Carrageenan Gum Powder - Premium Natural Thickening & Gelling Agent

Shaanxi Nuoyuan Biotech Co., Ltd. delivers industrial-grade Carrageenan Gum Powder extracted from premium red seaweed species through advanced alkaline processing technology. The KL80 we provide satisfies worldwide FAO/WHO (JECFA) and FCC requirements with gel strength ≥800 g/cm² and viscosity stability at 1.5% concentration/75°C. We have a 30,000㎡ factory processing 20,000 tonnes per year, holding ISO 9001, Halal and Kosher certifications. Five HPLC testing systems ensure purity, sulfation degree and heavy metal restrictions (Lead <2mg/kg, Arsenic <3mg/kg). We have a ready supply for immediate shipping anywhere in the globe.

What is Carrageenan Gum Powder?

The end result is a sulfated polysaccharide hydrocolloid with a high molecular weight, made from red seaweed (Rhodophyceae). It has a variety of uses in the kitchen and the industrial sector, where it thickens, stabilises, and gels.

The natural polymer addresses major industrial concerns such as syneresis in dairy products, protein instability in plant-based drinks, and structural integrity in processed meats. It provides a plant-based replacement to gelatin with thermally reversible gelling processes important for clean-label and vegan-certified recipes.

The powder dissolves in hot water (75-80°C) into clear gels or viscous solutions. Its negatively charged sulphate groups interact well with positively charged proteins and so it is quite efficient for dairy stabilisation at low doses.

Carrageenan Gum Powder

Certificate of Analysis (COA)

Product Name	Carrageenan	Batch number	/
Item	KL80	Batch quantity	11000kgs
Quality	Food Grade	Country of origin	China

Analysis Item	Specification	Results	Test Method
Appearance	Snowy White Powder	Conforms	Visual
Odor /Taste	Characteristic	Conforms	Smell /Taste
Particle size	100% Pass 80 mesh	Conforms	Sieve
Loss on Drying(105℃,4h)	≤ 12.0%	9.68%	GB1886.169-2016
Total ash(550℃,4h)	15 - 40%	21.75%	GB 1886.169-2016
Viscosity(1.5% 75℃)	≥ 5mPa.s	130mPa.s	GB1886.169-2016
Potassium gel strength 1.5%+0.2%KCL(w/w) at 20℃,6-12h..	≥ 1300g/cm²	1640g/cm²	/
Water gel strength 1.5% at 20℃,6-12h.	≥ 50g/cm²	295g/cm²	/
Acid-insoluble ash	≤ 1%	0.24%	GB 1886.169-2016
Acid insoluble matter	≤ 15%	0.40%	GB 1886.169-2016
Transparency(1.5%w/w)(T%)	≥ 90	91.9	/
PH(1.0%w/w,60℃)	8 - 11	8.47	GB1886.169-2016
Sulfate(SO₄²)	15 - 40%	22.14%	GB 1886.169-2016
Lead (Pb)	≤ 5.0ppm	Conforms	GB/T 5009.12-2017
Arsenic (As)	≤ 3.0ppm	Conforms	GB/T 5009.76-2014
Cadmium (Cd)	≤ 2.0ppm	Conforms	GB/T 5009.15-2014
Mercury (Hg)	≤ 1.0ppm	Conforms	GB/T 5009.17-2021
Total Plate Count	≤ 5000cfu/g	4600cfu/g	GB 4789.2-2022
Yeast and Mold	≤ 1000cfu/g	Conforms	GB 4789.15-2018
E.Coli.	< 3.0MPN/g	< 3.0MPN/g	GB 4789.38-2012
Salmonella	Absent/g	Not Detected	GB 4789.4-2016
Storage:	Store in a well-closed container away from moisture,light, oxygen.
Shelf life:	24 months under the conditions above and in its original packaging.

Industrial Applications & Performance

It flourishes in high-complexity production contexts across a range of industries:

It stabilises cocoa particles in chocolate milk and suppresses phase separation in almond, soy, and oat milks, among other plant-based and dairy milks. Maintaining a nice mouthfeel is achieved by suspending particles in a thin gel network that does not impart excessive viscosity.

