Lambda Carrageenan is a plant-derived sulfated polysaccharide obtained from certain species of red seaweed belonging to the class Rhodophyceae. It is one of the three commercially important carrageenan types, together with kappa and iota carrageenan. JECFA describes lambda carrageenan as having predominantly D-galactose-2-sulfate and D-galactose-2,6-disulfate repeating units.
Unlike kappa and iota carrageenan, Lambda Carrageenan generally does not form an elastic or firm gel on its own. Instead, it is particularly useful for thickening and viscosity modification in aqueous systems. Regulatory identification tests distinguish predominantly lambda carrageenan by the absence of gel formation under specified potassium chloride testing conditions.
Lambda Carrageenan is a seaweed-derived hydrocolloid with strong water-interacting characteristics. Its sulfated polysaccharide structure enables it to hydrate and increase the viscosity of suitable aqueous formulations.
One of the primary characteristics of Lambda Carrageenan is its ability to provide viscosity without relying on the strong gel formation associated with kappa or iota carrageenan.
This makes it suitable for formulations where a smooth, thickened aqueous phase is required rather than a rigid gel structure.
Carrageenan is recognized as a cosmetic viscosity-controlling ingredient, and carrageenan belongs to the cosmetic substance groups associated with thickening and consistency regulation and gel formation.
Lambda Carrageenan can therefore be evaluated in creams, lotions, gels, masks, shampoos and other water-containing personal-care formulations where viscosity and formulation texture are important.
Lambda Carrageenan can be evaluated in skin-care formulations such as creams, lotions, masks and aqueous gels. It can contribute to formulation consistency and rheological control.
Lambda Carrageenan can be used in selected hair-care formulations where viscosity modification and aqueous-phase structure are required.
Its thickening properties make Lambda Carrageenan suitable for evaluation in shampoo and other rinse-off formulations. The exact performance depends on surfactant type, electrolyte concentration, pH and carrageenan grade.
The three principal carrageenan types differ in sulfate substitution and gel-forming behavior.
Kappa Carrageenan generally produces stronger, more rigid gels in the presence of suitable potassium ions.
Iota Carrageenan generally forms softer and more elastic gels, particularly in the presence of calcium ions.
Lambda Carrageenan has a higher degree of sulfation and generally provides thickening without forming a firm gel. JECFA identifies the characteristic structural units of lambda carrageenan as D-galactose-2-sulfate and D-galactose-2,6-disulfate.
Lambda Carrageenan is a heterogeneous polysaccharide, so molecular weight, sulfate content, viscosity and rheological performance can vary according to seaweed source, extraction process and commercial grade.
Commercial carrageenan may also contain salts or other standardizing materials intended to achieve specific functional characteristics. JECFA notes that commercial carrageenan articles can contain sugars, salts and certain processing-derived materials.
Because Lambda Carrageenan is a polymeric natural material, it does not have one simple fixed molecular formula or molecular weight applicable to every commercial grade.
Lambda Carrageenan can be evaluated in:
Lambda Carrageenan is a sulfated polysaccharide obtained from red seaweed and is one of the three major commercial carrageenan types.
Lambda Carrageenan is specifically listed as CAS 9064-57-7 in some regulatory references. Broad Carrageenan is commonly listed as CAS 9000-07-1.
For cosmetic ingredient labelling, the relevant standardized ingredient name is generally Carrageenan. COSMILE Europe lists CARRAGEENAN as a plant-origin cosmetic ingredient with viscosity-controlling functionality.
It is derived from red seaweed and is therefore plant-derived. JECFA defines carrageenan as a hydrocolloid obtained from certain Rhodophyceae red seaweeds.
Yes. Lambda Carrageenan is particularly associated with viscosity increase and thickening rather than strong gel formation.
Unlike predominantly kappa or iota carrageenan, Lambda Carrageenan generally does not form a firm gel under the standard potassium chloride identification test.
Lambda Carrageenan is primarily used for thickening and generally does not form a firm gel, whereas Kappa Carrageenan is capable of forming stronger gels under suitable ionic conditions.
Lambda Carrageenan primarily provides thickening, while Iota Carrageenan generally forms softer and more elastic gels under suitable calcium-containing conditions.
It is obtained from selected red seaweed species belonging to the Rhodophyceae.
No. It is a heterogeneous natural polysaccharide and therefore does not have one universal molecular formula or molecular weight.
Important parameters can include viscosity, moisture, ash, sulfate content, acid-insoluble matter, heavy metals, microbiological quality and identification of the carrageenan type. Exact numerical limits should be taken from the specific commercial grade TDS and COA.
| Parameter | Specification |
|---|---|
| Appearance | White to off-white powder |