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Gelling agent · Ingredients & raw materials

Carrageenan (INS 407)

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Carrageenan (INS 407)

Red seaweed extract that gels and stabilises milk and water systems: kappa gives firm, brittle gels with potassium and binds milk protein, iota gives soft, elastic gels with calcium. Used in flavoured milk, ice cream, desserts, water jellies, cheese analogues, meat products and vegan foods. Refined grades are INS 407 and semi refined grades (processed eucheuma seaweed) are INS 407a. FSSAI Appendix A permits it at GMP.

Type 3

  • Kappa
  • Iota
  • Kappa and iota blend

Grade 2

  • Refined (INS 407)
  • Semi refined (INS 407a)

Pack size 3

  • 1 kg pack
  • 5 kg pack
  • 25 kg bag

Spec

INS number
407 (refined), 407a (semi refined)
CAS number
9000-07-1
Seaweed source
Kappaphycus alvarezii for kappa, Eucheuma denticulatum for iota
Mesh
80 to 120 (fine powder)
Moisture
12% max
pH (1% solution)
8 to 11
Gel strength
By grade, stated on the COA
Standard met
FSSAI, FCC, JECFA
Origin
Made in India from Tamil Nadu and imported seaweed
Typical use level
0.02% in milk drinks up to about 1% in gels
Shelf life
24 months in sealed bags
Usual minimum
25 kg
HSN code
13023240
GST
5%

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