Tag: Eucheuma

Over 90% of the world's carrageenan is sourced from cultivated *Eucheuma* and *Kappaphycus* species, but selecting the best source of carrageenan depends on the specific gelling or thickening properties required for the final product. These polysaccharides from red seaweeds have a wide variety of commercial uses.

Carrageenan is a type of polysaccharide derived exclusively from certain species of red algae. This natural ingredient is widely used across various industries, from food and pharmaceuticals to cosmetics, due to its versatile gelling, thickening, and stabilizing properties. However, not all red algae are created equal when it comes to producing the specific types of carrageenan with different functional characteristics.

Carrageenan is a family of polysaccharides derived from red algae, and over 90% of the world's supply now comes from cultivated species like *Kappaphycus* and *Eucheuma*. Understanding which seaweed contains carrageenan is essential for appreciating its role as a versatile food ingredient and stabilizer.

Over centuries, various cultures have consumed seaweed daily as a staple part of their diet, including Guso (Eucheuma species), a red algae popular in the Philippines. While rich in vitamins and minerals, eating guso every day requires careful consideration due to potential overconsumption of iodine and heavy metals.