Content
The harm and benefits of carrageenan are still the subject of controversy among many experts. The opinions on this matter are completely different. However, it is known that the food additive is of natural origin and has been used in food for more than one hundred years. It is an odorless yellow powder. It is widely used in the food industry to increase the volume and weight of the product.
What is carrageenan supplement
Carrageenan or E407 acts as a thickener, stabilizer and gelling agent. It is made from some types of algae. They can change their properties due to a certain type of plant, the method of their processing, the content of any additional components. The quality of the resulting gel is determined by transparency and strength indicators.
The substance got its name from one of the varieties of red algae, from which the additive is made. It was known about it back in the 10th century - in Ireland it was already used as food and was added to some medicinal mixtures. Other commonly used names for the substance are Irish moss, gelose, semi-refined or refined carrageenan, Danish agar.
Essentially, carrageenans are polysaccharides. Based on the degree of polymerization and esterification, as a result, ester compounds are formed, all carrageenans are divided into three groups:
- kappa - the hardest gels;
- lambda - gels are formed in combination with proteins;
- iota - the softest gels.
Each species is formed from a specific type of algae, so they have different characteristics.
What is carrageenan stabilizer made of?
Naturally, the gelling agent carrageenan is found in red algae that grow in some warm countries. The ideal environment for these crops to grow is water with temperatures above 17 ° C. The largest number of algae grows off the coast of Ireland. They are grown on an industrial scale in the Philippines, Chile, Canada, America.
The process of obtaining stabilizer E407 from algae begins with boiling in an alkaline solution, with the formation of a precipitate using carbonate or ethanol. Then the solution is filtered and excess moisture is evaporated. After that, the precipitate is dried and crushed.
There is another way to get the supplement, which is used by manufacturing companies in the Philippines. They find it more natural and proven over the years. The process takes place in several stages:
- algae are immersed in a solution of potassium carbonate;
- without cooling the raw material, remove the cellulose;
- filtration of the solution;
- drying the resulting sediment;
- grinding it into powder.
As a result, a white or yellow substance is formed, odorless and tasteless, which has the following characteristics:
- gives viscosity to the product;
- retain moisture;
- creates a viscous structure at elevated temperatures;
- acts as a taste stabilizer.
These characteristics have made carrageenan in demand in the food industry.
The benefits and harms of the food additive E407A
Carrageenan is of natural origin, so the substance has a number of very useful qualities:
- antioxidant properties;
- lowering blood cholesterol levels;
- reducing the risk of developing blood clots;
- elimination of toxins and radionucleides;
- antimicrobial action;
- normalization of glucose levels;
- strengthening the walls of blood vessels and capillaries;
- tissue restoration after ulceration.
However, such positive qualities of the E407 supplement can be manifested only with moderate use of this substance. The uncontrolled use of carrageenan in large quantities as a dietary supplement leads to irreversible consequences in the body.
Recent studies by specialists have shown that the composition of red algae contains ethylene, which, being concentrated in the body in large doses, can cause malignant tumors. In addition, carrageenan can provoke the development of some pathologies of the gastrointestinal tract - gastritis, stomach ulcers. And although E407 is approved for use in many countries, the World Health Organization does not recommend the use of the substance in baby food products.
Dangerous or not food additive
Despite the fact that the carrageenan dietary supplement is officially recognized as safe, it still has many opponents who have their own evidence that the substance is not so harmless. While experts are voicing completely opposite points of view, there is no need to wait for an unequivocal answer about the consequences of the application. It is still known that the content of ethylene oxide in red algae, which under certain conditions becomes a carcinogen, makes the food additive very dangerous, especially if the substance is consumed in large doses.
Today, carrageenan is prohibited in food for children under six months, and pregnant and lactating women should refuse to eat food containing this substance.
The daily intake of carrageenan has not been determined, but there is a proposal from the World Health Organization to limit it to 75 mg / kg body weight. In addition, the Ministry of Health recently proposed to carry out an additional check of the E407 food additive.
Where and why add the thickener carrageenan
Almost the entire mass of the additive produced is used for the food industry. Carrageenan is in demand, since it allows you to increase the elasticity of the gelled mass by almost 10 times, it can thicken any substance. Moreover, to obtain the desired effect, a minimum amount of the component is sufficient.
Besides the food industry, carrageenan is used in the production of cosmetics and pharmaceuticals.
Carrageenan in cosmetics
The characteristics of the substance are so unique that it is widely used in cosmetology. It is added to creams, gels, masks and lotions for the face and body. Cosmetologists believe that the product moisturizes, nourishes and softens the skin well.Shampoos and hair conditioners with added substance make products viscous and help them retain moisture. The substance imparts viscosity to toothpastes without negatively affecting the enamel condition.
One of the properties of carrageenan is regeneration, which allows the substance to be used in the pharmaceutical industry as a wound-healing component for dressings and gels.
Carrageenan in the food industry
The substance is actively used in the food industry:
- In sausages and sausages, carrageenan is used to fix fat and retain moisture. Unfortunately, unscrupulous manufacturers add a stabilizer to add extra weight to the product.
- In dairy products, including cream, carrageenan acts as a thickener.
- Carrageenan is added to ice cream to crystallize ice.
- For confectionery products, the substance gells the components.
In addition to these food products, the E407 food additive is used in bakery products, canned fish and meat, carbonated drinks.
Conclusion
The harm and benefits of carrageenan have not yet been determined. The food additive safety debate has been going on for a long time. Since the substance is quite cheap, and relatively little is required, it is widely used in the food industry. E407 additive is a natural component, however, alkali is used during its production. Therefore, claims about the safety of carrageenan are highly questionable.
