Carrageenan is a food additive that has been used since the early times. The earliest use of carrageenan can be traced back to 400 A.D. in ancient Ireland. Back then, carrageenan was synonymous with Irish moss, an algae native to the British Isles. Inspired by Carrigan Head, a cape in Northern Ireland, carrageenan got its name from the Irish word “carraigín,” which means “Little Rock”. In 600 A.D., the Chinese started using carrageenan for its medicinal benefits. It wasn’t until the 1930s that extracts of red seaweeds began to be used on an industrial scale.
Today, carrageenan is a global industry. According to Business Wire, Asia is the largest producer of carrageenan. The Philippines accounts for 77% of the world’s supply, with Indonesia coming in second. China is the leading carrageenan exporter to Europe and North America, where carrageenan’s primary application is as a stabilizer for chocolate milk.
Have you ever wondered why carrageenan is in your favorite foods? Well, this article discusses a thorough exploration of carrageenan, delving into its utilization in popular food items, and the concern associated with its consumption.
So, let’s dive right in.
Table of Contents
WHAT IS CARRAGEENAN?
Carrageenan, a naturally derived food ingredient, finds extensive application in the food industry due to its exceptional functional attributes, including its ability to thicken, gel, and stabilize a wide range of food products.
Carrageenan belongs to a group of linear sulfated polysaccharides extracted from red seaweed. Although the precise chemical structure may vary depending on the specific type of carrageenan, they all exhibit common characteristics.
Carrageenans consist of units comprised of galactose and 3,6-anhydrogalactose. The galactose and 3,6-anhydrogalactose units are connected through glycosidic bonds in a repetitive pattern, forming long chains. These sugar units are linked in different configurations, and the specific arrangements result in distinct types of carrageenan, such as kappa, iota, and lambda, each with its unique functionality in food applications.
Carrageenan’s ability to interact with water and other food components is largely influenced by its chemical composition. The presence of sulfate groups attached to the sugar units is particularly significant. They help prevent the separation of ingredients, such as fats and solids, in various food products, thereby extending their shelf life and maintaining product quality.
Types of carrageenan
Carrageenan comes in three main types:
Kappa Carrageenan
Kappa carrageenan is characterized by the presence of alternating units of 3-linked β-D-galactopyranose and 4-linked α-D-galactopyranose, with one sulfate group per disaccharide unit. This type of carrageenan is renowned for forming robust gels. This makes it well-suited for various applications, including dairy and meat products.
Iota Carrageenan
In contrast, iota carrageenan also features alternating galactose units, including 2,3-di-substituted 4-linked α-D-galactopyranose units and two sulfate groups per disaccharide unit. Iota carrageenan, known for producing softer gels, is commonly employed in dairy products like yogurt and finds application in certain confectionery products.
Lambda carrageenan
Lambda carrageenan is predominantly composed of 3-linked β-D-galactopyranose units and contains a minimal number of sulfate groups. Its primary application is as a thickening agent, as opposed to a gelling agent, rendering it well-suited for products such as ice cream and salad dressings.
HOW IS IT MADE?
Seaweeds are gathered using either manual or mechanical harvesting methods. After the harvesting phase, the seaweed undergoes a cleaning and drying process to reduce its moisture content.
The dried seaweed is then treated with an alkaline solution, such as potassium hydroxide or sodium hydroxide. This treatment serves to soften the seaweed, making it more manageable for subsequent handling and processing. Additionally, it aids in further eliminating impurities and undesired compounds, thereby enhancing the quality of the carrageenan extract.
Following this treatment, the seaweed is immersed in water and heated to facilitate the extraction of carrageenan compounds. During this procedure, carrageenan molecules are released from the seaweed’s cell walls and disperse into the water. The resulting solution contains a mixture of carrageenan and other soluble components derived from the seaweed.
To isolate the carrageenan from the solid seaweed materials, the mixture is filtered. This step results in a more concentrated carrageenan solution.
The next stage involves separating carrageenan through precipitation from the liquid solution by introducing a substance like alcohol or potassium chloride. This isolates the carrageenan, which forms a solid precipitate, from the rest of the liquid components. After precipitation, the carrageenan is carefully washed to remove any remaining impurities, and it is then dried to reduce its moisture content. Finally, the dried carrageenan is milled to form a fine powder.
In the European Union, carrageenan is identified by EU additive codes E407 or E407a, both of which are derived from processed Eucheuma seaweed. The assignment of either E407 or E407a is determined by the acid-soluble material content, which is a result of different extraction techniques. E407 carrageenan is classified as refined carrageenan, containing less than 2.0% insoluble cellulose. In contrast, E407a carrageenan is categorized as semi-refined carrageenan and retains a higher insoluble cellulose content of 8% to 15%.
