Carrageenan for innovative textures
The functionality of carrageenan 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 Carrageenan is manufactured from numerous red seaweed species.
Cargill offers one of the widest ranges of commercially available carrageenan, employing proven production processes and using a large variety of different types of red seaweeds (Rhodophyceae) from the Gigartinales group.
Cargill sources red seaweed from four different continents. The main varieties used are:
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||
|Satiagel™||Gelling extracts: food, personal care and pharma grades|
|Satiagum™||Thickening extract: food, personal care and pharma grades|
|Aubygel™||Gelling P.E.S.: food grades|
|Cargill has expanded its Satiagel™ offer with the Seabrid™ range for dairy applications. The Seabrid™ range is based on 100% farmed seaweed fractions, yet enables premium textures comparable to those obtained from wild seaweed fractions. A further expansion of the Seabrid™ range into other applications is planned.|
The Red Seaweed Promise
To ensure sustainable sourcing of our offer Cargill has established the Red Seaweed Promise. Further information on the program can be found here.
|Fruit||Fruit preparations for yogurt, water jellies, glazes|
|Meat||Brine injections (hams, poultry), Fat reduction (hamburgers), Canned foods: in combination with locust bean gum for human and pet food|
In combination with guar gum, locust bean gum and alginates
|Powder products||Homemade flans, Dessert, custard and bakery creams|
|Non-food applications||Toothpaste and cosmetics, Air fresheners|
|Pharmaceuticals & neutraceuticals||Excipients, Soft gels|
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.