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3. Production
The first carrageenan production was associated with the North Atlantic species Chandrus Crispus on the coasts of Europe and the USA. Gradually, extraction units moved to seaweed-growing areas in Southeast Asia and Chile.
Broadly speaking, there are two manufacturing technologies. Both are preceded by meticulous selection and washing of the algae, followed by the most decisive stage in the modification process: alkaline treatment.
The aim of this stage of the production process is to maximize the rheological capacity of the carrageenan and the extraction yield. This involves forcing the conversion of precursor carrageenans into the modified commercial form, through the formation of an anhydrous 3,6-bridge in the β-1,4-bonded unit (figure 5...
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Production
Physico-chemical characteristics
Bibliography
Legislation
Commission Directive 2004/45/EC of April 16, 2004 amending Directive 96/77/EC laying down specific purity criteria on food additives other than colors and sweeteners.
Decree of September 30, 2004 amending the decree of October 2, 1997 on additives that may be used in the manufacture of foodstuffs intended for human consumption.
Main producers (non-exhaustive list)
Gelymar:
http://www.gelymar.com/carrageenans/
Ceamsa :
https://www.ceamsa.com/industries/#block-prods
CP Kelco :
Economic data
Carrageenan represents the largest share of the algae-derived hydrocolloid market (the others are agar and alginate), with a 2017 value estimated at USD 650 million and production reaching 70,000 tonnes per year. The global market is growing at an average annual CAGR of 3.6%. This growth reflects the global trend of increased demand for processed foods and ready-made meals. This trend is also a response to global population...
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