Refined Kappa Carrageenan (E407) · Gelling & Stabilizing Agent for Dairy, Meat & Water Gels

Key characteristics

• Seaweed-derived hydrocolloid: extracted from selected red seaweed species, suitable for vegetarian and many plant-based concepts.
• Refined quality: further purified to remove cellulose and insoluble materials, resulting in low sediment, stable viscosity and cleaner gels.
• Ion-responsive gelling: forms firm, heat-reversible gels in the presence of potassium (K⁺) and shows useful synergy with calcium (Ca²⁺) and other ions.
• Synergistic with other gums: often used together with locust bean gum (LBG), konjac gum, xanthan gum or starches to tailor texture and cost.
• Thermal and freeze–thaw behaviour: gelation and melting temperatures can be tuned by ion type, concentration and formulation design.

Atlas works with customers to choose gel strength and viscosity ranges that suit their line equipment, filling conditions and target textures.

Indicative specification points

Final specifications are aligned with your QA/QC standards, but typical parameters for refined kappa carrageenan include:

• Appearance: off-white to light yellow powder, free from visible foreign matter.
• Gel strength: determined under standard conditions (e.g. 1.5% in defined salt solution), with different grades for dairy, meat and water gels.
• Viscosity: measured at specific concentration and temperature, selected to balance processability and final texture.
• Moisture, ash and sulfate content kept within defined food-grade limits.
• Low levels of acid-insoluble matter and controlled particle size distribution.
• Microbiological criteria corresponding to dairy, meat and dessert processing requirements.

Each batch is supplied with a Certificate of Analysis (COA) and technical data sheet including gel strength, viscosity and compositional data.

Dairy & dairy-style products

• Flavoured milks and cocoa drinks where low-dose carrageenan helps stabilise cocoa, control sedimentation and provide a smooth mouthfeel.
• Dairy puddings and desserts where kappa carrageenan, often in combination with LBG or starches, delivers a cuttable yet creamy gel.
• Processed cheese, cheese analogues and cheese spreads, contributing to body, sliceability and melt behaviour together with phosphates and emulsifying salts.
• Plant-based dairy-style products (e.g. oat or soy desserts, non-dairy creams) where carrageenan helps replace some of the texture provided by milk proteins.

Meat, poultry & pet food

• Canned and retorted meat products where carrageenan provides firm, heat-resistant gels that bind pieces and control jelly formation.
• Cold cuts and formed meat products where kappa carrageenan contributes to sliceability and juiciness when used in brines and injection systems.
• Wet pet food and meat chunks in jelly where carrageenan is part of the gelling system that ensures stable, appetising texture.

Water gels, desserts & specialty products

• Water-based gels and jelly desserts that require clear or coloured gels with defined brittleness and gel strength.
• Confectionery gels where kappa carrageenan can partially replace or complement other gelling agents to adjust bite and heat stability.
• Plant-based meat analogues where carrageenan is combined with konjac gum, xanthan gum and plant proteins to create fibrous, elastic structures.

Formulation guidance

• Typical use levels are 0.1–0.5% in dairy and beverage systems and may be higher in water gels or jelly-type products.
• Gelation is strongly influenced by the presence of potassium, calcium and other cations; salt type and level must be controlled carefully.
• Often used in combination with locust bean gum (LBG) or konjac gum to improve elasticity and reduce brittleness.
• Pre-hydration and dispersion steps (e.g. dry-mix with sugar or other powders) are critical for uniform performance and to prevent lump formation.
• Regulatory status, permitted use levels and labelling (e.g. “carrageenan”, “E407”) vary by country; your regulatory team should verify for each market.

Quality & documentation

• Supplied as food grade refined kappa carrageenan (E407) with agreed specifications for gel strength, viscosity and purity.
• Each batch is supported by a Certificate of Analysis (COA) detailing gel strength, viscosity, moisture, ash, sulfate content, acid-insoluble matter and microbiology.
• Supporting documentation can include GMO status, allergen statements, contaminants and heavy metals information, depending on your requirements.
• Manufacturing plants typically maintain ISO, FSSC and Halal/Kosher certifications; Atlas can align producer selection with your certification needs.
• Customers remain responsible for regulatory compliance, claims and labelling in each country of sale. Atlas provides technical and compositional data to support your internal review.

Packaging, storage & logistics

• Standard packaging: 20–25 kg multi-ply paper bags with inner PE liner to protect against moisture and contamination.
• Suitable for mixed-container shipments with other hydrocolloids (e.g. xanthan, pectins, konjac gum), sweeteners and functional ingredients from the Atlas portfolio.
• Store in a cool, dry, odour-free warehouse, away from direct sunlight and sources of humidity, to preserve gel performance over shelf life.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export documentation prepared from Ankara, Türkiye.

Please share your target application (dairy, meat, water gels, pet food, plant-based), target gel strength and texture, annual volume, packaging needs and destination markets so we can recommend suitable refined kappa carrageenan grades and supply scenarios.