Carrageenan In Jelly

Carrageenan In Jelly

Carrageenan function in jelly

Allows quick gelation

Controls syneresis

Provides excellent flavor release

Provides stability at room temperature

Offers thermo reversability

Gives desired jelly opacity/transparancy


As a good gelling agent, Carrageenan can replace agar agar, gelatin and pectin. The jelly which made of agar lacks elasticity and the price is relatively high. The disadvantage of gelatin made jelly is that the freezing and melting point is low, and both the preparation and the storage require low-temperature refrigeration; the disadvantage of using pectin made jelly is that it need to add high-soluble sugar and adjust the proper pH to form the gel. Carrageenan does not have these disadvantages. Jelly made from carrageenan is elastic and not water-repellent. Therefore, it becomes a gel commonly used for jelly.

It should pay attention to the following points when Carrageenan used in jelly:

Since carrageenan solubility is relatively low, so it is necessary to carry out heat preservation. If the holding time of heat preservation is not enough, dissolution will be not complete, and the taste of the jelly will be not good, serious will cause the jelly is tender and not forming; but at the same time the holding time is too long, carrageenan and alkali or sodium citrate added Buffers are prone to deacetylation, resulting in an “egg soup” phenomenon. The jelly may not be formed. Therefore, it is recommended that you do not keep warm after boiling in the summer, keep warm for 10 minutes after boiling in winter, and fall between the two in spring and autumn.

As Carrageenan is not acid-resistant, the lower the acid temperature is, the better it is. Generally, before the jelly filling at 70°C-80°C or according to the actual process conditions, the higher the temperature, the more easily the carrageenan will be damaged, which will affect the taste. citric acid is suggested to add after dissolved in water to avoid causing local acidity; the pH is generally adjusted to not less than 4. If a more acidic taste is desired, adding other colloidal aids can be used; pasteurization will also affect the taste and need to be adjusted according to actual conditions.

Jelly Evaluation

pH Determination

Viscosity Test

Gel Strength and Texture Analysis

Clarity of Gel

Determination of Syneresis

Carrageenan in Gummy candy

Gummy candy (also known as chewy or jelly candy) is a type of chewable product containing a high sugar content. It is commercially produced as a confectionery that comes in varying shapes, sizes and flavors.

The use of carrageenan in candy popular in China. Carrageenan made candy has a strong fruit aroma, a moderate sweetness, and a refreshing non-stick tooth. It is also more transparent than agar agar and has a lower price than agar agar. It is added to hard and soft candies in general. It Can make the product taste smooth, more flexible, low viscosity, increased stability.

Carrageenan in ice cream

In the production of ice cream and ice cream, carrageenan can evenly distribute fat and other solid components, prevent the separation of milk components and increase ice crystals during manufacture and storage. It can make ice cream and ice cream delicate, smooth and delicious. In the production of ice cream, carrageenan can react with cations in milk to produce unique gelling properties that increase the formability and resistance to melting of ice cream, increase the stability of ice cream during temperature fluctuations, and do not easily melt when placed.

In the production of ice cream, carrageenan is not suitable as the main stabilizer, but it can be used as a good stabilizer to prevent whey separation at very low concentrations. As carrageenan increases the viscosity of the system, it does not contain enough glue to stabilize the system. Locust bean gum, guar gum, and carboxymethyl cellulose, either alone or in combination, are preferred primary stabilizers, however they have the same disadvantage that they cause whey separation in the ice cream mixture. Therefore, the use of carrageenan in ice cream can inhibit the occurrence of this phenomenon.

Carrageenan used in ice cream should pay attention to: First, you can add a small amount of starch filling, there are more than a powder texture, poor taste; Second, the amount of carrageenan is less, mostly used in the freezing process after aging.

Carrageenan in Yogurt

As far as we know, carrageenan can be used in yogurt due to the very low PH in yogurt. As a carrageenan manufacturer and supplier for years, we have carrageenan type for yogurt application.

If the flavor is needed in final products, it should be added after cool down, as Kappa and Iota need to heat to 80 to make it dissolved, that will make some flavor volatilize or decompose.

Carrageenan powder is stable, the shelf life can be long as it is difficult to degrade. It is also stable in neutral and alkaline solutions, and will not hydrolyze even when heated, but carrageenan is prone to acid hydrolysis in acidic solutions (especially pH ≤ 4.0) and the gel strength and viscosity will decrease. It is worth noting that under neutral conditions, if carrageenan is heated at high temperatures for a long time, it will also hydrolyze, leading to a decreasing in gel strength. All types of carrageenan are soluble in hot water and hot milk. Soluble in hot water to form a viscous transparent or slightly milky flowable solution. Carrageenan can only swell in water and cannot dissolve in cold water (only Lambda can dissolve).