Tag: Kappa carrageenan

Over 90% of the world's carrageenan is sourced from cultivated *Eucheuma* and *Kappaphycus* species, but selecting the best source of carrageenan depends on the specific gelling or thickening properties required for the final product. These polysaccharides from red seaweeds have a wide variety of commercial uses.

Over 90% of global carrageenan output is sourced from cultivated Eucheuma and Kappaphycus species. This makes the warm-water red algae, Kappaphycus alvarezii, the primary species used for producing refined carrageenan, specifically the kappa-type. Other red seaweeds, including *Eucheuma denticulatum*, are also important sources for different types of carrageenan.

Food-grade carrageenan has been safely used for centuries, though confusion often arises from the existence of multiple types and a degraded form. The primary difference between "carrageenan" and "carrageenan" is that the single term refers to a family of sulfated polysaccharides, while specific types like kappa, iota, and lambda possess distinct functional properties due to their varying chemical structures.