Gelling Agent: Carrageenan

Carrageenan is a common food additive derived from red seaweed. It is extracted from the seaweed using an alkali process and then dried and ground into a powder. It is used to thicken, stabilize, and gel foods.

Manufacturers add carrageenan to foods to improve texture and consistency. It acts as a gelling agent, thickener, and stabilizer. It is commonly found in dairy products like ice cream and yogurt, as well as in processed meats, desserts, and beverages.

Carrageenan is generally recognized as safe (GRAS) by the FDA for use in food. It has been evaluated by regulatory bodies like EFSA, which has established an acceptable daily intake. Some studies have raised concerns about potential digestive issues or inflammation, but research is ongoing and evidence is mixed. The FDA continues to permit its use in food.