Tag: Iota carrageenan

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.

Food-grade carrageenan has been safely used for centuries, though confusion often arises from the existence of multiple types and a degraded form. The primary difference between "carrageenan" and "carrageenan" is that the single term refers to a family of sulfated polysaccharides, while specific types like kappa, iota, and lambda possess distinct functional properties due to their varying chemical structures.

Over 75% of Americans experience at least one common cold per year, leading many to seek remedies like carragelose nasal sprays. The question, 'Is carragelose safe?' has become increasingly relevant as consumers look for gentle yet effective options for viral respiratory infections.