From Seaweed

Carrageenan is a type of polysaccharide, a long-chain carbohydrate, extracted from red seaweed. It is a common food additive used to thicken, stabilize, and gel food products. The extraction process involves washing the seaweed, treating it with an alkali solution, and then drying and grinding it into a powder.

Manufacturers use carrageenan as a thickener and stabilizer in a wide variety of foods. It helps to improve the texture and consistency of products like dairy alternatives, processed meats, and desserts. It is often found in items such as almond milk, yogurt, ice cream, and deli meats.

In the U.S., carrageenan is generally recognized as safe (GRAS) by the FDA for use as a food additive. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have also evaluated carrageenan. Some studies have raised questions about potential digestive issues or inflammatory effects, particularly with degraded carrageenan, but these findings are debated and often based on high doses not typically consumed in food. The FDA's GRAS status indicates that at intended use levels, it is considered safe for consumption.