Carrageenan, also known as carrageenan gum, is a substance derived from purple and red seaweeds. It is used in the food, pharmaceutical, and cosmetics industries as a thickener, emulsifier, and stabiliser. The insoluble residue in the seaweed is dried and sold as semi refined carrageen in the production of carrageenan. It comes in powder form and is generally off white to brown in colour. Carrageenans come in a variety of chemical properties, structure, and applications. The most common carrageenans used in the commercial industry are kappa, lambda, and iota.
The global carrageenan gum market is projected to reach over US$ 1100 million by the end of 2027, in terms of revenue, growing at CAGR of 4.0% during the forecast period (2019 to 2027).
For nearly 50 years, carrageenan has been used in the food and processing industries. Carrageenan is in high demand in the food and beverage industries due to its diverse applications as a thickening and gelling agent. Because of its strong interactions with protein, it is primarily used in dairy and meat products such as cheese, beer, fish, and meat. In some applications, it is used instead of gelatin. Carrageenan is also used in the manufacture of plant-based milk substitutes such as hemp milk, soy milk, coconut milk, and almond milk. The high demand for gelling agents in sauces, dips, dairy desserts, and other dairy and non-dairy beverages increases kappa and iota consumption.
Carrageenan has been removed from the list of acceptable food additives by the Natural Organic Standards Board. This decision may have a negative regional and global impact on the carrageenan gum market.
PES grade carrageenan gum is the most recent grade type of carrageenan gum discovered to be qualitatively better in seaweed plant structures than traditional carrageenan grades. This grade is primarily used in cold dairy dessert products.
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