In cold water, only lambda-carrageenan and the sodium salts of kappa and iota carrageenan are soluble. The normal amplitude of solubility temperature is between 40º and 70º C, depending on the solution concentration and the presence of cations. Chondrus and Gigartina skottsbergii are obtained respectively from natural seaweed beds in the North Atlantic and in Chile.Īll carrageenan types are soluble in hot water at temperatures above its gel melting temperature. Kappaphycus Alvarezii (Cottonii) and Eucheuma Denticulatum (Spinosum) seaweeds have been successfully cultivated on a commercial scale in the Philippines, Indonesia and Tanzania. After being harvested, seaweeds are placed under the sun to dry until they reach a humidity level that is ideal for processing. Seaweeds are usually harvested manually by fishermen in low depths at low tides or by diving using appropriate equipment. Some species like Chondrus Crispus and Gigartina skottsbergii produce mixed type carrageenan kappa/lambda or kappa/iota. The species that produce lambda type carrageenan generally belong to the Gigartina species.

The specie that produces iota-type carrageenan is Eucheuma Denticulatum (former Eucheuma Spinosum). The species that produce kappa-type carrageenan are Kappaphycus Alvarezii (former Eucheuma Cottonii) and Hypnea Musciformis.

Some species of seaweed may produce a mixed type carrageenan such as kappa/iota, kappa/lambda or iota/lambda. Seaweeds of different species and sources produce different types of carrageenan such as kappa, iota and lambda. The carrageenan content of commercial seaweeds varies from 20% to 40% of dry weight, depending on the seaweed species and the sea conditions, such as luminosity, nutrients, water temperature and oxygenation. Carrageenan is obtained from several kinds and species of seaweeds belonging to the Rodophyceae class.

High viscosity coconut milk