Refined kappa Carrageenans

Our Products

Discover our broad range of products based on Carrageenan.

04. Refined kappa Carrageenans

Carrageenans are a family of linear sulphated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. Carrageenan is also a vegetarian and vegan alternative to gelatin in some applications, in some instances it is used to replace gelatin in confectionery. In the meantime, carrageenan is considered a dietary fiber technically.

01.

Lauta®

CR01

Ingredients

Refubed jaooa carrageenan E407.

Description

Refined Kappa Carrageenan is extracted directly from red seaweeds. It is widely used in meat, water jelly, dairy, confectionery, ice cream applications as a thickener, gelling agent and stabilizer. Using refined carrageenan can bind water during production and improves the structure, reducing the loss during transport and storage.

Dosage

0.05% – 3%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

02.

Lauta®

CR02

Ingredients

Refined kappa carrageenan E407

Description

Refined Kappa Carrageenan is extracted directly from red seaweeds. It is widely used in meat, water jelly, dairy, confectionery, ice cream applications as a thickener, gelling agent and stabilizer. Using refined carrageenan can bind water during production and improves the structure, reducing the loss during transport and storage.

Dosage

0.05% – 3%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

03.

Lauta®

CR05

Ingredients

Refined kappa carrageenan E407

Description

Refined Kappa II Carrageenan is extracted directly from red seaweeds It is widely used in dairy, ice cream applications as a thickener and stabilizer. CR05 can form a soft gel that can be combined with milk protein to improve product structure and prevent whey precipitation.

Dosage

0.02-0.2 %

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

04.

Lauta®

XR01

Ingredients

Refined kappa carrageenan E407, KCl, Konjac gum, Glucose

Description

XR01 is designed for aspic applications with a high gel strength, good transparency, low syneresis rate and better dispersity in cold brines or mixes. This product forms soft, elastic and gelatin-like jelly. XR01 provides good consistency and mouthfeel to the aspic products. It can be used for fish aspic, pork skin aspic, meat aspic, etc.

Dosage

0.2-0.6%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

05.

Lauta®

XR02

Ingredients

Refined kappa carrageenan E407, KCl, Glucose, konjac gum

Description

XR02 is designed for meat applications with a high gel strength, low syneresis rate, and better dispersity in cold brines or mixes. This product is suitable for tumbling and homogenized meat products, but NOT recommended for injection.

Dosage

0.5-3%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

05.

Lauta®

XR04

Ingredients

Refined kappa carrageenan E407, KCL, Glucose

Description

XR04 is designed for meat applications with a high gel strength, low syneresis rate, 1d better dispersity in cold brines or mixes. Using refined carrageenan can bind water during production, and improves the structure, reducing the loss during transport and storage.

Dosage

0.2-2.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

06.

Lauta®

JR22

Ingredients

Refined kappa carrageenan E407, konjac gum, xanthan gum, LBG, Glucose, KCl, modified starch

Description

JR22 is designed for pudding applications with soft gel strength and low water separation, which gives the final product soft and delicate consistency along with a good structure.

Dosage

0.6-0.8%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

07.

Lauta®

JR1929

Ingredients

Refined carrageenan E407, Konjac gum, potassium chloride, calcium sulfate, Xanthan gum, locust bean gum, glucose

Description

JR1929 is designed for water jelly, pudding and gelatin desserts with a very high gel strength, low syneresis rate, good transparency and dispersity. As a stabilizer, JR1929 provides refined, refreshing and supple flavor. It is especially used for products stored in room-temperature.

Dosage

0.8-1.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

08.

Lauta®

JR1925

Ingredients

Refined carrageenan E407, Konjac gum, potassium chloride, calcium sulfate, potassium citrate, glucose

Description

JR1925 is a stabilizer used in jelly. It has good acid resistance, stability, and incisive flavor.

Dosage

0.8-1.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

09.

Lauta®

XR03

Ingredients

Refined kappa carrageenan E407, KCl, konjac gum

Description

XR03 has a high gel strength and low water cut rate, which can help with shaping of the products.

Dosage

0.1%-3%.

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

10.

Lauta®

AN18

Ingredients

Refined kappa carrageenan E407, Glucose and KCl, Calcium sulfate

Description

AN18 is designed for meat applications with better dispersity in cold brines or mixes. This product is suitable for injection with low viscosity.

Dosage

0.4% to 3.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

11.

Lauta®

R1902

Ingredients

Refined kappa carrageenan, Konjac gum, Glucose and KCl, Calcium sulfate

Description

R1902 can be used for chopped meat products. It improves the efficiency and can help with shaping of the product.

