Carrageenan
Carrageenan (pronunciation: /ˌkærəˈɡiːnən/) is a common food additive that is extracted from red seaweed, specifically the Chondrus crispus species, also known as Irish moss.
Etymology
The term "carrageenan" is derived from the Irish word "carraigín," which means "little rock." This is a reference to the rocky habitats where the Chondrus crispus seaweed is commonly found.
Uses
Carrageenan is widely used in the food industry for its gelling, thickening, and stabilizing properties. It is often found in dairy and meat products, due to its strong binding to food proteins. Carrageenan is also used in other products such as toothpaste and personal lubricants.
Types of Carrageenan
There are three main types of carrageenan, which differ in their degree of sulphation. They are known as kappa, iota, and lambda carrageenan. Kappa carrageenan forms strong, rigid gels in the presence of potassium ions; iota carrageenan forms soft gels in the presence of calcium ions, and lambda carrageenan does not gel, and is used to thicken dairy products.
Health Effects
The safety of carrageenan has been debated. Some studies suggest that it can cause inflammation, gut irritation, and that it may be linked to cancer. However, the Food and Drug Administration (FDA) has approved carrageenan for use in food, stating that it is safe when used in the amount necessary as an emulsifier, stabilizer, or thickener in foods, except those standardized foods that do not provide for such use.
See Also
External links
- Medical encyclopedia article on Carrageenan
- Wikipedia's article - Carrageenan
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