Modified Carrageenan

Processed Eucheuma Seaweed (PES), the semi-refined form of carrageenan-iota-high-purity" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">carrageenan retaining the natural cellulose fraction of the seaweed. Regulated separately from refined carrageenan as E407a in the EU. Cost-effective for many food applications.

Off-white to pale tan free-flowing powder. Cold-water dispersible, develops viscosity and gel structure on heating. Contains residual cellulose typically 8 to 15 percent.

We supply food-grade PES from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Produced from cultivated Eucheuma cottonii and Eucheuma spinosum seaweed.

Common market grades include PES kappa-type for firm gels, iota-type for elastic gels, and blended kappa-iota grades for specific texture profiles.

Bulk and reduced-MOQ shipments. Batch-level COA covering carrageenan content, cellulose residue, viscosity, heavy metals, and microbiology.

Processed Eucheuma Seaweed is the alkali-treated, milled form of red seaweed without the hot-water extraction step that produces refined carrageenan. The result is a semi-refined product retaining the natural cellulose, which contributes minor turbidity but reduces production cost significantly.

PES was approved by JECFA and the EU (as E407a) following safety review, with the same Acceptable Daily Intake as refined carrageenan (not specified). It is functionally equivalent for most meat, pet food, and turbid applications, but unsuitable where clarity is required such as fruit gelatins.

Chinese production capacity, much of it tied to Eucheuma cultivation programs in tropical Southeast Asia and processed in coastal China, is the dominant global supply of PES. The cost advantage versus refined carrageenan is approximately 30 to 40 percent.

Dual functionality with potassium and calcium ions allows the formulator to tune gel texture from firm and brittle (kappa with potassium) to soft and elastic (iota with calcium), supporting a wide range of texture targets.

• Dairy products: chocolate milk, flavored milks, and dairy desserts
• Processed meats including ham, sausages, and reformed products
• Pet food and canned animal products
• Cooked ham and water-injected meat products
• Plant-based dairy alternatives
• Frozen desserts and ice cream
• Cream cheese and processed cheese products
• Jellies and dessert gels