Carrageenan Gum

Carrageenan gum is a food additive derived from red seaweed. It is extracted from the seaweed using an alkali process, then dried and ground into a powder. This process yields different types of carrageenan, such as kappa and iota, which have slightly different properties.

Manufacturers use carrageenan gum as a thickener, stabilizer, and gelling agent. It helps improve the texture and consistency of many foods. You can find it in dairy products like ice cream and yogurt, as well as in processed meats, desserts, and plant-based milk alternatives.

In the U.S., carrageenan is generally recognized as safe (GRAS) by the FDA for use in food. It is also approved as a food additive in the European Union. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated carrageenan. Some studies have raised concerns about potential digestive issues or inflammation, but these findings are often based on high doses or degraded forms of carrageenan not typically found in food. The FDA continues to monitor scientific research on food ingredients.