Natural Carrageenan Gum

Use as an ingredient in your preparations:

• Cosmetic gels

• Shower gels

• Hair gels

• Thickening of foaming products

• Thickening and stabilising emulsions

Precautions

Precautions and allergens

Precautions for use

Allergens

Allergen-free

Utensil : Hand whisk

1. Disperse the carrageenan gum in the cold or preheated aqueous phase, mixing simultaneously to avoid lumps as much as possible.

2. Heat to approximately 70-80°C, stirring regularly until completely dissolved.

3. Leave to cool. The gel begins to form as it cools, at around 45-55°C, and will thicken slightly in the following hours.

4. Without preservatives, the gel will only keep for a few days in the refrigerator.

Aroma-Zone Tip

Adding salt to the water (0.5-1.5%) increases the gelling power. In addition, this sometimes facilitates cold dispersion (limits the formation of lumps).

Gelation requires the presence of cations in solution (mainly calcium, but sodium also improves gelation).

Consequently, a hydrosol (which is distilled water) will gel very little, whereas hard tap water will gel very well.

The gelling power depends on the quality of the water (particularly whether it is hard or soft) as it depends on the dissolved ions.

Method of production

Red algae extract

Function

Gelling agent for water and aqueous phases

Quality

IOTA-type carrageenan. Transparent, colourless, and odourless grade. Cosmetic ingredient.

INCI designation

Carrageenan

Composition

Carrageenan, dextrose (improves dispersion and standardises gel strength)

Presentation

Fine, white to off-white powder, packaged in a jar.

Preservation

Store at room temperature away from moisture and light.

Precautions

• Keep out of reach of children.

• Do not inhale the powder, avoid contact with the eyes.

• Powdery product, use away from any source of ventilation.

Supplier documentation