Carrageenan is an additive and a natural component from red seaweed or Irish moss used for emulsifying, thickening, and preserving the drinks and foods. It is a solvable fiber making foods more nutritious and also by adding low-sugar and low-fat selections of taste as good as their sugar counterparts. Furthermore, carrageenan aids in soothing food and beverages by preventing them from separating. There are three key commercial types of carrageenan used, namely, kappa, iota and lambda. Kappa is the most used in carrageenan food; there it acts as a stabilizer, bodying agent and emulsifier in cheese, ice cream, chocolate and puddings.
According to study, “Global Kappa Carrageenan Market Status (2015-2019) and Forecast (2020-2024) by Region, Product Type & End-Use” the key companies operating in the global kappa carrageenan market are CP Kelco, Karagen Indonesia, Cargill, MSK Specialist Ingredients, FMC, Marcel Carrageenan, AEP Colloids, CEAMSA, NiranBio, Gelymar, Gillco, Danisco, Shemberg, LONGRUN, TBK, Gather Great Ocean, Global Ocean, Xieli. Maximum of kappa carrageenan producers concentrate on capitalizing their finances to preserve active applications in food industry and technical promotion groups to serve the ever-changing needs of their customers.
Kappa carrageenan is another type of red seaweed extract specifically from Kappaphycus alvarezii. It is used over making gel, and also as a thickening and stabilizing agent. Once mixed with water kappa creates a strong and firm solid gel that may be brittle in texture. There is particular variety of carrageenan that blends well with milk and other dairy products. Since it is taken from seaweed it is considered to be vegan which an alternative to traditional gelling agents such as gelatin. As and when it is used in molecular gastronomy arrangements and other dishes kappa carrageenan must be dissolved in cold liquid with concentrations ranging from 0.5% for soft gels to 2% for firm gels. The amount used will depend on the desired texture & result.
Based on type, kappa carrageenan market is segmented into refined kappa-carrageenan and semi kappa-carrageenan. Based on grade type, market is segmented into pharmaceutical grade and food grade. In addition, based on application, market is segmented into food & beverages, cosmetics, pharma & healthcare (Tetracycline and chlortetracycline production, d-aspartic acid production and Semi-synthetic antibiotic production), detergents and others.
The kappa carrageenan market is driven by rise in demand of processed foods, followed by increase in demand for organic ingredients and change in lifestyle of people. However, availability of several substitute products for carrageenan may impact the market.
Based on geography, the European and North-American regions dominate the kappa carrageenan market owing to rise in awareness for health and to avoid triggering of various related diseases in the regions. Whereas, the Asian-Pacific region is expected to witness higher growth rate due to increase in population and rise in per capita income of consumers over the forecast period. In near future, it is estimated that the market will be reached at rapid pace caused by increase in demand for dairy foods during the forecast period.
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Ankur Gupta, Head Marketing & Communications