Carrageenan (E407)

The stabilizer and thickener carrageenan (in other words – carrageenan) is known in the food industry under the code E407. The substance borrowed its name from the red algae from which it is extracted. The Irish were the first to use algae in those days when the world had not yet heard of either industry or food additives. Only in the twentieth century, chemists and technologists began to intensively study these raw materials. The result of the research was the synthesis of carrageenan. Scientists were able to evaluate the culinary and even medicinal properties of the substance after some time, and now the E407 stabilizer is a common component of ice cream, various mixtures based on milk, cheese pastes, desserts, and meat products.

The origin of the substance, methods of its synthesis

Initially, the raw material that contains carrageenan is a type of red algae. They grow in almost all parts of the world, but they are especially fond of places where there are warm currents and where the water temperature is above 14-16 degrees Celsius. In such an environment, they grow and multiply much faster than in a colder one. The largest frequency of detection of algae is on the coast of the USA, Indonesia, Canada and off the coast of Ireland, and their second name is Irish moss. In these countries, algae are grown in large quantities for industrial needs, creating special underwater “farms” for them. It is known that seafood began to be used by Irish culinary specialists and physicians as early as the tenth century. An extract was prepared from it, which was later added to food products to give them a gel-like consistency, and in some cases, medicinal properties. Representatives of medicine in China still use the properties of algae to get rid of certain diseases.

To obtain a substance from algae, they are treated with a hot alkali solution, after which the cellulose is separated and the water is evaporated. The resulting raw material is dried and crushed.

Description and properties of carrageenan dietary supplement

The substance is a linear polymer of polysaccharide residues and has gelling and swelling properties. Depending on the places of growth of the feedstock, its type and collection period, there may be various varieties.

In appearance, the supplement appears as a granular powder, which may be colorless or have a light brown tint. The granules dissolve well in water, have no smell and taste. To date, researchers know about 300 types of carrageenan, and their study continues to this day.

The use of an additive affects the structure and consistency of the product, regulates its viscosity and improves consistency. In this, its action is similar to the popular agar, which is also extracted from algae.

As a stabilizer, the additive allows products to retain their original color, smell and shape, as well as texture. The emulsifying effect is that carrageenan allows the formation of mixtures of components that are not mixed under normal conditions.

The use of stabilizer E407

In the food industry, the main purpose of a food additive is to thicken foods and gel. It can often be found in confectionery – it acts as a water-retaining, gelling and swelling agent in the composition of:

• mousses;
• pastry products;
• marmalade;
• jelly candies.

Carrageenan is also used to make:

• dairy products (in chocolate milk, milkshakes it acts as a stabilizer, and also gives a creamy structure to cream and ice cream);
• meat products (prevents evaporation of moisture, fixes fats);
• pickles and marinades;
• canned fish;
• soft drinks;
• seasonings;
• bakery products;
• baby food.

Moreover, the substance is a component popular in the pharmaceutical and chemical industries.

The benefits and harms of using

The raw material from which the supplement is obtained is known for its medicinal properties and composition useful for humans: it contains about 10% protein, bromine, chlorine and iodine, manganese, selenium and potassium. The supplement, which is synthesized from algae, also partially has anti-inflammatory, antibacterial and antiviral effects. Some studies show that carrageenan is able to have an antitumor effect on the body, as well as heal ulcerative lesions of the mucous membranes, although there is no official confirmation of this information to date.

The use of the food additive E407 is allowed even for baby and diet food, that is, science recognizes it as completely safe for the human body. A few years ago there were no restrictions at all on the use of carrageenan in the countries of the European Union, in the USA, Ukraine and Russia.

However, in addition to fans, the substance also has opponents. There is information that its excessive accumulation in the body causes inflammation in the gastrointestinal tract and can cause peptic ulcer, gastritis and malignant tumors in the digestive organs. This is possible due to the presence of ethylene oxide in the additive, which, under certain conditions, becomes a carcinogen.

Recent studies by the World Health Organization have shown that pregnant women and children should refrain from eating food with this component in the composition.

In any case, even taking into account the lack of confirmed data on the dangers of the E407 stabilizer, it is better to limit the consumption of foods that contain it, and give preference to food without this additive.

The stabilizer and thickener carrageenan is extracted from red algae, which grow in abundance in the waters of the oceans. It has been known to culinary specialists, technologists and doctors for quite a long time. Although today the supplement is recognized by the world community as safe for adults and children, it still has a camp of opponents. The study of matter has been going on for several centuries and, apparently, will not stop soon. After all, while various scientists and biologists are voicing two mutually exclusive points of view about the safety of carrageenan, it is impossible to give an unambiguous answer about what real consequences its widespread use in food will have.