Carrageenan E407 for Gel Texture, Stabilization and Mouthfeel
Source food-grade carrageenan for dairy desserts, chocolate milk, meat products, plant-based foods, sauces and gelled food systems. Anrui supports type selection, sample evaluation, COA review and bulk quotations for food manufacturers and ingredient distributors.
What Is Carrageenan E407?
Carrageenan is a food-grade hydrocolloid extracted from red seaweed and widely used as a gelling agent, thickener and stabilizer. In food additive classification, it is commonly referenced as E407.
Depending on the type and formulation system, carrageenan can help build gel texture, improve mouthfeel, stabilize dairy proteins, support suspension and enhance water retention.
Why Food Manufacturers Use Carrageenan
Carrageenan is selected for applications where gel structure, dairy stabilization, water binding, suspension or mouthfeel needs to be controlled. Final performance must be tested in the actual formulation.
Gel Texture Control
Different carrageenan types can be evaluated for firm, elastic or smooth gel textures depending on the food system.
Dairy Stabilization
Commonly evaluated in milk-based systems to support suspension, protein interaction and stable mouthfeel.
Water Binding
Can support water retention and texture control in meat products, desserts and prepared food systems.
Process Matching
Type, heat treatment, salts, protein system and final texture target should be reviewed before order confirmation.
Carrageenan Applications for Food Manufacturers
Carrageenan selection should be based on the target gel texture, protein system, salt level, heat process and finished-product requirements.
Dairy Desserts and Puddings
Used to support gel texture, body, mouthfeel and stability in dairy desserts, puddings and similar products.
Chocolate Milk and Dairy Drinks
Helps suspend cocoa particles and support stable texture in chocolate milk and dairy beverage systems.
Meat and Processed Foods
Can be evaluated for water binding, slicing texture and stability in selected meat and prepared food products.
Plant-Based Foods
Supports texture, gel structure and mouthfeel in selected plant-based dairy alternatives and prepared foods.
Jelly and Dessert Gels
Selected grades can support gel strength, clean bite and controlled texture in jelly and dessert applications.
Application Matching
Send your product type, protein system, salt level, heat process and target texture so that the suitable carrageenan type can be reviewed.
Carrageenan E407 Procurement Reference
The information below is a purchasing overview rather than a final specification. Request the applicable product specification, COA and sample before confirming a bulk order.
| Common Product Name | Carrageenan |
|---|---|
| E Number | E407 |
| Ingredient Category | Food-grade hydrocolloid, gelling agent, thickener and stabilizer |
| Common Type Discussion | Kappa, iota and lambda carrageenan should be discussed based on gel texture, protein system, ions and target application |
| Typical Applications | Dairy desserts, chocolate milk, meat products, jelly, sauces, plant-based foods and processed food systems |
| Physical Form | Powder; final physical form and grade should be confirmed against the product-specific specification sheet |
| Documentation | COA, TDS or specification sheet, SDS or MSDS available for procurement review; additional documents should be confirmed by product and batch |
| Sample Evaluation | Recommended for testing hydration, gel texture, dairy stability, water binding and process stability before bulk procurement |
| Packaging and MOQ | Confirm packaging options, MOQ and lead time in the quotation |
Product performance must be verified in the buyer’s actual formulation. Specification limits, carrageenan type, declarations and supporting documents may vary by product grade and batch.
How to Source Carrageenan E407 from Anrui Bio
A clear application brief helps us respond with the most relevant product information, sample option and quotation.
Share Your Application
Tell us whether you need carrageenan for dairy, chocolate milk, meat, jelly, plant-based foods or another system.
Request Product Files
Ask for the specification sheet, COA, SDS and any additional documents required by your procurement team.
Evaluate a Sample
Run hydration, gel texture, dairy stability, water-binding and process tests under your own formulation conditions.
Confirm Bulk Order
Finalize product type, order volume, packaging, destination and shipping requirements.
Compare Other Food Thickeners and Stabilizers
Compare related hydrocolloids based on your target texture, gel structure, hydration method and finished product application.
Carrageenan Procurement Questions
Send your application, target texture, protein system, processing conditions, quantity and destination market. Our team will check the suitable type and available documents.
Need Carrageenan E407 Specification, COA or a Bulk Quotation?
Tell us your food application, target texture, required quantity and destination country. Our team will check the suitable type, supporting documents and supply options.