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Furcellaran

Furcellaran suppliers and sourcing guide

Furcellaran is a sulfated polysaccharide extracted with water from the red seaweed Furcellaria (listed in US rules as Furcellaria fastigiata, also known as Furcellaria lumbricalis), harvested mainly in the Baltic Sea. It is built mostly from galactose and anhydrogalactose, like carrageenan, and forms gels with potassium. It is sold as a powder, sometimes as a sodium, potassium, calcium or ammonium salt, for gelled desserts, jams, dairy, meat products and beer fining.

See suppliersWhat to ask for on the COA
Also known as
Furcelleran · Danish agar · Furcellaria extract
Facts checked
November 2026

Forms and grades of furcellaran

Suppliers sell different products under the same name. Specify the one you need.

  • Furcellaran powder

    The refined hydrocolloid, sold by gel strength.

  • Salts of furcellaran

    Products in which one salt (sodium, potassium, calcium or ammonium) has been raised to dominate, which changes gelling behavior.

  • Blends

    Furcellaran standardized with sugars or blended with other gums for specific gel textures.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Sulfate content
Sulfate on a dry-weight basis, which US rules set within a range.
Gel strength or viscosity
Gel strength of a standard potassium gel, or solution viscosity, matched to the grade.
Loss on drying and ash
Moisture and total ash.
Acid-insoluble matter
Residual seaweed matter that does not dissolve.
Heavy metals
Lead, and often arsenic, cadmium and mercury, by ICP-MS or AAS against the supplier's specification or Food Chemicals Codex (FCC) limits.
Microbiology
Total plate count, yeast and mold, E. coli and Salmonella.

Storage, lots and expiry

Storage and shelf life

Store furcellaran sealed in a cool, dry place away from humidity, since the powder absorbs moisture and can cake. Shelf life is set by the supplier's specification, with retest of gel strength, moisture and microbiology for older stock.

Lots and expiry dates

Gel strength and salt form can vary between lots and harvests; record both and check gels in your own formula when lots change. US labeling of a salt form must name the dominant salt, so keep that on the lot record.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 172.655 permits furcelleran, the refined hydrocolloid from aqueous extraction of the red seaweed Furcellaria fastigiata, as an emulsifier, stabilizer or thickener in food, with a sulfate content of 8 to 19 percent on a dry-weight basis.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 172.660 permits salts of furcelleran and requires the label to name the salt that dominates, for example "sodium furcelleran".

    Source: ecfr.gov (opens in a new tab)

  • Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes furcelleran, with beer among its permitted foods.

    Source: canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Furcellaran suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking furcellaran suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of furcellaran can brands buy?

Common forms include furcellaran powder, salts of furcellaran and blends. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for furcellaran include?

Expect sulfate content, gel strength or viscosity, loss on drying and ash, acid-insoluble matter, heavy metals and microbiology, each with its method, specification and result for that lot.

How should furcellaran be stored?

Store furcellaran sealed in a cool, dry place away from humidity, since the powder absorbs moisture and can cake. Shelf life is set by the supplier's specification, with retest of gel strength, moisture and microbiology for older stock.

What is the regulatory status of furcellaran?

21 CFR 172.655 permits furcelleran, the refined hydrocolloid from aqueous extraction of the red seaweed Furcellaria fastigiata, as an emulsifier, stabilizer or thickener in food, with a sulfate content of 8 to 19 percent on a dry-weight basis. 21 CFR 172.660 permits salts of furcelleran and requires the label to name the salt that dominates, for example "sodium furcelleran". Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes furcelleran, with beer among its permitted foods.

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