Semi-refined Carrageenan

Cost-effective alternative to refined carrageenan

Reliable gel strength and texture enhancement

Stable performance in dairy, meat and pet food systems

Natural seaweed-based ingredient

Excellent Gel and Thickening Properties: Semi-refined carrageenan, under appropriate ionic conditions (especially potassium ions), forms a stable and elastic gel structure with excellent thickening capabilities, making it suitable for various formulation systems.

Good Protein Interactions: It exhibits excellent binding ability to milk and meat proteins, effectively improving system stability, preventing precipitation and stratification, and enhancing the overall structure and texture of the product.

‌Strong Thermal Stability and Processing Adaptability: It maintains stable performance within the typical food processing temperature range, exhibiting good heat resistance and suitability for pasteurization, cooking, and other processes, without significant performance degradation.

Improved Product Texture and Cutting Properties: It significantly improves the formability, elasticity, and cut uniformity of products, particularly suitable for meat products, pet food, and gel-based products.

Natural Source, Significant Cost-Effectiveness: Derived from natural red algae, its production process is relatively simple. While ensuring functional performance, it offers a significant cost advantage over refined carrageenan, making it suitable for large-scale industrial applications.

Good System Compatibility: It can be compounded with various colloids, starches, and stabilizers, exhibiting good synergistic effects and facilitating formulation design and functional adjustments. Wide pH range applicable. Stable in neutral to weakly acidic systems, suitable for dairy products, meat products, and various complex food systems.