Karrageniini

Karrageniini, or carrageenan, is a family of sulfated polysaccharides derived from red edible seaweeds. They are used in the food industry as thickeners, stabilizers, and texture modifiers, helping to improve mouthfeel and prevent separation in products such as dairy items and plant-based beverages.

Commercial carrageenan exists mainly in three forms—kappa-, iota-, and lambda-carrageenan—each with distinct gelling and thickening properties. Kappa-carrageenan forms strong gels in the presence of potassium ions; iota-carrageenan yields softer, elastic gels with calcium; lambda-carrageenan does not gel but acts as a strong thickener.

Source and production: Carrageenan is extracted from certain red seaweeds, notably Chondrus crispus (Irish moss) and species of the genera Eucheuma and Kappaphycus. The seaweed is harvested, dried, and subjected to hot water extraction, followed by filtration and purification to produce refined carrageenan powders or gels. Processing may include alkaline treatment to convert to the desired form and to reduce impurities.

Applications: It is widely used in dairy products such as milk, yogurt, and ice cream to stabilize texture; in prepared foods, sauces, and salad dressings; in plant-based milks and desserts; and in some cosmetics and personal care products.

Safety and regulation: Regulatory agencies worldwide consider standard carrageenan to be safe for use in foods at approved levels. Degraded carrageenan, also called poligeenan, is not approved for consumption due to concerns about GI irritation. Some studies and consumer groups have questioned safety, but major authorities generally deem carrageenan safe when used within recommended limits.

Environmental and economic aspects: Carrageenan production relies on seaweed farming, which can offer sustainable biomass sources when managed responsibly. Supply dynamics depend on seaweed harvests and farming capacity in tropical and subtropical regions.