CUSTOM BLENDED CARRAGEENAN
Carrageenan for Cheese Solutions
Bospres supplies carrageenan for cheese, developed for processed cheese and sliced cheese. Our cheese blend reduces brittleness and creates an elastic, meltable cheese body that slices cleanly and holds together. It is a free-flowing cream-to-white powder, packed in 25 kg bags and backed by FSSC 22000, HACCP, Halal and Kosher certification.
Cheese carrageenan products
Secagum BA 31
Carrageenan (Food Grade)
Application
Processed cheese, sliced cheese, and more
Key advantages
- Reduces brittleness
- Creates elastic, meltable cheese
HS 1302.39View details →
PROCESSED CHEESE & SLICED CHEESE
Secagum BA 31 – Carrageenan for Processed and Sliced Cheese
Secagum BA 31 is a food-grade carrageenan for processed cheese and sliced cheese. It reduces brittleness and creates an elastic, meltable cheese, helping slices stay intact when cut, stacked and handled. The carrageenan dissolves in water above 60°C and thickens as it cools, so it fits normal cheese cooking and setting steps. The recommended dosage is 0.5–1.0% of the final product.
- Less brittleness: slices bend and separate without cracking.
- Elastic, meltable body: keeps the cheese cohesive while melting smoothly.
- Reliable gel: salt gel strength of 300–600 g/cm² for structure.
| Appearance | Cream to white, free-flowing powder |
| Moisture | Max 12% |
| Viscosity | 100 – 200 cP |
| Salt gel strength | 300 – 600 g/cm² |
| pH | 9.0 – 11.0 |
| Particle size | Min 90% through #120 |
| HS code | 1302.39 |
| Packaging | 25 kg multi-walled paper or PP bags with PE inliner |
| Shelf life | 1.5 years |
| Recommended dosage | 0.5 – 1.0% |
How carrageenan works in cheese
In processed and sliced cheese, texture is a balance between firmness and flexibility. Carrageenan forms a gel network that supports the cheese structure, so slices hold their shape yet bend without breaking. Secagum BA 31 is dosed at 0.5–1.0% and added to the hot cheese mass, where it dissolves above 60°C and sets as the cheese cools. Microbiological limits are controlled (total plate count max 5000 cfu/g, yeast and molds max 300 cfu/g, Salmonella negative in 25 g, E. coli negative in 5 g). Store in a cool, dry place at a maximum of 30°C and 60% relative humidity.
Need a carrageenan grade for your cheese production?
Tell us your cheese type, process and target texture. Our team will confirm the dosage, send the technical data sheet and arrange a sample.
REQUEST A QUOTE
Get a quotation and free sample
Tell us the grade, volume and destination port. We reply within one business day.
Cheese: what buyers should know
Bospres Global Resources supplies seaweed hydrocolloids to food, feed and industrial buyers worldwide. Our guidance on cheese comes from daily export work: every shipment is graded, tested and documented before it leaves Jakarta.
Cheese specifications and samples
Ask our sales team for the technical data sheet, certificate of analysis and a free sample. We confirm grade, moisture, packaging and delivery schedule in writing, and we can match the product to your recipe or process requirements. Cheese grades differ by gel strength, viscosity and clarity, so we match cheese to your application.
To order cheese, send us the grade, volume and destination port through the quote form. Our team replies within one business day with price, lead time and shipping options.
Request a quoteFurther reading: carrageenan overview and FAO seaweed resources.
