What is carrageenan and what are its main uses in food production?

Carrageenan is a vegetable‑derived mucilage and thickening agent used to improve texture, stability and gel formation in dairy products, meat analogues, desserts and processed foods.

How should carrageenan be stored to maintain its functional properties?

Carrageenan should be kept in a dry, cool environment, protected from moisture and direct sunlight. Maintaining a stable temperature helps preserve its thickening performance during storage and transport.

What specifications are commonly required for carrageenan shipments?

Buyers typically request specifications that include purity level, moisture content, ash content, and compliance with food‑grade standards for microbial limits and heavy‑metal residues.

Carrageenan

Carrageenan is a seaweed‑derived polysaccharide used as a thickening and gelling agent in food products. It is marketed in powdered or flake form for incorporation into processed foods.

Prices, specifications and international trade for carrageenan under HS 130239.

Carrageenan Price

$14,198USD/t

Published reference · Jul 1, 2026

Carrageenan Historical Unit Values

Carrageenan is quoted in USD/t at CHN. Historical customs values may differ from the headline reference.

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Carrageenan Exports and Imports

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Philippines led reported carrageenan exports in 2025, at $199M.

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Carrageenan Specifications and Quality

Carrageenan grading factors include Purity, Viscosity, and Moisture Content.

Grading Factors

Quality assessment for carrageenan considers Purity, Viscosity, and Moisture Content.

Purity
Buyers assess the percentage of carrageenan relative to total solids, ensuring minimal non‑carrageenan material.
Viscosity
Measured in a standard gel test; higher viscosity indicates better thickening performance.
Moisture Content
Low moisture (<10 %) is preferred to reduce microbial risk and improve shelf life.
Ash Content
Ash reflects mineral residue; lower ash (<5 %) denotes higher quality carrageenan.
Color
A pure carrageenan should be white to off‑white with no yellowing or discoloration.

Typical Specification Ranges

Carrageenan specifications record viscosity, moisture, ash. These are typical ranges, not guarantees for an individual lot.

Viscosity	2,000–8,000 mPa·s
Moisture	5.00–10 %
Ash	2.00–5.00 %
PH (10 % solution)	5.50–7.00

Common Defects

Recorded defects for carrageenan include Microbial Contamination, Foreign Matter, and Off‑odor.

Microbial Contamination
Presence of bacteria, yeast or mold beyond acceptable limits can render the product unsuitable.
Foreign Matter
Inclusion of sand, shells, or other non‑carrageenan particles is a defect.
Off‑odor
Any fishy or rancid smell indicates degradation or poor handling.
Discoloration
Yellowing or brown spots suggest oxidation or impurity.

Certifications

Certifications documented for carrageenan include ISO 9001, HACCP, and Kosher. Their applicability depends on the individual product and shipment.

ISO 9001
Quality management system certification ensuring consistent production processes.
HACCP
Hazard analysis and critical control points certification for food safety.
Kosher
Certification that the carrageenan meets kosher dietary standards.
Halal
Certification confirming compliance with halal requirements.
FDA GRAS
Recognition by the U.S. Food and Drug Administration as Generally Recognized As Safe for food use.

Carrageenan Facts and HS Code

Carrageenan belongs to ingredients and additives within produce, nuts, spices and food ingredients. Its customs classification covers HS 130239.

Carrageenan HS Code

Product type	Intermediate
Position in the chain	Processed
Category	Ingredients and additives — Produce, nuts, spices and food ingredients
HS codes	130239
Quoted in	USD/t
Reference location	CHN

Production & Handling

Processing steps for carrageenan include Harvesting of red seaweed, Washing and cleaning of seaweed, Drying of seaweed.

Production and Storage

Perishability	None
Temperature regime	Ambient
Processing steps	Harvesting of red seaweed Washing and cleaning of seaweed Drying of seaweed Grinding of dried seaweed into powder Alkaline extraction of carrageenan polysaccharides Filtration and clarification of extract Precipitation of carrageenan (often with alcohol or potassium salts) Drying of precipitated carrageenan Milling into final powder or granules

Packaging

Typical carrageenan packaging includes Bulk Polypropylene Bag, Fiber Drum, and Bulk Container.

Bulk Polypropylene Bag
Standard 25 kg or 50 kg PP bags, moisture‑proof and suitable for bulk shipments.
Fiber Drum
40 Kg drums with inner liners, used for easier handling and transport.
Bulk Container
Large bulk shipments in 20‑ft or 40‑ft containers, often with inner liners to protect product integrity.

Uses & Risks

Carrageenan is used in Dairy and dairy‑alternative products, Meat and seafood analogues, and Confectionery and desserts.

End Uses

Dairy and dairy‑alternative products
Used as a gelling, thickening, and stabilizing agent in milk, yogurt, cheese analogues, and plant‑based milks.
Meat and seafood analogues
Provides texture and water‑binding in processed meat products, fish analogues, and plant‑based protein formulations.
Confectionery and desserts
Employed in puddings, jellies, ice‑cream, and other sweet treats for gel formation and mouthfeel.
Pharmaceutical formulations
Functions as a binder, suspending agent, or controlled‑release matrix in tablets, syrups, and topical gels.
Personal care and cosmetics
Acts as a thickener and stabilizer in shampoos, lotions, and facial masks.

Uses and Related Commodities

Downstream industries	Food and beverage manufacturing, Pharmaceutical product manufacturing, Personal care and cosmetics manufacturing

Sourcing risks

Risk	Category	Severity	Mitigation
Microbial contamination (e.g., Salmonella, Listeria) Food safetyMedium Improper handling or inadequate sanitation during processing of carrageenan can introduce pathogenic bacteria, posing a health risk to consumers.	Food safety	Medium	Implement GMPs, conduct routine microbial testing, and maintain strict temperature controls throughout processing and storage.
Adulteration with cheaper hydrocolloids (e.g., agar, guar gum) FraudMedium Unscrupulous suppliers may blend or substitute carrageenan with lower‑cost gums, compromising product functionality and labeling compliance.	Fraud	Medium	Use analytical methods such as FTIR or HPLC to verify purity, and require certificates of analysis from all suppliers.

Carrageenan Questions

What is carrageenan and what are its main uses in food production?: Carrageenan is a vegetable‑derived mucilage and thickening agent used to improve texture, stability and gel formation in dairy products, meat analogues, desserts and processed foods.
How should carrageenan be stored to maintain its functional properties?: Carrageenan should be kept in a dry, cool environment, protected from moisture and direct sunlight. Maintaining a stable temperature helps preserve its thickening performance during storage and transport.
What specifications are commonly required for carrageenan shipments?: Buyers typically request specifications that include purity level, moisture content, ash content, and compliance with food‑grade standards for microbial limits and heavy‑metal residues.