Optimal water-holding capacity in injected hams and deli meats and improved slicing yields are two outcomes of meat and poultry processing. Even under sterilisation circumstances including high temperatures in a retort, this composition maintains its texture.

Confectionery & Bakery: Used as the principal gelling ingredient in vegan gummies and jelly cups. Its high melting point provides product stability in tropic areas when gelatin based alternatives might fail.

Pharmaceutical & Cosmetic: Used to suspend active ingredients in liquid medicine and give consistency in toothpaste formulations of Carrageenan Gum Powder. It improves the texture of creams and lotions since it has binding characteristics.

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Quality Control & Testing Procedures

Our quality assurance method includes rigorous industrial-grade inspection throughout the manufacturing process. Key criteria include gel strength assessment using texture analysers, viscosity testing at a standard temperature and moisture content verification (Loss on Drying <12%) are performed.

We do heavy metals purity testing beyond the basic levels required to comply with international food safety requirements. Microbiological screening for E. coli and salmonella is done to ensure product safety.

The degree of sulfation and ash content are analysed to confirm particular carrageenan type (Kappa versus Iota) and assure batch to batch uniformity. If you want further proof, third party testing services are available on request.

Processing Technology

Our commercial manufacturing starts with meticulous harvesting of red seaweed and rigorous washing. Then, the procedure continues with alkaline extraction. Seaweed is treated with hot alkali (KOH) at controlled temperature to convert precursor chemicals to carrageenan and make it soluble in water.

After extraction, the mixture is filtered through several stages to remove carrageenan from seaweed residue. Precipitation is effected using solutions of potassium chloride and the surplus water is removed by pressing.

The material is dried to the optimum moisture level using sophisticated equipment under regulated conditions. Final milling results in homogeneous powder particles of the KL80 type. In each manufacturing step our five HPLC testing units monitor the quality parameters.

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Package Options

25kg/fiber drum (primary commercial package)
100g food-grade plastic and aluminium foil bag packs (test size)
1kg food-grade plastic sacks and aluminium foil bag (trial orders)
5kg food-grade plastic sacks and aluminium foil bag (medium quantities)
10kg food-grade plastic packs and aluminium foil bag (bulk trial orders)

All packaging meets international shipping standards and protects product integrity during transportation.

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Transportation Methods

Express Delivery: DHL, FedEx, UPS, EMS, USPS for small quantities
Air Cargo: For urgent commercial shipments requiring fast delivery
Sea Cargo: Cost-effective solution for large commercial orders
All packaging complies with international shipping regulations

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Warehouse & Shipping

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Our Teams

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Exhibitions

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Frequently Asked Questions

Q: Why is my powder not hydrating correctly?

A: Most varieties need to be heated to 75-80°C to be fully active. To avoid lumping, pre-blend powder with dry ingredients before adding to liquid.

Q: How can I prevent gel syneresis?

A: In your formulation, include Iota-carrageenan or Locust Bean Gum to build a more elastic water-retention matrix.

Q: Is it stable in acid products?

A: It is prone to acid hydrolysis at low pH and high temperature. For acidic drinks, add after cooling or use buffered systems.

Q: What is the difference between Refined and Semi-Refined type?

A：Refined carrageenan is filtered to remove seaweed cellulose for high clarity. Semi-Refined contains cellulose and works for opaque applications like pet food or processed meat.

Q: Does it interact with dairy proteins?

A：Yes, its negatively charged sulfate groups react strongly with positively charged casein, making it exceptionally effective at low concentrations in dairy stabilization.

Q: What is your minimum order quantity?

A：We accommodate sample testing and small trial orders. Commercial orders start at 25kg with ready stock for prompt shipment.

Contact Us

Ready to enhance your formulations with premium Carrageenan Gum Powder? Contact us at sales@nuoyuanbio.com for samples, technical specifications, or custom solutions.