CUSTOM BLENDED CARRAGEENAN
Carrageenan for Beverages and Desserts
Bospres supplies carrageenan for beverages and desserts, including cold pudding, whipping cream, cocoa drinks, ice cream, gelato, jelly desserts and puddings. Each grade is matched to a job: creamy body, particle suspension, ice crystal control or an elastic jelly gel. Grades are packed in 20–25 kg bags and backed by FSSC 22000, HACCP, Halal and Kosher certification.
Beverage and dessert carrageenan products
Cappiogum BA 45
Carrageenan (Food Grade)
Application
Jelly desserts, puddings and more
Key advantages
- Elastic jelly texture
- Reduces gel syneresis
HS 1302.39View details →
Artagum BA 58
Carrageenan (Food Grade)
Application
Ice cream, gelato, and more
Key advantages
- Prevents large ice crystals
- Improves creamy ice cream
HS 1302.39View details →
Artagum BA 29
Carrageenan (Food Grade)
Application
Cocoa drinks, and more
Key advantages
- Suspends cocoa particulates
- Adds body and mouthfeel
HS 1302.39View details →
Artagum BA 24
Carrageenan (Food Grade)
Application
Cold pudding desserts, whipping creams, and more
Key advantages
- Creamy texture
- Stabilizes fat and water
HS 1302.39View details →
COLD PUDDING & WHIPPING CREAM
Artagum BA 24 – Carrageenan for Cold Pudding and Whipping Cream
Artagum BA 24 is a food-grade carrageenan for cold pudding desserts and whipping creams. It gives a creamy texture and stabilises fat and water, and it thickens in cold and hot water or milk with stirring, which makes it easy to use in cold-process desserts. The recommended dosage is 0.5–2.5% of the final product.
- Creamy texture: smooth, rich body in puddings and creams.
- Stabilises fat and water: keeps whipped and chilled products uniform.
- Cold-soluble handling: thickens in cold & hot water or milk with stirring.
| Appearance | Cream to tan, free-flowing powder |
| Moisture | Max 12% |
| Viscosity | Min 100 cP |
| pH | 8.0 – 11.0 |
| Ash content | 15 – 40% |
| Acid insoluble ash | Max 1% |
| Particle size | Min 85% through #100 |
| HS code | 1302.39 |
| Packaging | 20 kg multi-walled paper or PP bags with PE inliner |
| Shelf life | 1.5 years |
| Recommended dosage | 0.5 – 2.5% |
COCOA DRINKS
Artagum BA 29 – Carrageenan for Cocoa Drinks
Artagum BA 29 is a food-grade carrageenan for cocoa drinks. It suspends cocoa particulates so they do not settle, and adds body and mouthfeel to chocolate beverages. It dissolves in water above 60°C and thickens as it cools. The recommended dosage is only 0.1–0.5% of the final product.
- Suspends cocoa particles: reduces sedimentation in the cup or pack.
- Adds body and mouthfeel: a fuller, smoother drink.
- Low dosage: effective at 0.1–0.5%.
| Appearance | Cream to tan, free-flowing powder |
| Moisture | Max 12% |
| Viscosity | 1000 – 1300 cP |
| Salt gel strength | 450 – 600 g/cm² |
| pH | 8.0 – 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 | 0.1 – 0.5% |
ICE CREAM & GELATO
Artagum BA 58 – Carrageenan for Ice Cream and Gelato
Artagum BA 58 is a food-grade carrageenan for ice cream and gelato. With high viscosity of 2000–4000 cP, it helps prevent large ice crystals and improves the creaminess of frozen desserts. It dissolves in water above 60°C and thickens as it cools. The recommended dosage is 0.5–1.5% of the final product.
- Prevents large ice crystals: a smoother scoop after freezing.
- Improves creaminess: richer mouthfeel in ice cream and gelato.
- High viscosity: 2000–4000 cP for strong body.
| Appearance | Cream to tan, free-flowing powder |
| Moisture | Max 12% |
| Viscosity | 2000 – 4000 cP |
| Gel strength | 10 – 150 g/cm² |
| pH | 7.0 – 11.0 |
| Particle size | Min 80% through #100 |
| 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 – 1.5% |
JELLY DESSERTS & PUDDINGS
Cappiogum BA 45 – Carrageenan for Jelly Desserts and Puddings
Cappiogum BA 45 is a food-grade carrageenan for jelly desserts and puddings. With a gel strength of 1000–1200 g/cm², it creates an elastic jelly texture and reduces gel syneresis, so the dessert stays firm and clear without weeping. It dissolves in water above 60°C and thickens as it cools. The recommended dosage is 0.5–1.5% of the final product.
- Elastic jelly texture: firm, springy gel that cuts cleanly.
- Reduces syneresis: less water release during storage.
- High gel strength: 1000–1200 g/cm².
| Appearance | Cream to white, free-flowing powder |
| Moisture | Max 12% |
| Viscosity | 100 – 500 cP |
| Gel strength | 1000 – 1200 g/cm² |
| pH | 8.0 – 10.0 |
| Particle size | Min 70% through #100 |
| HS code | 1302.39 |
| Packaging | 20 kg multi-walled paper or PP bags with PE inliner |
| Shelf life | 1.5 years |
| Recommended dosage | 0.5 – 1.5% |
Matching carrageenan to your beverage or dessert
Beverages and desserts use carrageenan in very different ways: as a suspending agent in cocoa drinks, an ice crystal controller in frozen desserts, a creamy stabiliser in puddings and whipped creams, or a gelling agent in jelly. Bospres produces each grade in Indonesia with defined viscosity, gel strength and pH, and can adjust blends or private label packaging to your formulation. Store in a cool, dry place at a maximum of 30°C and 60% relative humidity.
Need a carrageenan grade for your beverage or dessert?
Tell us your product type, process and target texture. Our team will recommend a grade, 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.
Dessert: what buyers should know
Bospres Global Resources supplies seaweed hydrocolloids to food, feed and industrial buyers worldwide. Our guidance on dessert comes from daily export work: every shipment is graded, tested and documented before it leaves Jakarta.
Dessert 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. Dessert grades differ by gel strength, viscosity and clarity, so we match dessert to your application.
To order dessert, 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.
