Carrageenan is obtained from certain species of natural red seaweed that are abundant in Philippine waters. The functional ingredient is produced through alkali extraction of the seaweed.
There are three broad types of carrageenan: Kappa, Iota, and Lambda. Each variety has a different structure and yields different properties.
Each grade of carrageenan applies differently to food and beverage applications providing different results.
- TIH has years of expertise and technical knowledge that is helpful when determining a certain grade for an application.
- Shelf life: 2 years.