Red-seaweed hydrocolloid · INS 407 / E407

Food Grade Carrageenan

Food grade carrageenan (E407 / INS 407) is a red-seaweed hydrocolloid used for gelling, thickening and stabilization in suitable dairy, dessert and meat formulations. Bespring supplies carrageenan for grade-specific sourcing. Specify refined or processed Eucheuma seaweed identity, predominant kappa, iota or lambda behavior, and the application test method before comparing grades.

JECFA CAS: 9000-07-1
Identity: INS 407
Types: Kappa · Iota · Lambda
MOQ*: 500 kg

Request grade review Select polymer type

*500 kg MOQ, 25 kg packing and 120 mesh are existing commercial references. Confirm the exact grade, sieve method, source and current offer; INS 407a requires a separate specification.

White carrageenan sample in a labelled glass display vessel — Labelled carrageenan sample.

Identity firstINS 407 vs INS 407a

Rheology selectionκ / 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 from specified red seaweeds. The 2007 JECFA carrageenan specification identifies INS 407 and CAS 9000-07-1 and lists thickening, gelling, stabilization and emulsification functions. Polymer composition, counter-ions and any standardizers affect grade selection; one fixed molecular formula, molecular weight or hydrate does not describe all commercial carrageenan.

Processed Eucheuma seaweed (PES), often called semi-refined carrageenan, is a separate INS 407a identity. It has a different processing definition and more retained cellulosic matter. It is not identified merely by a lower gel-strength value. Confirm the additive identity and full ingredient declaration for each offer; food, feed and technical grades require separate qualification.

Choose the polymer response

Kappa, iota and lambda carrageenan are not interchangeable

κ-carrageenan

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.

ι-carrageenan

Soft, elastic gel tendency

Calcium can support elastic structures in suitable iota systems. Evaluate syneresis, freeze–thaw, ion level and recovery after shear in the actual recipe; these properties are not fixed for all grades.

λ-carrageenan

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 grade. FAO's carrageenan guide explains the differing ion and gel responses; they are general selection principles, not guarantees for every commercial blend.

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 reference and grade confirmation

Food grade carrageenan reference specifications

The following existing commercial fields support inquiry screening and an INS 407 comparison. They are not a batch COA or proof of conformity. Separate specifications are needed for refined carrageenan and processed Eucheuma seaweed; the historical gel-strength entries do not establish equivalent grades.

On small screens, swipe the table to read values and confirmation requirements.

Commercial reference values and buyer confirmation requirements
Field	Commercial reference*	Confirm before approval
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%	Same stated JECFA dried-basis ranges; sulfate is measured as SO₄²⁻. US sulfate requirement differs; see below.
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

Approve a specification for the exact identity and grade

Request separate refined-carrageenan and PES specifications, including seaweed/process identity, predominant κ/ι/λ behavior, standardizers, analytical methods and application rheology. Match test concentration, salt composition, heating/cooling, rest time, temperature and instrument geometry before comparing gel values. Clarify the legacy g/cm² force/area convention; it is not automatically equivalent to a penetration-force measurement.

Important standard difference: the cited JECFA sulfate range is 15–40% on a dried basis, whereas 21 CFR 172.620 specifies 20–40% on a dry-weight basis for its defined carrageenan. The existing 15–40% commercial reference is retained; request a batch result and a destination-specific specification rather than assuming US conformity. Sulfate content and total ash are separate measurements.

Additional evidence: the cited JECFA INS 407 specification includes acid-insoluble matter ≤2% and residual ethanol, isopropanol and methanol ≤0.1%, singly or combined; these results are not supplied in the commercial table. Coliform absence in 5 g does not replace E. coli negative in 1 g, and Salmonella absence in 10 g needs method and sampling-plan review. Obtain the offered-grade TDS/specification, SDS, representative and batch COA, ingredient/source declarations and any required certificates; confirm availability and coverage.

JECFA carrageenan

CAS 9000-07-1, INS 407 identity, polymer types, solubility, purity and microbiology.

Review Monograph 4

Processed Eucheuma seaweed

INS 407a is separately defined by raw material, processing and retained cellulosic matter.

Review the PES record

Grade-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.

Appearance and packing references

Carrageenan images and export handling

Carrageenan bag labelled 25 kg and CAS 11114-20-8 — **Labelled bag example**The image prints CAS 11114-20-8 and a formula, while the JECFA INS 407 definition cited here lists CAS 9000-07-1. Treat this as a packaging reference: confirm the exact polymer type, identity and final label against the offered-grade documents. The image does not establish a universal formula or a certified grade.

Light carrageenan powder in a glass dish in the existing sample image — **Existing sample image**

Wrapped paper bags on pallets inside an open shipping container — **Container loading reference**Historical loading image. The unmarked bags cannot be identified as carrageenan or tied to a current shipment from this photograph. Agree final packaging, liner, pallet pattern and cargo weight for the shipment. Follow the offered-grade storage instructions and confirm shelf life and handling after opening; no fixed storage temperature or shelf-life duration is established here.

Buyer questions

Food grade carrageenan FAQ

Which food grade carrageenan type should I request?

Begin with the required texture and process: kappa for firmer gel tendencies, iota for elastic gel tendencies and lambda for predominantly non-gelling thickening. Confirm the actual polymer blend, salts, standardizers and food-system trial rather than selecting by type name alone.

Are INS 407 and INS 407a the same purchasing specification?

No. JECFA defines carrageenan as INS 407 and processed Eucheuma seaweed as INS 407a, with different processing and insoluble-matter characteristics. Specify the required identity and grade; a lower gel-strength result does not itself identify PES.

Can gel-strength numbers be compared between suppliers?

Only with matching concentration, salt system, heating/cooling, rest time, measurement temperature and instrument geometry. Clarify the reporting unit and force/area convention. The historical refined and semi-refined figures on this page are not equivalent-grade evidence.

Does the reference table prove JECFA or US conformity?

No. It is a commercial screening reference and lacks some standard fields. In particular, its sulfate range starts at 15%, while the cited US carrageenan provision starts at 20% on a dry-weight basis. Review the full destination specification, methods and actual batch COA.

Does carrageenan always stabilize milk or plant-based drinks?

No fixed outcome applies. Protein, ions, solids, pH, homogenization and heat history affect the response. Use a control and grade trials to check suspension, viscosity, separation and unwanted gelation in the actual beverage.

What documents and details should a bulk RFQ contain?

Provide INS identity, kappa/iota/lambda target, ingredient declaration, application, ions/protein/solids, process temperatures and shear, rheology method, quality limits, quantity, packaging, destination and delivery terms. Request TDS, SDS, COA and required declarations or certificates with scope confirmed.

Reviewed 2026-10-04 · Technical references: FAO/WHO JECFA, FAO carrageenan guidance and US eCFR.

Related texture systems

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
Food standard, test methods, impurity/microbiology limits and documents
Quantity, packaging, destination and delivery terms

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