Tag: Red seaweed

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.

While the FDA considers food-grade carrageenan “generally recognized as safe” (GRAS), there is significant controversy regarding what are the potential side effects of carrageenan. Some research, particularly in animal and cell studies, suggests links to inflammation, digestive distress, and intestinal damage. Consumers have reported improvements in gastrointestinal symptoms after removing this additive from their diets.

Derived from red seaweed, stabiliser 407 is a polysaccharide commonly known as carrageenan. It has been utilized in food for centuries, particularly in places like Ireland where it was used as a traditional gelatin. This natural extract is now a widespread ingredient in modern processed foods, where it functions as a thickener, stabiliser, and emulsifier.

Carrageenan is a family of polysaccharides extracted from red seaweed and has been used in food production for hundreds of years, particularly in Irish folk cooking. Today, this versatile ingredient is found in a wide variety of processed food items and non-food products worldwide.

Carrageenan, also known as E407 food stabilizer, has been used as a food additive for centuries to thicken and stabilize products. Extracted from certain species of red seaweed, this natural polysaccharide is a versatile ingredient found in a surprising variety of processed foods and beverages.

Carrageenan, a common additive derived from red seaweed, is used to thicken and stabilize a surprising number of processed foods, from non-dairy milk to deli meats. It has been used for centuries, but its widespread modern application makes it prevalent in countless products we consume daily.

Carrageenan is a family of linear sulfated polysaccharides extracted exclusively from various species of red seaweed. While it has been a subject of controversy, its use as a food additive, thickener, and stabilizer dates back hundreds of years, with commercial applications emerging in the 20th century.

According to a 2024 review, carrageenan is a widely used food additive, but its consumption has surged significantly with the rise of the Western diet and processed foods. Despite regulatory approval, a long-standing debate exists over whether this red seaweed derivative is a harmless thickener or a potential health risk.

Derived from red algae, agar is a natural gelling agent and dietary fiber known for numerous health benefits. We explore what does agar do to the body, focusing on its significant impact on digestive health, weight management, and nutrient absorption.

Despite both being red marine algae, dulse and sea moss are not the same; they are distinct species with different culinary and nutritional properties. Historically consumed for centuries by coastal communities, these sea vegetables are now popular modern health foods.