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| Brand Name: | RENZE |
| Model Number: | carrageenan |
| MOQ: | 100 kilograms |
| Price: | USD 15-25/KG |
| Payment Terms: | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
| Supply Ability: | 100TONS/MONTH |
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.
| 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 |
✔ 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
