Semi-Refined Kappa Carrageenan (Processed Eucheuma Seaweed, E407/E407a)

Key characteristics

• Seaweed-based hydrocolloid: obtained from eucheuma seaweed with minimal processing steps compared to fully refined grades.
• Ion-dependent gelling: kappa-type carrageenan structure that forms potassium- and calcium-mediated gels with good heat resistance.
• Cost-effective option: well-suited for applications where slight haze or low sediment levels are acceptable, such as canned meat or pet food.
• Texture design flexibility: gel strength and brittleness can be adjusted via grade selection, ion profile and synergy with other gums (e.g. LBG, konjac).
• Consistent performance: supplied with controlled gel strength, viscosity and particle size distribution to ensure reliable manufacturing.

Atlas can help you select semi-refined grades with the appropriate gel strength, ash and particle size for your process and finished-product requirements.

Indicative specification points

Final specifications are project-specific, but typical commercial parameters for semi-refined kappa carrageenan / processed eucheuma seaweed include:

• Appearance: off-white to light brown powder, free of visible foreign matter.
• Gel strength: defined under standard test conditions (e.g. 1.5% with specific K⁺/Ca²⁺ levels), with grades tailored for meat, water gels or pet food.
• Viscosity: measured at standard concentration and temperature to ensure predictable pumping and mixing behaviour.
• Moisture, ash, sulfate and acid-insoluble matter within mutually agreed limits for food use.
• Microbiological criteria suitable for canned foods, retorted products and ambient jellies.

Each shipment is accompanied by a Certificate of Analysis (COA) and technical data sheet for your QA and regulatory teams.

Canned meat, retorted products & formed meats

• Canned meat and luncheon meat where semi-refined carrageenan helps create a firm, heat-stable gel that binds meat pieces and reduces syneresis after sterilisation.
• Loaves, blocks and formed meat products where carrageenan is used in injection brines or chopping systems to improve sliceability, yield and texture.
• Meat-based spreads and pâtés where carrageenan contributes to spreadability and structure alongside proteins and emulsifiers.

Pet food applications

• Chunk-in-jelly wet pet food where semi-refined carrageenan forms the gelling matrix around meat or fish chunks.
• Loaf-style pet food requiring sliceable, cohesive texture that remains stable throughout shelf life.
• Systems where cost, robustness and processing tolerance are critical, making semi-refined carrageenan an attractive choice versus refined options.

Water gels, desserts & other uses

• Water-based gels, aspics and savoury jellies where clarity can be moderate but firm, heat-stable gels are required.
• Jelly-style desserts and confectionery under appropriate regulatory conditions, sometimes combined with locust bean gum or konjac gum to adjust bite and elasticity.
• Plant-based products (e.g. certain meat analogues and savoury jellies) where semi-refined carrageenan contributes to structure and cost-effective texture design.

Formulation guidance

• Typical use levels range from 0.2–1.5% depending on gel strength requirements, the presence of other hydrocolloids and processing conditions.
• Performance depends on the cation profile (K⁺, Ca²⁺, Na⁺), pH and heat treatment; we recommend pilot trials to fine-tune the recipe and process.
• For best dispersion, semi-refined carrageenan should be pre-mixed with sugar, salt or other dry ingredients and then hydrated under appropriate temperature and shear.
• Regulatory classification and labelling as “carrageenan (E407)” or “processed eucheuma seaweed (E407a)” must be checked by your regulatory team for each target market.

Quality & documentation

• Supplied as food grade semi-refined kappa carrageenan / processed eucheuma seaweed with specifications aligned to your internal standards.
• Each batch accompanied by a Certificate of Analysis (COA) including gel strength, viscosity, moisture, ash, sulfate, acid-insoluble matter and microbiological results.
• Supporting documents available for GMO status, allergen declarations, contaminants and heavy metals, to facilitate regulatory submissions and customer approvals.
• Manufacturing plants typically hold ISO, FSSC and Halal/Kosher certifications; Atlas can focus sourcing on the certification profile you require.
• Customers are responsible for regulatory compliance, labelling and claims in each market; Atlas provides the technical and compositional data needed for internal assessment.

Packaging, storage & logistics

• Standard packaging: 20–25 kg multi-ply paper bags with inner PE liner to protect against moisture and contamination.
• Suitable for full-container and mixed-container shipments together with refined carrageenan, xanthan gum, phosphates, plant proteins and other Atlas additives.
• Store in a cool, dry, odour-free warehouse, away from direct sunlight and humidity, to maintain flowability and gel performance.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export documentation coordinated from Ankara, Türkiye.

To receive a detailed offer, share your target application (meat, pet food, water gel, jelly dessert, plant-based), required gel strength and texture, annual volume, packaging preferences and destination markets so we can propose suitable semi-refined carrageenan grades and supply options.