Carrageenan, a natural hydrocolloid, is a common ingredient in the UK food industry, but many consumers remain unclear about its function, safety, and source. Derived from red seaweed, particularly species like Chondrus crispus and Kappaphycus alvarezii, this vegan-friendly additive has a long history of use. As E407 or E407a on ingredient labels, it performs several key functions crucial for food manufacturing, from preventing separation to enhancing texture.
What is food-grade carrageenan?
Food-grade carrageenan is a safe, high-molecular-weight polysaccharide authorised for use by food regulatory bodies, including those in the UK under EU regulations. Its high molecular weight prevents significant absorption by the body, and it passes through the digestive system as a dietary fibre. There are three primary types, offering different properties:
- Kappa-carrageenan: Forms strong gels, often used in dairy and meat alternatives.
- Iota-carrageenan: Creates soft, elastic gels, suitable for dairy desserts and processed meats.
- Lambda-carrageenan: Acts as a thickener and is cold-soluble, used in drinks and dressings.
The carrageenan health debate
The main controversy comes from confusion with degraded carrageenan, or poligeenan. Poligeenan is a low-molecular-weight version produced with strong acid and heat, not approved for food, and linked to inflammation in animal studies.
Some argue food-grade carrageenan could degrade into poligeenan in the gut. However, bodies like EFSA and JECFA maintain food-grade carrageenan is safe. EFSA suggests more research is needed and restricts its use in infant formulas for babies under 12 weeks. While generally harmless for most, sensitive individuals may experience minor digestive issues.
Common UK food applications
Carrageenan is used in many UK foods for:
- Stabilising Milks: Prevents separation and ensures creamy texture in dairy and plant-based options.
- Thickening and Gelling: Creates desired consistency in jellies, desserts, and yoghurts.
- Binding Water: Improves texture and juiciness in processed meats.
- Fat Replacement: Enhances creamy mouthfeel in low-fat products.
How carrageenan is regulated in the UK
The UK largely follows EU regulations, with the FSA ensuring compliance. Key points include:
- Food-grade carrageenan (E407) and processed Eucheuma seaweed (E407a) are approved.
- It is banned in mini-jelly cups due to choking risk.
- It is not allowed in infant formulas for babies under 12 weeks as a precaution.
Comparison of carrageenan (E407) and its degraded form (Poligeenan)
| Feature | Carrageenan (E407) | Degraded Carrageenan (Poligeenan) |
|---|---|---|
| Molecular Weight | High (200-800 kDa) | Low (10-50 kDa) |
| Source | Extracted from red seaweed | Produced by acid hydrolysis of carrageenan |
| Food Use | Approved in the UK and EU | Not approved for food use |
| Properties | Gelling, thickening, stabilising | Used to induce inflammation in animal studies |
| Health Effects | Largely undigested, few side effects reported | Linked to inflammation and ulceration in animals |
Conclusion
Carrageenan (E407) is a red seaweed-derived food additive used as a gelling, thickening, and stabilising agent in many UK products, including vegan options. Despite safety debates, regulators affirm the food-grade version is safe in typical amounts, distinguishing it from unapproved, degraded poligeenan. Those with sensitivities may choose to avoid it. Checking labels helps consumers make informed choices.
For further reading on the chemical properties of carrageenan, you can visit the Food and Agriculture Organization (FAO) website for detailed information.
