Carrageenan

Carrageenan is a natural carbohydrate extracted from various types of red seaweed, such as Chondrus crispus, Eucheuma, and Kappaphycus. It is processed to create a powder that dissolves in water.

Manufacturers add carrageenan to foods as a thickener, stabilizer, and emulsifier. It helps prevent ingredients from separating, improves texture, and gives a smooth mouthfeel. It is commonly found in dairy products like ice cream, yogurt, and chocolate milk, as well as in plant-based milks, processed meats, and some sauces.

The U.S. Food and Drug Administration (FDA) considers carrageenan to be a safe food additive and has affirmed it as Generally Recognized As Safe (GRAS) for specific uses. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated carrageenan and concluded that it is safe, setting an acceptable daily intake (ADI) as 'not limited,' meaning it does not pose a health risk at levels typically consumed. Some consumer groups have raised concerns about potential inflammatory effects, linking it to gastrointestinal issues; however, scientific reviews, including those by the FDA, distinguish food-grade carrageenan from degraded carrageenan (poligeenan), which is not permitted in food and has different properties. The evidence on whether food-grade carrageenan causes adverse effects in humans at typical intake levels remains mixed.