Cargill's offer

Cargill offers one of the widest ranges of commercially available carrageenans, employing proven production processes and using a large variety of different types of red seaweeds (Rhodophyceae) from the Gigartinales group. The main varieties of seaweed used are:

• Gigartina (France, Argentina/Chile, Morocco)
• Chondrus (France, North Atlantic)
• Iridaea (Chile)
• Eucheuma (Philippines/Indonesia/East coast of Africa)

Together with Cargill's recognized formulation expertise, this enables the formulation of commercial carrageenan products tailored to very specific needs in different applications.

Cargill's carrageenan products are available under the following trademarks:

Cargill brand name	Applications
Satiagel™	Gelling extracts: food and pharma grades
Satiagum™	Thickening extract: food and pharma grades
Aubygel™	Gelling P.E.S.: food grades

Carrageenans for innovative textures

The functionality of carrageenans was first discovered more than six hundred years ago. In the Middle Ages, Irish moss was used in Carraghen on the south Irish coast for medicinal and food purposes. It was particularly known for its unique property of gelling milk. Also on the coasts of Normandy and Brittany in France it was used for its gelling properties. With bleached lichen or "goémon blanc" (blanc-mange), flans were made simply by cooking seaweed in milk.

It was not until after the Second World War, however, that extracts were manufactured industrially. Although originally only extracted from Irish moss, today Carrageenans are manufactured from numerous red seaweed species.