Carrageenan is extracted from the seaweed by alkali treatment at high temperature.
The extract is then purified and converted into powder.
This is done either by the gel-press, KCl-freezing, KCl-press, or alcohol precipitation method.
At the heart of the manufacturing process is the Quality Control Laboratory.
Highly-trained chemists and food technologists continually ensure that the parameters are strictly followed and that the carrageenan being processed passes the specifications on:
- Gel Strength
- Protein Reactivity and
- Other test parameters for the intended application
Commercial carrageenan is usually standardized by blending different batches of carrageenan and/or adding other gums and salts to obtain the desired gelling or thickening properties.