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What's the difference between the different types of Carrageenan?

Here are the three different types of carrageenan available: 

Kappa Carrageenan - it's great gelling agent and creates a brittle gel (kind of like Agar). 
Popular uses - vegan cheese, aloe gel thickener, syrup thickener, prevent weeping
Soluble at 180F and typical usage ratio of 0.2% - 0.5% by weight

Iota Carrageenan - it's a great gelling agent and creates a soft elastic gel. 
Popular uses - thickening, stabilizing, gelling
Soluble at 180F and typical usage ratio of 0.8% - 1.2% by weight

Lambda Carrageenan - only use for beverage applications! 
Popular uses - creates a better beverage mouthfeel 
Cold water soluble and typical usage ratio of 0.05% - 0.10%