Karagenan

Karagenan, commonly known as carrageenan in English, refers to a family of natural sulfated polysaccharides derived from red seaweeds. It is extracted from species such as Chondrus crispus (Irish moss) and Kappaphycus alvarezii and Eucheuma denticulatum, then processed to yield refined carrageenan used as a food additive and stabilizer. Carrageenan is valued for its thickening, gelling, and emulsifying properties, and it is used in a wide range of products.

Carrageenan is categorized into several commercial forms, with the main ones being kappa (κ), iota (ι), and lambda (λ) carrageenan. κ-carrageenan forms firm, thermally reversible gels in the presence of potassium ions; ι-carrageenan forms softer, elastic gels in the presence of calcium ions; λ-carrageenan does not gel but acts as a strong thickener and stabilizer, increasing viscosity without gelation.

Industrial production involves alkaline treatment to remove impurities and to yield the refined polysaccharide, which is then used in various industries. In food, carrageenan is used to stabilize dairy products, ice cream, plant-based milks, desserts, processed meats, and sauces; it is also used in cosmetics, pharmaceuticals, and dental products.

Safety and regulation: Carrageenan used in foods is distinct from degraded carrageenan (poligeenan), which is not approved for consumption. Regulatory agencies generally permit carrageenan as a food additive within specified uses; assessments by bodies such as EFSA and the FDA have concluded it is safe for human consumption at permitted levels. Some studies and consumer groups have called for caution citing potential inflammatory effects in animals, but no conclusive evidence shows adverse effects in humans at typical intake levels.