karrageenánból

Carrageenan is a polysaccharide extracted from red edible seaweeds, primarily from the species *Chondrus crispus* (Irish moss). It is widely used as a thickening, gelling, and stabilizing agent in the food industry, as well as in pharmaceuticals and cosmetics. The properties of carrageenan vary depending on the specific type, which are classified into three main categories: kappa, iota, and lambda.

Kappa carrageenan forms strong, brittle gels in the presence of potassium ions. Iota carrageenan forms elastic, more flexible gels, and requires calcium ions for gelation. Lambda carrageenan does not gel but acts as a thickening agent. These different gelling and thickening properties are due to variations in the degree and position of sulfation along the carrageenan molecule.

The extraction process typically involves boiling the seaweed in alkaline water, followed by filtration and precipitation of the carrageenan. It is then washed, dried, and ground into a powder. Carrageenan is considered safe for consumption and is approved for use in many countries. However, some research has explored potential health effects, though widespread consensus on adverse impacts in typical dietary amounts is lacking. Its versatility makes it a common ingredient in dairy products, processed meats, desserts, and beverages.