COMMON APPLICATIONS OF CARRAGEENAN AS A FOOD ADDITIVE
Carrageenan serves as a versatile food additive utilized in a diverse array of food items. One of its key functions is to act as a thickening or stabilizing agent in dairy substitutes such as soy milk, coconut milk, and almond milk, where it plays a pivotal role in preserving a silky, creamy texture. Additionally, it contributes to the overall stability and consistency of these products so that they don’t separate or curdle.
Apart from its application in dairy substitutes, carrageenan is a frequent ingredient in dairy-based items. Product like chocolate milk, ice cream, and yogurt demand a rich and creamy consistency. When introduced to dairy-based products, carrageenan molecules engage with proteins and water, forming a network that captures both moisture and air. This network bestows a silky and velvety texture to the product, averting the formation of ice crystals in frozen treats.
Carrageenan is also present in processed meats. It is often used in deli meats, sausages, and hot dogs. Deli meats, when infused with carrageenan, retain their freshly sliced appearance and supple texture. Similarly, sausages and hot dogs that contain carrageenan sustain their characteristic their juiciness even when subjected to cooking methods like grilling or boiling.
Carrageenan’s functions in processed meats are rooted in its capacity to interact with water and proteins, creating a cohesive matrix that encapsulates moisture and flavor. As a result, these meat products remain both visually and gustatorily appealing.
Furthermore, carrageenan can be found in various baked goods. It is used in cakes, bread, and other baked goods to improve their texture and extend their shelf life. When added to batters or doughs, carrageenan interacts with water molecules, creating a network that stabilizes the structure during baking. This network entraps moisture within, preventing excessive evaporation and the subsequent hardening of the crumb.
REGULATIONS
Carrageenan is subject to specific regulations in different countries to ensure its safety in food products. In the United States, the Food and Drug Administration (FDA) has classified carrageenan as “generally recognized as safe” (GRAS) for use in food. This classification means that carrageenan is considered safe for consumption based on a long history of common use in food products. However, the FDA continually evaluates the safety of food additives, including carrageenan, to ensure that they meet current scientific standards. This ongoing review process allows the FDA to consider any new evidence or research related to carrageenan and make appropriate adjustments to their regulations if necessary.
In the European Union (EU), the European Food Safety Authority (EFSA) has approved carrageenan as an authorized food additive in the region.
However, there were uncertainties related to chemistry, exposure assessment, and biological and toxicological data. For this reason, the agency’s panel recommended that the existing acceptable daily intake (ADI) for carrageenan (E 407) of 75 mg/kg body weight per day should be considered temporary. They also recommended improving the database within 5 years after the publication of this opinion.
HEALTH EFFECTS OF CARRAGEENAN CONSUMPTION
For the majority of people, the moderate consumption of carrageenan is typically regarded as safe. When carrageenan is ingested, it travels through the digestive system without being absorbed into the bloodstream.
However, some people may experience discomfort or digestive issues after consuming foods containing carrageenan. Symptoms such as bloating, gas, or diarrhea may occur in sensitive individuals. If you notice these adverse reactions, it is advisable to avoid carrageenan-containing products. One study has mentioned that carrageenan consumption on a daily basis may lead to inflammation that could turn into more several illness such as rheumatoid arthritis, andarteriosclerosis, or even cancer.
It’s crucial to emphasize that carrageenan should not be confused with poligeenan, which is a degraded derivative of carrageenan. Poligeenan is not permitted for use in food items and has been demonstrated to have detrimental effects on laboratory animals. The methods employed in the production of poligeenan significantly differ from those used for carrageenan. Hence, it is essential to distinguish between these two substances.
Carrageenan is derived from red seaweed through a carefully controlled process, while poligeenan is created through a harsh acid treatment. Carrageenan, the food-grade version, is composed of large, complex molecules that are relatively stable and safe for consumption. Poligeenan, on the other hand, is characterized by smaller molecules and has been shown to have carcinogenic effects on animals. This finding has been confirmed by the International Agency for Research on Cancer in 1982.
The presence of poligeenan in studies conducted on laboratory animals has led to some confusion and concerns about the safety of carrageenan. However, the scientific consensus supports the safety of carrageenan, the food-grade version, when consumed in normal dietary amounts. The FDA has set the allowable daily intake of carrageenan at 75 mg/kg bw.
