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Cargill Carrageenan


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's offer

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:

  • Gigartina
  • Chondrus
  • Iridaea
  • Eucheuma

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.


Category Applications

Stabilization of chocolate drinks and creams, dairy desserts, like gelled milks, flans, multi-layered desserts, mousses, cheese specialties

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
Ice cream

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.