carrageenana

Carrageenan is a polysaccharide extracted from red edible seaweeds. It is widely used as a thickening, gelling, and emulsifying agent in food products, as well as in pharmaceuticals and cosmetics. The extraction process typically involves boiling seaweed in an alkaline solution, followed by precipitation and drying.

Chemically, carrageenan is a mixture of sulfated linear polysaccharides. The degree of sulfation and the arrangement of its repeating galactose units determine its specific properties and classifications. The main types are kappa, iota, and lambda carrageenan, each offering different gelling and thickening capabilities. Kappa carrageenan forms strong, brittle gels in the presence of potassium ions. Iota carrageenan produces more elastic gels and is often used in dairy products. Lambda carrageenan does not gel but acts as a thickening agent.

Carrageenan is commonly found in dairy products like ice cream, yogurt, and processed cheese, where it helps stabilize the texture and prevent separation. It is also used in processed meats, desserts, and beverages. In pharmaceuticals, it can serve as a binder or disintegrant in tablets, and in cosmetics, it acts as a thickener and stabilizer in lotions and creams.

The safety of carrageenan as a food additive has been extensively studied. Regulatory bodies worldwide, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), have deemed it safe for consumption within specified limits. However, some research has suggested potential adverse effects, particularly concerning digestive issues, though these findings are often debated and require further investigation.