Обзор

Carrageenan, a hydrocolloid derived from red seaweed, consists primarily of sulphated polysaccharide salts. Its defining specification is potassium gel strength rather than general thickening performance: at 20°C, a 1.5% solution with 0.2% KCl produces a gel strength of at least 1,200 g/cm². That firmness suits products requiring a gel that can be cut cleanly, including dessert gels and some dairy applications.

The product retains a viscosity of at least 5 mPa·s in a 1.5% solution at 75°C, allowing it to provide body and suspension support during hot processing. A food-grade carrageenan specification is distinguished from unspecified seaweed powder by its sulphate range of 15–40%, pH range of 8–11, and maximum combined residue level of 0.1% for ethanol, isopropanol, and methanol.