Carrageenan is a polysaccharide substance formed from red marine algae. It also belongs to the group of substances called in food technology: Hydrocolloid. Due to the fact that they are not digested in the body, they can be considered a ballast substance like dietary fiber. They can be added to food low energy / diet as a filler or ingredient that can replace fat or starch in the product. Carrageenan is added to: jams, jellies, marmalades, ice cream, yoghurts, cocoa milk drinks, ketchup, mayonnaise and salad sauces as well as pasteurized creams, cakes, delicatessen, more and more often used for the production of cold cuts, smoked meats, canned meats and pastes for teeth.
Carrageenan thickens
This substance has been known for over 600 years. Information about him came to us from Ireland. There, it was initially used to thicken milk and prepare desserts from it.
karagen can also be used to create the so-called edible coatings. They are thin edible layers that cover vegetables and fruit. Sometimes such a coating is felt on the peel of the fruit.
Improves texture
It is also used in the production of skimmed milk and similar dairy products. Thanks to him, such a defatted product is tastier.
karagen in this case it replaces the fat which is the flavor carrier in these products. Also for production light yellow cheeses carrageenan is used. Thanks to it, these cheeses have the proper texture for this product.
Injection brines
It is used in products as an emulsifier and thickener. In microbiology, it is used to solidify nutrients for bacteria. Carrageenans can be a component of injection brines, e.g. in the production of smoked meats. It is allowed.
It is believed that when consumed in excess, it may promote the formation flatulence as with other products with this structure. It is difficult to digest in the human body due to its structure.
It exhibits properties in animal studies carcinogenic. In humans, he is credited with being associated with ulcerations in the intestine, e.g. ulcerative colitis.
Carrageenan to increase meat mass
Recently it has gained a bad reputation because it is also used as a filler in meat products, e.g. to increase the weight of meat. Thanks to this, we buy a larger piece of meat for the same or higher price. While there is less meat in the meat than the starting product. It used to be used in an amount of approx 5-7 g / kg of meat product. At the moment, it is difficult to find the manufacturers’ data in what amounts they use it in their products.
Carrageenan is an approved food additive. The acceptable daily intake of carrageenan was set at 75 mg per kg of body weight per day. This means that a woman of 60 kg can consume approx 4,5 g per day. However, according to general FAO / WHO recommendations, the acceptable daily consumption should not exceed 3,5 g per person.
Carrageenan carcinogenic?
Experts from FAO / WHO assure that carrageenan is safe as a food additive. It has been tested in various forms and in very high concentrations. The same author of studies on carrageenan, however, indicates that in experiments, in vitro carrageenan may interact with the cells of the body. However, the invitro studies and conclusions that emerged in this way were invalidated.
karagen injected, it does not cross the blood-gut barrier to interact with cells. The same author of the study noted that in the XNUMXth century the consumption of carrageenan increased, but also the incidence of breast cancer increased. The European Commission considers this to be too general a comparison. With this statement, it can be said that any nutrient can have an impact on cancer.
Despite this, there are more and more reports that carrageenan may promote the development of neoplasms. Its native form for the body is secure. However, some researchers prove that it changes its form in the body.
So far, the European Commission has allowed the use of carrageenan. What will happen next, the future will show.