Description
A purified single-fraction lambda-carrageenan-iota-high-purity" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">carrageenan, the non-gelling member of the carrageenan family. Provides high viscosity, cold-water solubility, and strong milk-protein synergy without gel formation; the principal thickener for cold-fill dairy drinks, instant beverages, and cream-based sauces.
White to pale yellow free-flowing powder. Dissolves completely in cold water (unlike Kappa and Iota which require heating) to produce highly viscous pseudoplastic solutions stable across pH 3 to 10.
We supply food-grade Lambda-Carrageenan Refined from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Standard Dairy Drink Grade (the principal format for cold-fill chocolate milk and dairy beverages), Premium Cream Sauce Grade for instant cream sauces and dressings, and Cosmetic Grade for lotion and shampoo applications.
Bulk and reduced-MOQ shipments. Batch-level COA covering viscosity, sulphate content, acid-insoluble matter, heavy metals, and microbiology.
Introduction
Lambda-Carrageenan is the non-gelling fraction of the carrageenan family, distinguished from Kappa and Iota by an additional sulphate group and by the absence of the 3,6-anhydrogalactose unit responsible for helix formation and gelation in the other two fractions.
Industrial production proceeds by alkaline hot-water extraction of dried Gigartina or Chondrus seaweed (the lambda-rich seaweed sources), filtration, alcohol precipitation, washing, drying, and milling. The extraction conditions are tuned to preserve the non-gelling sulphation pattern.
Regulated as E407 in the EU, classified as Generally Recognized as Safe by the U.S. FDA for finished foods, and approved by JECFA with an Acceptable Daily Intake group of 75 mg per kg body weight.
The molecule has three sulphate groups per disaccharide repeat and lacks the 3,6-anhydrogalactose unit, eliminating the structural basis for helical gel formation. The result is a highly anionic random-coil polysaccharide that provides high viscosity without gelation and exhibits strong electrostatic interaction with milk casein.
Strategic positioning targets cold-fill dairy and instant-product applications where Kappa and Iota's gel character is unwanted. The cold-water solubility eliminates the heating step required for the gelling fractions and supports instant-dissolution applications in beverage and dessert powders.
Where it is used
- Cold-fill chocolate milk and flavored dairy drinks; the dominant non-gelling carrageenan in this category
- Instant dessert powders: pudding mixes, mousse mixes, and cream-based dessert sauces
- Cream-based sauces and dressings: cold-process thickening with milk-protein compatibility
- Coffee creamers and dairy-coffee products: viscosity and mouthfeel without gelation
- Cosmetic lotions, shampoos, and conditioners
- Toothpaste and dental-care formulations: cold-process thickening
- Pharmaceutical oral suspensions requiring non-gelling viscosity
- Pet food: cold-process thickening in milk-replacement and gravy applications
Technical data
| Item | Specification |
|---|---|
| Appearance | White to pale yellow free-flowing powder |
| Viscosity (1.5% at 25 °C) | 300 to 800 cP |
| Sulphate content | 32% to 39% |
| Acid-insoluble matter | ≤ 2.0% |
| Loss on drying | ≤ 12.0% |
| Ash | 15.0% to 30.0% |
| pH (1% solution) | 7.0 to 10.0 |
| Heavy metals (as Pb) | ≤ 5 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Particle size | ≥ 95% through 80 mesh |
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