karrageén

Carrageenan is a generic term for a family of linear sulfated polysaccharides that are extracted from red seaweeds of the family Gigartinaceae and Solieriaceae. It is widely used in the food industry as a thickener, stabilizer, and emulsifier. Carrageenan is known for its ability to form gels, thicken liquids, and prevent the separation of ingredients. Its properties vary depending on the specific type and processing method used, leading to different classifications such as kappa, iota, and lambda carrageenan.

Kappa carrageenan forms firm, brittle gels in the presence of potassium ions. Iota carrageenan produces softer, more elastic gels, and is often used in combination with kappa carrageenan. Lambda carrageenan does not readily form gels but is a good thickening agent. These different types are produced by varying the degree and position of sulfate groups on the galactose backbone of the polysaccharide.

The extraction process typically involves washing the seaweed, treating it with alkali to solubilize the carrageenan, and then precipitating it, often with alcohol. The resulting product is then dried and ground into a powder. Carrageenan is generally recognized as safe (GRAS) by regulatory bodies such as the U.S. Food and Drug Administration (FDA) and is approved for use in many countries. It is commonly found in dairy products like ice cream and yogurt, as well as in processed meats, sauces, and beverages. There has been some public debate and scientific research regarding its potential health effects, particularly concerning inflammation, though major regulatory agencies maintain its safety at typical consumption levels.