Carrageenan
Carrageenan suppliers and sourcing guide
Carrageenan is a sulfated galactan extracted from red seaweeds such as Kappaphycus (Eucheuma cottonii), Eucheuma spinosum and Chondrus crispus. Refined carrageenan is extracted with hot alkaline water, filtered and precipitated with alcohol or potassium chloride; semi-refined (processed Eucheuma seaweed) skips the full extraction and keeps cellulose. Grades are sold by type (kappa, iota, lambda) and standardized gel strength.
- Category
- Gums, emulsifiers and thickeners
- Also known as
- E407 · Irish moss extract · kappa carrageenan · iota carrageenan · lambda carrageenan
- Facts checked
- November 2026
Forms and grades of carrageenan
Suppliers sell different products under the same name. Specify the one you need.
Kappa carrageenan
Forms firm, brittle gels with potassium; used in dairy desserts and meat systems.
Iota carrageenan
Forms soft, elastic gels with calcium; used in plant-based desserts and gels.
Lambda carrageenan
Non-gelling; thickens cold liquids such as beverages and sauces.
Refined vs. semi-refined (PES)
Refined grades are clear and purer; semi-refined processed Eucheuma seaweed is cheaper, cloudier and labeled differently in some markets.
Standardized blends
Carrageenan cut with sugars or salts, or blended with locust bean gum, to give a set gel strength.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Identity and type
- Infrared spectrum or the FCC identification tests to confirm carrageenan and its type.
- Sulfate content
- Sulfate on a dry basis, which defines carrageenan and separates types.
- Gel strength or viscosity
- Gel strength in water or milk, or viscosity of a 1.5% solution at 75 °C, per the supplier's method.
- Acid-insoluble matter and ash
- Purity checks; acid-insoluble matter is much higher in semi-refined grades.
- Heavy metals
- Lead, arsenic, cadmium and mercury by ICP-MS, since seaweed takes up metals.
- Microbiology
- Total plate count, yeast and mold, E. coli and Salmonella.
Storage, lots and expiry
Storage and shelf life
Store carrageenan sealed in a cool, dry place; it is hygroscopic and cakes when exposed to humid air. Keep standardized blends away from heat, which can affect added sugars. Shelf life is set by the supplier's specification, often two to three years unopened.
Lots and expiry dates
Gel strength and type vary with seaweed species, harvest and extraction, so standardized grades are blended to a target; record gel strength per lot and test in your system on changes. Record whether a lot is refined or semi-refined, since they are not interchangeable.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 172.620 permits carrageenan from listed red seaweeds as a food additive in the amount necessary for an emulsifier, stabilizer or thickener, and requires the additive's label to name it carrageenan.
Source: ecfr.gov (opens in a new tab)7 CFR 205.605(a) lists carrageenan as a nonsynthetic substance allowed in processed products labeled organic.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes carrageenan.
Source: canada.ca (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Carrageenan suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking carrageenan suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell carrageenan? Request a listingFrequently asked questions
What forms of carrageenan can brands buy?
Common forms include kappa carrageenan, iota carrageenan, lambda carrageenan, refined vs. semi-refined (PES) and standardized blends. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for carrageenan include?
Expect identity and type, sulfate content, gel strength or viscosity, acid-insoluble matter and ash, heavy metals and microbiology, each with its method, specification and result for that lot.
How should carrageenan be stored?
Store carrageenan sealed in a cool, dry place; it is hygroscopic and cakes when exposed to humid air. Keep standardized blends away from heat, which can affect added sugars. Shelf life is set by the supplier's specification, often two to three years unopened.
What is the regulatory status of carrageenan?
21 CFR 172.620 permits carrageenan from listed red seaweeds as a food additive in the amount necessary for an emulsifier, stabilizer or thickener, and requires the additive's label to name it carrageenan. 7 CFR 205.605(a) lists carrageenan as a nonsynthetic substance allowed in processed products labeled organic. Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes carrageenan.
More gums, emulsifiers and thickeners
- Xanthan gumE415 · xanthan
- Guar gumCyamopsis tetragonoloba · E412
- Gum arabicacacia gum · gum acacia
- Locust bean gumcarob bean gum · carob gum
- Gellan gumE418 · high-acyl gellan
- Agaragar-agar · E406
- Sodium alginateE401 · algin
- Propylene glycol alginatePGA · E405
- PectinE440 · citrus pectin
- Gelatingelatine · Type A gelatin
- Cellulose gum (CMC)sodium carboxymethylcellulose · carboxymethylcellulose
- MethylcelluloseMC · E461
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