

Carrageenan
E407
Carrageenans are polysaccharides which are extracted from red algae and used in industry as thickeners and stabilizing agents.
Their special advantage is extensibility – thinner under pressure and returning the viscosity after the cessation of pressure.This means that they are easily injected after which they are hardened again.
Although carrageenan was started to be used in the industry around 1930., they were first used in China around year 600. BC and in Ireland about year 400 g AD.
There are three main commercial classes of carrageenan:
- Kappa (a strong, rigid gels with potassium ions that react with milk protein)
- Iota (soft gels with calcium)
- Lambda (not gelling and used for thickening dairy products)
Many species of red algae produce different types of carrageenan. All are soluble in hot water, and only Lambda form is soluble in cold water.
Carrageenan has wide application in food industry such as production of desserts, ice cream, cream, milk, sauces, gels for increasing the viscosity, beer, pate and meat products, soy milk, etc. They are also used in pharmaceutical industry.
CAS: 9000-07-1 Molecular formula: C24H34O31S4-4 Molecular mass: 946,76 g mol−1