Plan a trial for your application
Dairy stabilization
Compare stability after heating and cooling in the actual milk protein and ionic environment.
Water-based gels
Vary the potassium and calcium background separately while holding other conditions constant. Observe brittleness, elasticity and syneresis.
| Form or grade | Suitability and verification |
|---|---|
| Kappa type | In the intended potassium-ion environment, compare the firmer gel and syneresis. |
| Iota type | Evaluate elastic gel formation and recovery in a suitable calcium-ion environment. |
| Lambda type | Focus on thickening. The gel strength criteria used for κ- or ι-carrageenan do not apply. |
Purchase specifications and incoming inspection
Include the intended grade or current specification in the enquiry. Use the table to compare selection criteria and inspection conditions. The specification agreed by both parties defines the contractual limits. ENVO · Carrageenan product information ↗
| Property | Unit | Published or agreed specification | Test conditions and checks |
|---|---|---|---|
| Hot solution viscosity | mPa·s | ENVO published specification ≥5 | Conditions: 1.5%, 75 °C, spindle No. 1, 30 rpm. Confirm applicability to the particular carrageenan type. |
| Loss on drying | % | ENVO published specification ≤12% | Check the carrageenan type and the standardising carrier used in the formulation. |
| Carrier-to-active ratio | % by mass | Confirm for the proposed formulation | List carriers and proportions, the basis for active content and the corresponding test report. |
When approving a sample, record the grade, methods, limits and specification revision. On receipt, match the packing lot number to the lot-specific COA and record the measured values and release decision.
From samples to commercial delivery
Packaging and receiving
ENVO lists 25 kg bags. Confirm order-specific net weight, units per pallet and label revision.
Storage and handling
Match labels to κ, ι, λ or the specified blend. Check carrier and microbiological report separately.
Sample and order lead times
State food category, sales market, pilot quantity and required arrival date. Confirm MOQ, batch documents, availability and remaining shelf life separately for samples and commercial orders.
Questions from the plant
Why do some carrageenans give a brittle gel, a soft gel or only thickening?
Compare stability after heating and cooling in the actual milk-protein and ionic environment.
Why does the same carrageenan perform differently in water and dairy?
Identify the carrageenan type and any salt or sugar carrier. Repeat in the actual protein and ion mixture and record thermal history.
Report a delivery or batch issue
Include the order number, lot number from the package, label photos and inspection records for the affected lot. When retesting, check type and formulation carrier, ionic conditions, viscosity or gel strength.
Request documents for your application
TDS · Technical data sheet
For grade selection and sample approval, specify the grade and revision required.
SDS · Safety data sheet
Specify the country or region of use and the required language.
COA · Certificate of analysis
Request a sample COA during supplier review. For incoming inspection, provide the actual lot number.