Tag: Carrageenan

Over 50% of the world's commercial supply of seaweed-derived hydrocolloids is produced in Southeast Asia, where they have been used for centuries. Contrary to popular belief, seaweed does not have gelatin, but it does contain several different gelling agents that serve as vegan and vegetarian alternatives.

Seaweed contains a diverse range of nutrients that vary significantly based on species, environment, and harvest time. Learning what is seaweed made of requires understanding its cellular structure, nutritional content, and the unique compounds that define each major group.

Irish moss, a species of red seaweed, has been used for centuries, but modern debates question its safety. Delving into its nutritional profile and potential side effects is essential to determine whether this increasingly popular ingredient is Irish moss good or bad for you.

According to a market research report, the global food stabilizer market was valued at USD 7.5 billion in 2020, underscoring their widespread use in the food industry. Many consumers are unaware that a vast range of common foods have stabilizers, which are crucial for maintaining texture, preventing ingredient separation, and extending shelf life.

According to the company's official product information, Good Culture explicitly states that its cottage cheese does not contain carrageenan. This is a key differentiator for the brand, which focuses on using simple, recognizable ingredients sourced from pasture-raised cows.

According to the Center for Science in the Public Interest, carrageenan is a common food additive derived from red seaweed, used for its thickening, gelling, and stabilizing properties. When it comes to dairy, specifically cottage cheese, this natural ingredient plays a crucial role in enhancing the product's texture and consistency. This article explores why food manufacturers add carrageenan and its functions within cottage cheese products.

Derived from animal collagen, traditional gelatin is replaced by a number of plant-based gelling agents in vegan and vegetarian recipes. Determining what is the healthiest vegan gelatin depends on your specific health goals, as popular alternatives like agar-agar, pectin, and carrageenan each offer unique nutritional profiles and potential benefits or drawbacks.

According to the National Chicken Council, most store-bought rotisserie chickens are injected with a solution containing various additives. Carrageenan is one such common ingredient, used to enhance texture and moisture retention in the chicken sold at many grocery stores.

According to food science experts, the thickening agent in oat milk is typically a food-grade stabilizer, also known as a hydrocolloid. This ingredient is added to prevent separation, improve consistency, and provide the creamy mouthfeel that consumers expect from commercial plant-based milks.

According to a 2017 study, carrageenan intake contributed to earlier disease relapse in patients with ulcerative colitis. Despite regulatory agencies deeming food-grade carrageenan safe, ongoing debate and some scientific evidence suggest the additive may be bad for your gut, raising concerns for many consumers.