Carrageenan

Carrageenan Products

Pectin is mainly categorized into high-ester (HM) and low-ester (LM) pectin based on its degree of esterification (DE value). High-ester pectin forms gels under conditions of high temperature, high sugar content, and acidity, making it widely used in products like jams, jellies, confectionery, and yogurt fruit layers. Low-ester pectin can form thermally irreversible gels in the presence of calcium ions, even in low-sugar or no-sugar environments. This property makes it particularly suitable for reduced-sugar/no-sugar jams and jellies, dairy desserts, and products requiring thermal stability during sterilization or freeze-thaw stability.

A range of specialty products for a variety of food and other industry

Types	Characteristic	Main Application
CAG-Iota™️ 100 Semi-refined Iota	with semi-translucent appearance, suitable for flexible gel culture systems where moderate clarity and cost-efficiency are prioritized.	Jelly, Pudding, Jam/Spread, Frozen Desserts, Sauce for Frozen Prepared Meals, Pet Food Cans
CAG-Iota™️ 200 Refined Iota	A flexible gel is formed in the presence of calcium ions	Premium Pudding, Mousse, Yogurt Curd, French Dessert Gel, Dysphagia Diet Food, High-End Ambient Pudding, Aseptically Packaged Dessert, Ice Cream with Extremely High Freeze-Thaw Stability.
CAGCAR™️ 300 Semi-Refined Kappa	Gel appears semi-translucent to opaque, offering cost-effectiveness for routine culture applications where high clarity is not critical	Meat Processing Plant: Highlights the economic benefits from improved water retention and §increased product yield. Mid- to Low-End Jelly and Dessert Manufacturers: Provides stable support as a fundamental gelling agent
CAGCAR™️ 400 Refined Kappa	A rigid gel is formed in the presence of potassium ions	Refined Gels for Injection/Tumbling, Restructured Meat Products, Gummies, Crystal Jelly/Pudding § Chocolate/Cocoa Suspension Stabilizer, Ice Cream Melt-Resistance Stabilizer, Dairy Dessert Gelling Agent, Premium Pet Food Can Gel，Plant-Based Capsules/Pharmaceutical Excipients.
CAGCAR™️ 500 Ethanol Extract Refined Kappa	High Water-Retention & Tenderizing Grade – Forms a tender, juicy gel with minimal syneresis.	Plant-based capsules, high-end transparent jelly/pudding, high-standard dairy stabilizers. Premium Yogurt, Cream Cheese
CAGCAR™️ PTC	Higher transmittance, The lower sulfate content better suits for plant growth	Purified Kappa Carrageenan for plant tissue culture purpose

Product Structure Overview

Product	Type	Refining Level	Positioning
CAG-Iota™ 100	Iota	Semi-Refined (E407a)	Cost-effective elastic gel
CAG-Iota™ 200	Iota	Refined (E407)	High purity, freeze-thaw stable
CAGCAR™ 300	Kappa	Semi-Refined (E407a)	Industrial firm gel grade
CAGCAR™ 400	Kappa	Refined (E407)	High gel strength, clear systems
CAGCAR™ 500	Kappa	Refined (Ethanol Extracted)	Premium high-transparency grade

Technical Core Comparison

Parameter	CAG-Iota™️100	CAG-Iota™️200	CAGCAR™️ 300	CAGCAR™️ 400	CAGCAR™️ 500
Carrageenan Type	Iota	Iota	Kappa	Kappa	Kappa
Refining	Semi	Refined	Semi	Refined	Refined (Ethanol)
Gel Activation	Ca²⁺	Ca²⁺	K⁺	K⁺	K⁺
Gel Texture	Soft, elastic	Soft, elastic	Firm, brittle	Strong, rigid	Firm, elastic
Gel Strength	Soft gel	Elastic gel	400–1100 g/cm²	≥1300 g/cm²	≥1200 g/cm²
Transparency	Low	Clear	Low–Medium	High	Very High
Freeze-Thaw Stability	Excellent	Excellent	Moderate	Moderate	Good
Protein Reactivity	Good	Very Strong	Strong	Very Strong	Superior
Ash Level	Higher (PES)	Lower	Higher (PES)	Lower	Low impurity profile
Typical Use Level	0.2–0.8%	0.02–0.5%	0.2–1.0%	0.1–0.5%	0.1–0.5%

Typical Application Focus

Application	Best Choice
Ice Cream	CAG-Iota™️ 100 / CAG-Iota™️ 200
Yogurt	CAG-Iota™️ 200
Chocolate Milk	CAG-Iota™️ 200
Processed Meat	CAGCAR™️ 300 / CAGCAR™️ 400
Injection Brines	CAGCAR™️300
Water Jelly	CAGCAR™️400
High-End Transparent Jelly	CAGCAR™️500
Dairy Stabilizer Systems	CAG-Iota™️200 / CAGCAR™️ 500
Plant-Based Capsules	CAGCAR™️ 500
Pharmaceutical Suspension	CAGCAR™️ 500

We offer different packing & size as required

500g /1kg

20kg / 25kg

25kg

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