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Carrageenan: A Plant-Based Gelling Agent for Jelly and Caviar

Carrageenan, the natural gelling agent derived from red seaweed, enhances jelly and molecular caviar with its plant-based functionality. Designed to deliver clarity, stability and elasticity, Carrageenan makes it easy to create products that are visually appealing, consistent and consumer friendly.
Carrageenan is formulated to deliver consistent gelling performance, making it a reliable choice for applications that demand transparency, stability and texture. In jellies, it creates clear, elastic gels that hold their shape at room temperature. In caviar, it delivers delicate, shiny pearls that burst with flavor, providing chefs and food innovators with a versatile solution.
In jelly applications, Carrageenan ensures high transparency and smooth sliceability while setting firmly at room temperature. Its thermo-reversible nature allows for easy remelting and resetting without compromising quality. Being soluble in boiling liquid, it integrates seamlessly into recipes, ensuring clean and consistent results.
In caviar, Carrageenan offers high transparency and natural shine, making pearls visually attractive for modern gastronomy. Its thermo-reversible property ensures convenience during preparation, while its excellent flavor release provides a delightful eating experience. As a 100% plant-based gelling agent, Carrageenan is a perfect alternative to animal-derived ingredients.
Whether it’s the clarity, elasticity and stability in jellies or the shine, flavor release and ease of use in caviar, Carrageenan delivers a natural, functional and consumer-friendly solution — from Marine Hydrocolloids.