Carraghénane

Carrageenan is valued in the food industry for its gelling and stabilizing properties, making it a useful ingredient for achieving various textures across a wide range of products. However, it has been subject to discussions regarding its safety, and some consumers prefer to avoid products containing carrageenan due to specific concerns.

Characteristics of Carrageenan (E407)

• Origin: Carrageenan is extracted from red seaweeds, primarily from the species Chondrus crispus, but it can also be sourced from other types of seaweeds.
• Composition: It is a linear polysaccharide made up of sulfated galactose molecules.
• Appearance: Available as a powder or small particles.

Physical Properties

• Gelling: Can form gels at various concentrations, depending on the type of carrageenan.
• Solubility: Soluble in hot water.

Common Uses

• Food Industry: Used as a thickener, stabilizer, and gelling agent in various food products, such as dairy products, desserts, sauces, and meat-based products.
• Dairy Products: Can be used to enhance the texture of certain dairy items.
• Vegetarian and Vegan Products: Often used in vegetarian and vegan alternatives to mimic the texture of gelatin.
• Texture: Helps improve viscosity and stability in food products.
• Stability: Carrageenan is stable across a relatively wide pH range and can withstand freezing and thawing conditions.
• Adaptability: Different types of carrageenan are available, each with specific gelling properties. Some types are used to create soft gels, while others form firmer gels.
• Regulation: Its use is regulated in the food industry to ensure safety.
• Usage Amount: Used in small quantities as a food additive.