Carrageenan is a versatile hydrocolloid extracted from various species of red seaweed, available in three main types: kappa, iota, and lambda. Each type offers distinct functional properties ranging from firm gels (kappa) to soft elastic gels (iota) to thickening without gelation (lambda). Carrageenan is particularly valued for its strong interaction with milk proteins.
This makes it an essential ingredient in dairy and dairy-alternative products. It provides excellent suspension, stabilization, and mouthfeel properties across a broad range of food systems. Carrageenan has been used safely in the food industry for decades and is approved for use in virtually all global markets.
