Carrageenan
Kappa carrageenan forms a firm, brittle gel in the presence of potassium ions, which suits milk gels and water-based desserts.
Key Specifications
| CAS number | 9000-07-1 |
|---|---|
| E number | E407 |
| Types | Kappa / Iota / Lambda |
| Gel strength (kappa 1.5%) | 800-1200 g/cm2 |
| Potassium requirement | Kappa needs K+ for gelation |
| Mesh | 80 / 120 |
Three types, three different jobs
Kappa carrageenan forms a firm, brittle gel in the presence of potassium ions, which suits milk gels and water-based desserts. Iota gives a soft, elastic gel that resists syneresis on freeze-thaw, so it goes into frozen desserts. Lambda does not gel at all and is used purely as a thickener in cold systems.
The milk reaction
Carrageenan reacts with milk protein to prevent whey separation at very low dosage, typically 0.02-0.05 percent in chocolate milk. No other hydrocolloid achieves suspension in milk at that concentration, which is why the dairy industry depends on it.
Typical Applications
- Chocolate milk and plant milk — 0.02-0.05 percent suspends cocoa and prevents settling without noticeable thickness.
- Water-based desserts — 0.3-0.8 percent kappa with potassium chloride forms a firm, sliceable gel.
Frequently Asked Questions
Which type for ice cream?
Iota, for a soft elastic body that resists ice crystal growth and whey separation.
Does it need potassium?
Kappa does. Iota gels with calcium and needs no potassium addition.
Is carrageenan restricted?
It is approved as E407 in the EU with restrictions in infant formula; check the destination market before use in infant products.
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