Polysaccharide Ingredients: Carrageenan

Carrageenan is a natural sulfated polygalactan obtained from specific red seaweeds, with varying levels and positioning of ester sulfate groups, and proportions of 3,6-anhydrogalactose. Kappa-carrageenan produces strong brittle thermo-reversible gels; iota-carrageenan gives soft elastic thermo-reversible gels; lambda-carrageenan is nongelling. Carrageenan reacts strongly with proteins to provide structure and stability to processed foods. Applications of carrageenan include deli meats, water gels, milk beverages, ice cream, chocolate milk, puddings, toothpaste, and cosmetics. Numerous animal feeding studies demonstrate that carrageenan is safe orally at maximum doses to neonates and adults, including no adverse effects in the gastrointestinal tract or immune system.