermo-reversible gels and
enhances texture
✔ Clean Label – Natural, non-GMO, and vegan-friendly
✔ High Stability – Resists heat, pH variations, and freeze-thaw
cycles
✔ Synergistic Effects – Works well with other hydrocolloids (e.g.,
locust bean gum)
2.Technical Specification
| Parameter | Specification | Test Method |
| Product Type | Refined Carrageenan Powder (Kappa/Iota/Lambda blends available) | - |
| CAS No. | 9000/7/1 | - |
| Appearance | Fine off-white to tan powder | Visual |
| Particle Size | 90% <150 μm | Laser diffraction |
| Moisture Content | ≤12% | AOAC 925.09 |
| Ash Content | 15-40% (type dependent) | ISO 928 |
| Acid Insoluble Matter | ≤2% | FCC VIII |
| pH (1% solution) | 7.0-10.0 | Potentiometric |
| Viscosity (1.5% sol.) | 5-800 mPa·s (type dependent) | Brookfield LV, 75°F |
| Gel Strength | 50-1000 g/cm² (type dependent) | Texture Analyzer |
| Solubility | Hot water soluble (>60°C) | Visual dissolution |
3.Applications
✔ Dairy Products (yogurt, ice cream, cream cheese) – Improves
mouthfeel and prevents whey separation
✔ Processed Meats (ham, sausages, deli meats) – Enhances water
retention and sliceability
✔ Desserts & Jellies – Provides smooth, elastic textures
✔ Beverages – Suspends particles and stabilizes emulsions
✔ Plant-Based Foods – Mimics dairy and meat textures in vegan
alternatives
❓ "What carrageenan type is best for preventing yogurt whey
separation?"
→ Use Lambda carrageenan (0.1-0.3%) for:
✔ Optimal serum binding
✔ No gel formation
✔ Smooth mouthfeel
❓ "How to stabilize UHT chocolate milk?"
→ Blend:
• Kappa carrageenan (0.02-0.05%) – Cocoa suspension
• Lambda carrageenan (0.03-0.07%) – Mouthfeel enhancement
→ Process at 80-85°C for 15-20 sec
❓ "How to create vegan gummy candies?"
→ Formula base:
• Iota carrageenan (0.8-1.2%)
• Plant-based calcium source
• Texture similar to gelatin
❓ "What's your solution for gluten-free bakery fillings?"
→ Kappa-Iota blend (0.4-0.6%) offers:
✔ Shear-thinning behavior
✔ Freeze-thaw stability
✔ Excellent flavor release
4.FAQ
Q1: Can I have a sample order for test?
A: Sample needs 3-7 days, normally by DHL, UPS, small samples can
be free of charge.
Q2: How about the Goodes deliver time?
A: Normally mass production need 20-40 days by sea.
Q3: Do you have any MOQ for the products?
A: In Alibaba, 500kg-1ton is avaiable.
Q4:Is it OK to print my logo on the package?
A:yes, please confirm the package design before mass production.
Q5: Do you offer the Guarantee for the produts?
Yes, we offer 1-2 years warranty to our products, and also offer
the technical support in chocolate and cocoa products processing.
