Products in Nutrition & Well Being: Carrageenan

CEAMPHARMA® is a plant based alternative to gelatin used as gelling, texturizing, heat resistance or viscosity agent in a wide range of nutraceutical applications. In syrup applications, it is used as a suspension and viscosity agent in liquid pharmaceutical formats.

Kappa Carrageenan that forms strong, rigid gels in the presence of potassium ions, and reacts with dairy proteins. It is sourced mainly from Kappaphycus alvarezii or Euchema Cottoni sea weeds.

Lambda carrageenan that although does not gel but can be used to thicken dairy products. In aqueous systems it can act as a suspending and emulsifying stabilizer, thickener, binder and gelling agent.

Iota carrageenan typically used in imitation chocolate milk (whey/vegetable oil-based) with akappa carrageenan such as CM-9401. Also used in certain retorted nutritional beverages such as soy-based infant formulas. Cold swelling but low or non-gelling in water. (See Further Processed Meat & Poultry Section).

A high viscosity water thickening carrageenan providing excellent body at low temperatures. Also suitable for cold milk systems.