Carrageenan is a natural extract derived from certain types of red seaweeds belonging to the Rhodophyceae family. Carrageenan is frequently preferred over other thickening, suspending and binding ingredients because it is natural, economical, readily available and functional in an extremely broad application base.

Carrageenans can be produced via a variety of process techniques; alcohol extraction, potassium chloride gel press or extracted with various alkalis. The process technique is important because it influnences the gel characteristics.


Likewise, different seaweeds also influence gel characteristics. The three preferred carrageenan types are kappa, iota and lambda. Kappa and iota types of carrageenan are not cold soluble and require heating to achieve solubility. Lambda type carrageenan is unique in that it is cold water soluble.


Gels created from different carrageenan types may be fluid, elastic or rigid and are heat reversible. Gelling temperatures and gel strength are also influenced by added ingredients such as salts and proteins.


Carrageenans are linear, water soluble polymers that form viscous solutions. Viscosity depends mainly on concentration of the polymer, temperature of the solution and the type of carrageenan.


ISI'sTM carrageenans meet the specifications as defind in 21 CRF 172.......... as Generally Recognized As Safe (GRAS), are Kosher/Parve and meet the current Food Chemical Codex (FCC).