Is thickener 407 the same as carrageenan?

January 6, 2026 •

3 min read

According to regulatory bodies across Europe and the US, thickener 407 is indeed the designation for the food additive carrageenan. This ingredient, derived from red seaweed, is widely used for its thickening, gelling, and stabilizing properties in a variety of food products. It is often listed on food labels as either 'carrageenan' or its E-number, E407.

Quick Summary

Thickener 407 is simply the European food additive code for carrageenan, a natural polysaccharide extracted from red seaweed. It is a versatile ingredient used for thickening and stabilizing numerous dairy, meat, and processed foods.

Key Points

Thickener 407 and Carrageenan are Identical: Thickener 407 is the European food additive number (E407) for carrageenan, and INS 407 is its international code.
Source is Red Seaweed: Carrageenan is a naturally occurring polysaccharide extracted from various species of red algae.
Exists in Multiple Types: There are three main types—kappa, iota, and lambda—each providing different gelling and thickening properties for specific applications.
Versatile Food Additive: Used to thicken, stabilize, and gel a wide range of products including dairy items, processed meats, and plant-based milks.
Subject of Health Debate: Despite regulatory approval, concerns have been raised based on some animal studies suggesting a potential link to inflammation and intestinal issues, though these findings are debated.
Consumer Choice is Key: Understanding this ingredient allows consumers to make informed decisions about its presence in their food, especially in light of the ongoing health discussions.

Understanding the Link: Carrageenan and Thickener 407

The fundamental connection between thickener 407 and carrageenan is one of official nomenclature. In the European food labeling system, additives are assigned a number preceded by the letter 'E'. The number E407 is the official designation for carrageenan. Similarly, in the international food additive numbering system (INS), it is designated as INS 407. This means when you see 'thickener 407' or 'E407' on an ingredient list, the product contains carrageenan.

The Source of Carrageenan

Carrageenan is a natural hydrocolloid, or water-soluble carbohydrate, extracted from various species of red seaweed, also known as Irish moss. The seaweed is harvested from the ocean, and through processing, the valuable polysaccharide is extracted. This makes carrageenan a plant-based, and therefore vegan and vegetarian-friendly, ingredient. It is commonly used as an alternative to animal-derived gelatin for gelling and thickening purposes.

The Different Forms of Carrageenan (E407)

It's important to note that carrageenan is not a single, uniform substance but exists in several fractions with different properties. The three main types are kappa, iota, and lambda carrageenan. The chemical structure, and specifically the number and distribution of sulfate ester groups, determines the type and its function in food.

List of Carrageenan Types and Their Functions:

Kappa Carrageenan: This type interacts strongly with potassium ions to form a firm, brittle gel, often with some syneresis (weeping). It is widely used in dairy products like ice cream, chocolate milk, and cheeses, as well as in pet food and meat products.
Iota Carrageenan: Forms a soft, elastic, and thixotropic gel when combined with calcium ions. Thixotropic gels can be broken by mechanical force (like stirring) and will reform upon standing, which is useful for products that need to be poured or pumped. It is used in applications such as puddings and desserts.
Lambda Carrageenan: This type does not form a gel but acts purely as a thickener. It is cold-water soluble and is used to increase the viscosity and improve the mouthfeel of liquid and semi-liquid products like sauces, salad dressings, and milk alternatives.

Comparison Table: Thickener 407 (Carrageenan) vs. Other Thickeners


Feature	Thickener 407 (Carrageenan)	Locust Bean Gum (E410)	Agar-Agar (E406)
Source	Red Seaweed	Seeds of the carob tree	Red Algae
Gelling Ability	Forms firm to elastic gels depending on type (kappa, iota)	Non-gelling on its own, but improves gel structure when combined with carrageenan	Forms firm, rigid gels
Primary Function	Thickening, gelling, stabilizing	Thickening, stabilizing	Gelling, stabilizing
Thermal Properties	Kappa and iota are heat-reversible gels	Requires heating to hydrate and thicken	Requires heating, sets at a higher temperature than gelatin
Vegan	Yes	Yes	Yes

Applications Across the Food Industry

Because of its versatile properties, carrageenan (E407) is incorporated into a vast array of food products. Its ability to interact with milk proteins makes it particularly effective in dairy items, preventing separation and creating a smooth texture. In processed meats, it improves water retention, resulting in a higher yield and more succulent product. The type of carrageenan used is selected based on the desired texture and stability of the final product.

The Ongoing Health Debate Surrounding Carrageenan

While regulatory bodies like the FDA and EFSA have largely deemed carrageenan safe for consumption within limits, a significant debate over its potential health effects persists. Some animal studies have suggested a link between carrageenan and chronic inflammatory bowel disease, ulcers, and intestinal inflammation. However, these studies have sometimes used degraded carrageenan, which is not the same as the food-grade version. Nevertheless, concerns remain, with some organizations calling for more robust long-term human studies to definitively address these suspicions, especially concerning chronic intestinal inflammation and potential links to diabetes. Due to a lack of conclusive data, a precautionary approach is often suggested for sensitive individuals, including infants.

Conclusion: The Thickener 407 and Carrageenan Connection

In short, the answer to the question "Is thickener 407 the same as carrageenan?" is a definitive yes. Thickener 407 is simply the European additive code (E407) for carrageenan, a natural extract from red seaweed used extensively as a thickener, gelling, and stabilizing agent in the food industry. While the ingredient is generally recognized as safe by regulators, the ongoing scientific discussion regarding potential inflammatory effects means some consumers choose to avoid it, while others continue to consume products containing it without issue. Being aware of the naming convention and the ingredient's nature allows consumers to make informed choices based on their dietary preferences and health considerations.

Learn more about food additive numbering systems on Wikipedia

Frequently Asked Questions

There is no difference; E407 is simply the official European Union designation for the food additive carrageenan. The number is used for labeling purposes in Europe, similar to INS 407 in other international systems.

Carrageenan's safety is a subject of ongoing debate. While regulatory bodies generally consider food-grade carrageenan safe, some animal studies have linked it to inflammation and digestive issues. However, many experts believe the negative findings are often associated with degraded carrageenan, not the form used in food.

Thickener 407 (carrageenan) is found in many products for its thickening and stabilizing properties, including chocolate milk, ice cream, yogurt, cottage cheese, processed deli meats, pet foods, and some plant-based milk alternatives.

Yes, thickener 407, or carrageenan, is derived from red seaweed, making it a natural, plant-based ingredient suitable for vegetarian and vegan products.

Carrageenan is used in food for its ability to act as a thickening agent, gelling agent, and stabilizer. It helps improve texture, prevents ingredients from separating (like cocoa in chocolate milk), and can create a specific mouthfeel.

No, carrageenan is categorized into different types—kappa, iota, and lambda—which have distinct properties. For instance, kappa and iota form gels, while lambda only acts as a thickener without gelling.

The debate stems from some animal studies that showed inflammatory and intestinal damage after consuming carrageenan. Critics claim the food-grade version can break down into a potentially dangerous form during digestion, while proponents point to regulatory approval and the use of different, non-food-grade forms in negative studies.