Kappa Carrageenan E407

Product Overview

Gelling Agent | Thickener | Stabiliser | Texture Enhancer

Kappa Carrageenan is a natural hydrocolloid extracted from red seaweed, widely used in the food industry as a gelling agent, thickener, and stabiliser. It appears as a fine, off-white to light beige powder, is soluble in hot water, and forms strong, firm gels in the presence of potassium ions.

This ingredient is highly valued for its ability to improve texture, control water retention, and enhance product stability, particularly in dairy, plant-based, and processed food applications where clean, consistent gel formation is essential.

Key Properties

• Chemical Name: Kappa Carrageenan
• Scientific Name: Sulphated Galactan (Seaweed-Derived Polysaccharide)
• E Number (Food Additive Code): E407
• Common Name: Carrageenan
• Industry Name: Kappa-Type Carrageenan
• Appearance: Off-white to light beige powder
• Solubility: Soluble in hot water; forms gel on cooling

Applications in Food & Beverage Production

Kappa Carrageenan is widely used across commercial food manufacturing and beverage processing, including:

• Dairy Products: Chocolate milk, flavoured milk, cheese, and dairy desserts
• Plant-Based Alternatives: Non-dairy milks, gels, and protein beverages
• Processed Meats & Deli Products: Water binding and texture enhancement
• Desserts & Gels: Puddings, jellies, and confectionery
• Bakery Fillings & Toppings: Stability and consistency improvement
• Food Processing Aid: Used where controlled gel strength is required

Key Features

• Strong Gel Formation: Produces firm, brittle gels, especially with potassium salts
• Excellent Water Binding: Improves moisture retention and yield
• Texture Control: Enhances mouthfeel and product structure
• Highly Efficient: Effective at low usage levels
• Clean Processing Profile: Compatible with dairy and plant-based systems
• Consistent Quality: Supports repeatable manufacturing performance