Dosage

0.5% to 3.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

12.

Lauta®

R1903

Ingredients

Refined kappa carrageenan, Konjac gum, Glucose and KCl, Calcium sulfate

Description

R1903 is suitable for tumbling and homogenized meat products. It provides good texture, flavor and improves water retention.

Dosage

0.5% to 3.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

13.

Lauta®

AN19

Ingredients

Refined kappa carrageenan E407, Glucose and KCl, Calcium sulfate

Description

AN19 is designed for meat applications with a low syneresis rate and better dispersity in cold brines or mixes. This product is suitable for injection with low viscosity.

Dosage

0.4% to 3.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

14.

Lauta®

R1904

Ingredients

Refined kappa carrageenan , Konjac gum, Glucose and KCl, Calcium sulfate

Description

R1904 is designed for rolled and cut meat applications with a high gel strength and low syneresis rate. It causes the product to be more compact and delicate. Using refined carrageenan can bind water during production, and reduce the loss during transport and storage.

Dosage

0.3% to 3.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

15.

Lauta®

AN19

Ingredients

Refined kappa carrageenan E407, Glucose and KCl, Calcium sulfate

Description

AN19 is designed for meat applications with a low syneresis rate, and a better dispersity in cold brines or mixes. This product is suitable for injection with low viscosity.

Dosage

0.4% to 3.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

16.

Lauta®

R1904

Ingredients

Refined kappa carrageenan , Konjac gum, Glucose and KCl, Calcium sulfate

Description

R1904 is designed for rolled and cut meat applications with a high gel strength, low syneresis rate. It causes the product to be more compact and delicate. Using refined carrageenan can bind water during production, improves the structure, and reduce the loss during transport and storage.

Dosage

0.3% to 3.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

17.

Lauta®

R2600

Ingredients

Refined kappa carrageenan E407, konjac gum, KCl, Glucose, NaCl

Description

R2600 is designed for meat applications with a high gel strength, low syneresis rate. It makes the finished product easier to slice. R2600 is suitable for tumbling and homogenized meat products.

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

18.

Lauta®

R2770

Ingredients

Refined kappa carrageenan E407, KCl, konjac gum, Glucose, calcium sulfate

Description

R2770 is designed for meat applications with a high gel strength, low syneresis rate. It makes the finished product easier to slice. R2770 is suitable for tumbling and homogenized meat products.

Dosage

0.3-2.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

19.

Lauta®

R2850

Ingredients

Refined kappa carrageenan E407, KCl, Glucose, calcium sulfate

Description

R2850 is designed for meat application with a high gel strength, low syneresis rate, and better dispersity in cold brines or mixes. This product is suitable for injection with low viscosity.

Dosage

0.2-2.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

20.

Lauta®

JR03

Ingredients

Refined kappa carrageenan E407, konjac gum, Xanthan gum, glucose and KCl, LBG

Description

JR03 is designed for water jelly, pudding and gelatin desserts with a very high gel strength, low syneresis rate, good transparency and dispersity. As a stabilizer, JR03 provides refined, refreshing and supple flavor. It is especially used for products stored in room-temperature.

Dosage

0.3-1.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

21.

Lauta®

JR05

Ingredients

Refined kappa carrageenan E407, KCl, Glucose, konjac gum

Description

JR05 is designed for water jelly application with a very high gel strength, low syneresis rate, good transparency, and dispersity. The final product with JR05 has better consistency, excellent structure and tender gel.

Dosage

0.5-1.5%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

22.

Lauta®

JR06

Ingredients

Refined kappa carrageenan E407, KCl, Glucose, konjac gum

Description

JR06 is designed for instant water jelly application with a high gel strength, low syneresis rate, good transparency and dispersity. It rapidly dissolves in hot water. The final product with JR05 has better consistency, excellent structure and elastic gel.

Dosage

0.8-1.2% (in the final jelly)

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

23.

Lauta®

JR07

Ingredients

Refined kappa carrageenan E407, Konjac gum, KCl, Glucose

Description

JR07 is designed for drinkable, water, jelly application, which can give a soft and tender gel. Jelly with JR07 is easy to drink and can be combined with fruit juices to create a delicate texture.

Dosage

0.6-0.8% (in the final jelly)

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

24.

Lauta®

JR08

Ingredients

Refined kappa carrageenan E407, kcl, Calcium sulfate, Glucose

Description

JR08 is designed for water, jelly application with a good transparency and dispersity. The final product with JR08 has better consistency, excellent structure and tender gel.

