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Quick Details

  • CAS No.: 11114-20-8
  • Other Names: carrageenan
  • MF: C3H5NAO3
  • EINECS No.: 232-524-2
  • FEMA No.: None
  • Place of Origin: Shandong, China (Mainland)
  • Type: Acidity Regulators, Chewing Gum Bases, Emulsifiers, Stabilizers, Thickeners, Kappa carrageenan
  • Brand Name: DEHUI
  • Model Number: K-1
  • Grade: Food grade
  • Extract: Seaweed extract
  • Food additive: Carrageenan powder
  • Plant extract: Seaweed extract
  • Agents: thickeners/emulsifiers/stabilizers/Suspending agent
  • Viscosity: not less than 60
  • Clarity: High transparency
  • particle size: 200000U
  • gel strength: not less than 450

Packaging & Delivery

Packaging Details Kappa semi-refined carrageenan in food 25kg/pastic-paper bag
Delivery Time 15 days


Kappa semi-refined carrageenan in food 

What is Carrageenan?

       Carrageenan is obtained from various red seaweeds (marine algae). The major sources of carrageenan. Are now the two tropical red seaweeds Kappaphycus Alverezii and Eucheuma Denticulatum, also known as 'cottonii and spinosum' in popular literature. DEHUI is producing kappa carrageenan from Eucheuma Cottonii and iota carrageenan from Eucheuma Spinosum seaweeds.

        Carrageenan is used as a thickening, stabilizing or emulsifying agent in dairy products like chocolate milks, ice creams, milk puddings, yoghurts, flans and the like. It is also used in processed meats, dog foods, toothpastes, air freshener gels, and a variety of other food and non-food products.

        Carrageenan is frequently preferred over other thickening, suspending and binding ingredients because it is natural, economical, readily available and functional in an extremely broad application-based environments..



  • Desserts, ice cream, cream, milkshakes, sweetened condensed milks, and sauces: gel to increase viscosity
  • Beer: clarifier to remove haze-causing proteins
  • Pâtés and processed meats (ham, e.g.): substitute for fat, increase water retention and increase volume, or improve sliceability
  • Toothpaste: stabilizer to prevent constituents separating
  • Fruit Gushers: ingredient in the encapsulated gel
  • Fire fighting foam: thickener to cause foam to become sticky
  • Shampoo and cosmetic creams: thickener
  • Air freshener gels
  • Marbling: the ancient art of paper and fabric marbling uses a carrageenan mixture on which to float paints or inks; the paper or fabric is then laid on it, absorbing the colors.
  • Shoe polish: gel to increase viscosity
  • Biotechnology: gel to immobilize cells/enzymes
  • Pharmaceuticals: used as an inactive excipient in pills/tablets
  • Soy milk: used to thicken, in an attempt to emulate the consistency of whole milk
  • Diet sodas: mouthfeel and suspend flavors
  • Pet food
  • Alien saliva (movie effects)
  • Personal lubricants
  • Animal models of inflammation used to test analgesics (dilute lambda carrageenan solution (1–2%) injected subcutaneously causes swelling and pain)


Production Process:

         DEHUI produces Kappa and Iota from Euchema Cottonii and Eucheuma Spinosum seaweeds based on these essential phases.


compound series of carrageenan
1.Process by our own factory
2.food grade
3.food and beverage additive

Kappa carrageenan specification:



Kappa semi-refined carrageenan






Yellowish to colourless

Methanol, ethanol propane-2-ol content


Not more than 0,1 % singly or in combination

Viscosity of a 1,5 % solution at 75°C


Not less than 60 mPa.s

Loss on Drying


Not more than 12 % (105°C, four hours)



Not less than 15 % and not more than 40 % on the dried basis (as SO4)



Not less than 15 % and not more than 40 % determined on the dried basis at 550°C 

Acid-insoluble ash


Not more than 1 % on the dried basis 

 (insoluble in 10 % hydrochloric acid)

Acid-insoluble matter


Not more than 2 % on the dried basis 

 (insoluble in 1 % v/v sulphuric acid)



Not more than 3 mg/kg



Not more than 5 mg/kg



Not more than 1 mg/kg



Not more than 1 mg/kg

Total plate count


Not more than 5 000 colonies per gram

Yeast and moulds


Not more than 300 colonies per gram

Escherichia Coli


Negative in 5 g

Salmonella spp.


Negative in 10 g

Appearance and Colour


Mobility powder white or ash white

PH value(1.5% w/w, 75°C)



Potassium Gel Strength g/cm2 (0.8%, 20°C)

1.5%+0.2%KCL(w/w)at20°C 10h


Not less than 450 g/cm2

Particle Size


90% Crossed 120mesh 

Packaging: 25kg polypropylene bag.

Storage and shelf life: 1year from date of manufacture when stores in cool and dry place.



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