Firm, short gel tendency
Potassium is particularly effective for κ gel development. Screen firmness, brittleness, syneresis, melt/set temperatures and synergy with proteins or other gums.
Red-seaweed hydrocolloid · INS 407 / E407
Food Grade Carrageenan
Source carrageenan by predominant κ, ι or λ behavior, refining identity and application test—not gel-strength number alone. Define ions, solids, protein, heating, cooling and measurement method in the RFQ.
- JECFA CAS
- 9000-07-1
- Identity
- INS 407
- Types
- Kappa · Iota · Lambda
- MOQ*
- 500 kg
*Commercial reference; exact grade, source and signed specification require confirmation.
Identity firstINS 407 vs INS 407a
Rheology selectedκ / ι / λ or defined blend
Method requiredGel and viscosity conditions
Supply reference*25 kg; 120 mesh
Identity before performance
What is food grade carrageenan?
Carrageenan is a family of sulfated galactan hydrocolloids extracted from specified red seaweeds. JECFA defines refined carrageenan as INS 407, CAS 9000-07-1, and recognizes thickener, gelling-agent, stabilizer and emulsifier functions.
Processed Eucheuma seaweed (PES), often called semi-refined carrageenan, is a separate INS 407a identity. It retains more cellulosic matter and is not distinguished from INS 407 merely by a lower gel-strength result.
Choose the polymer response
Kappa, iota and lambda carrageenan are not interchangeable
Soft, elastic gel tendency
Calcium supports elastic, cohesive structures with lower syneresis. Evaluate freeze–thaw, thixotropy, ion level and recovery after shear.
Viscosity without a classic gel
Predominantly non-gelling behavior suits thickening targets. Define cold/hot process, shear curve, protein interaction and final mouthfeel.
A label such as “kappa” is still incompleteCommercial materials may contain mixed carrageenan populations and added salts or standardizers. Require the actual gel curve, ion system and application benchmark for the offered lot family.
Hydration and gel history control performance
Define the carrageenan process window
- 1
Disperse without lumps
Dry-blend with a suitable carrier or use validated pre-wetting; control shear and powder addition rate.
- 2
Hydrate at the required temperature
Refined carrageenan is typically evaluated with heating; JECFA's identity reference uses about 80°C. Exact hydration depends on type, salts and formulation.
- 3
Control ions and protein
Measure potassium, calcium, sodium, milk proteins and other charged ingredients before changing gum level.
- 4
Record cooling and shear
Gel set, pumping and filling depend on temperature history, shear during transition and final storage.
Application-specific trials
Where to qualify a carrageenan grade
Dairy beverages
Measure cocoa/particle suspension, casein interaction, viscosity, heat stability, sediment and over-gelation.
Plant-based drinks
Protein source, calcium fortification, oil emulsion, homogenization and heat process can change response.
Processed meat
Test brine dispersion, cook yield, purge, slice texture, syneresis, salt/phosphate interaction and sensory quality.
Gels and desserts
Select firm versus elastic texture, opacity, flavor release, cut behavior, melt/set temperature and freeze–thaw need.
Regulatory boundary: INS identity does not authorize every category or dosage. Confirm the destination rule, finished-food category, use level and label declaration.
Commercial sheet under technical audit
Supplied INS 407-aligned fields and missing grade evidence
The original table incorrectly assigned the same limits to refined and semi-refined products. The values below are retained only as an INS 407-oriented commercial reference until separate signed specifications are supplied.
| Field | Supplied value* | Audit decision |
|---|---|---|
| Viscosity | ≥5 mPa·s | Matches JECFA minimum only if 1.5% at 75°C method is used |
| Loss on drying | ≤12% | Matches JECFA at 105°C to constant weight |
| pH | 8–11 | Matches JECFA 1% suspension |
| Sulfate / total ash | Each 15–40% | Matches JECFA dried-basis ranges; methods required |
| Acid-insoluble ash | ≤1% | Matches INS 407; does not establish INS 407a identity |
| Pb / As / Cd / Hg | ≤5 / 3 / 2 / 1 mg/kg | Matches JECFA carrageenan limits numerically |
| Aerobic plate count | ≤5,000 CFU/g | Matches JECFA; method required |
| Coliform | Absent in 5 g | Does not replace JECFA E. coli negative in 1 g |
| Salmonella | Absent in 10 g | Compare with selected standard's sampling plan |
| Gel strength | Refined ≥1200; semi-refined ≥450 g/cm² | Not comparable without concentration, K/Ca salts, temperature, rest time and instrument geometry |
| Missing JECFA fields | Not supplied | Acid-insoluble matter, residual solvents and identification/type tests required |
Current decision: do not publish one shared INS 407/407a specification
Request separate source documents for refined carrageenan and PES, including seaweed/process identity, predominant κ/ι/λ behavior, standardizers, analytical methods and application-specific rheology.
JECFA carrageenan
CAS 9000-07-1, INS 407 identity, polymer types, solubility, purity and microbiology.
Review Monograph 4Processed Eucheuma seaweed
INS 407a is separately defined by raw material, processing and retained cellulosic matter.
Review the PES recordGrade-to-application approval
What a carrageenan qualification must record
Identity
INS 407 or 407a, seaweed species/source, refining process and predominant polymer behavior.
Method
Gel concentration, ion solution, heating/cooling, rest time, temperature and instrument geometry.
Process fit
Dispersion, hydration, pump/fill shear, set profile, storage and freeze–thaw where relevant.
Quality
COA, microbiology, elements, solvents, mesh, moisture, packaging, shelf life and change control.
Buyer questions
Food grade carrageenan FAQ
Which carrageenan type should I request?
Start from texture and process: κ for firmer gel tendencies, ι for softer elastic gel tendencies and λ for predominantly thickening behavior. Then qualify the actual blend, ion system and application.
Are refined and semi-refined carrageenan the same additive?
No. JECFA identifies carrageenan as INS 407 and processed Eucheuma seaweed/semi-refined carrageenan as INS 407a. Their source/process and insoluble cellulosic matter differ.
Can gel strength numbers be compared between suppliers?
Only when sample concentration, salts, heating/cooling, rest time, measurement temperature and instrument method are identical.
Does carrageenan always stabilize milk?
No. Type, casein, calcium/potassium, solids, pH, homogenization, heat and dosage can produce suspension, viscosity, gelation or defects. Run a no-carrageenan control and graded trials.
What should the RFQ contain?
State INS identity, κ/ι/λ target, application, ions/protein, process temperatures, rheology method, microbiology, quantity, packing, destination and documents.
Substantive review: 2026-08-22 · Sources: FAO/WHO JECFA, Codex GSFA and FDA.
Related texture systems
Compare adjacent hydrocolloids
Konjac Gum
Review glucomannan hydration, alkaline gelation and blend synergy.
Xanthan Gum
Compare pseudoplastic thickening and suspension without carrageenan-type gel behavior.
Guar Gum
Compare cold-water viscosity, hydration rate and blend behavior.
Pectin
Compare HM/LM gel mechanisms, pH, soluble solids and calcium windows.
Rheology-led sourcing
Request a carrageenan grade review
Share the real formulation and test method so the offer is not selected by a generic gel-strength number.
- INS 407 or 407a and κ/ι/λ target
- Protein, ions, solids, pH and other gums
- Heating, cooling, shear and storage
- Test method, quantity, destination and documents