Dosage

0.5-1.5%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

25.

Lauta®

PY01

Ingredients

Refined carrageenan E407,Kcl, konjac gum, xanthan gum, Glucose

Description

PY01 can be used in comminuted meat products, canned products, vege burger, etc. It has good thickening and water retention properties, and can help with shaping of the final product. Thanks to these features, the product is more compact and its structure is more delicate. PY01 also improves the yield of the final product.

Dosage

0.3% to 3.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

26.

Lauta®

TR01

Ingredients

Refined kappa carrageenan E407, Glucose, KCl, Potassium citrate

Description

TR01 is designed for soft candy application with a good transparency, stable formability, and a simple way to produce. This product is recommended for soft candies where a clear gel is required. TR01 also provides a good structure of the finished product.

Dosage

0.8-1.2%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

27.

Lauta®

TR05

Ingredients

Refined kappa carrageenan E407, Glucose and KCl, Sodium citrate

Description

TR05 is designed for soft candy and fruit cake application with a stable formability, and a simple way to produce. This product is recommended for soft candies where a clear gel is required. TR05 provides a good structure of the finished product. It can also be used in fruitcakes to improve flavor and elasticity.

Dosage

1.5-1.8%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

28.

Lauta®

DR1901

Ingredients

Refined carrageenan E407, Guar gum, CMC, glucose

Description

DR1901 has an excellent suspending effect in cocoa milk, which can improve the flavor of cocoa milk. It is also suitable for instant beverages, soybean milk and other products. Its main features are: relatively low price, provides the effect of thickening quickly and improves the flavor instantly.

Dosage

0.1-0.3%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

29.

Lauta®

DR1916

Ingredients

Refined carrageenan E407, Xanthan gum, CMC, glucose

Description

DR1916 is applicable to acidic milk drinks. Its main characteristics are: delay of the protein denaturation, stabilization of the acidic milk drinks system and prevention of milk protein acid precipitation.

Dosage

0.1-0.3%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

30.

Lauta®

VI01

Ingredients

Semi-Refined iota carrageenan E407a, Refined kappa carrageenan E407, xanthan, Glucose

Description/application

VI01 is designed for surimi, fish and canned meat products with a soft gel, low syneresis rate and a better dispersity in cold water. As a stabilizer and emulsifier, VI01 provides a good water and fat binding capacity, also reducing loss during the production process and storage.

Dosage

0.2-1.5%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

31.

Lauta®

GPA02

Ingredients

semi-Refined carrageenan E407a, Refined carrageenan E407, and Glucose

Description/application

GPA02 is a multipurpose gelling system for creams, desserts, fillings and toppings. GPA02 creates a soft and elastic gel for both water and milk base. At lower doses it can create a creamy texture, improving the structure and mouthfeel.

Dosage

0.1% to 2.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

32.

Lauta®

GPA03

Ingredients

semi-Refined carrageenan E407a, Refined carrageenan E407 , xanthan gum and Glucose

Description/application

GPA03 is a multi-purpose viscosifier system for water based toppings, syrups and fruit fillings. GPA03 improves texture, boosts viscosity, and provides particle suspension. It is suitable for instant preparations using hot water.

Dosage

0.5 % to 2.0%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

33.

Lauta®

TN01

Ingredients

Semi-Refined iota carrageenan E407a, Refined kappa carrageenan E407, KCl, Glucose

Description/application

TN01 is designed for products requiring soft gel with low syneresis rate and a better dispersity. As a stabilizer, emulsifier and thickener, TN01 can be used for pate, canned meat products and pate-like fish products to improve water and fat binding capacity. It also enhances the structure of the finished product.

Dosage

0.2-1.5%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

34.

Lauta®

TR03

Ingredients

Refined kappa carrageenan, Glucose, KCl, semi-refined iota carrageenan, Nacl, Calcium lactate

Description/application

TR03 is designed for confectionary applications with good transparency, stable formability, and a simple way to produce. This product is recommended for soft candies as a stabilizer to improve the mouthfeel, structure and consistency.

Dosage

0.8-1.5%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

35.

Lauta®

DR21

Ingredients

Refined kappa carrageenan E407, Refined Iota carrageenan E407 and Glucose

Description/application

DR21 is suitable for cocoa milk. The main characteristics are: binds with milk protein, suspends cocoa powder after cooling and has stabilizing properties.

Dosage

0.03-0.05%

Packaging

Net 25kg in per kraft bag with inner PE liner
1000 kgs/ pallet
18000 kgs/ 20’FCL

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