karrageenit

Carrageenan is a polysaccharide extracted from red edible seaweeds. It is widely used as a thickening, stabilizing, and gelling agent in various food products. The extraction process typically involves alkaline treatment of the seaweed, followed by filtration and precipitation. Carrageenan is composed of repeating galactose units, some of which are sulfated. The degree and position of sulfation determine the different types of carrageenan, most commonly kappa, iota, and lambda. Kappa carrageenan forms brittle gels in the presence of potassium ions, while iota carrageenan forms elastic gels in the presence of calcium ions. Lambda carrageenan does not form gels but is used as a thickener.

In the food industry, carrageenan is found in products such as dairy products like ice cream and yogurt, processed meats, and desserts. Its ability to bind water and emulsify fats contributes to the texture and stability of these foods. It is also used in non-food applications, including in toothpaste and pharmaceuticals as a binder or stabilizer. While generally recognized as safe by regulatory bodies, there have been some debates regarding its potential health effects, particularly concerning digestive issues and inflammation. However, extensive scientific research has largely supported its safety for consumption at typical levels.