Introduction:
Carrageenan is a vegetable gelling and thickening agent obtained from red algae and used in the food industry. It is suitable for the production of stable gels or viscous liquids. It is also used to make sauces and other dishes creamy. Carrageenan is generally permitted for foodstuffs without any quantity restrictions, also in organic products. It is not absorbed by the human organism, but is excreted undigested.
Use/Preparation:
As a thickener, carrageenan is used, for example, in puddings, sweets, ketchup, ice cream or heat-treated cream.
Health:
It is controversial whether carrageenan could possibly influence the immune system or even promote the formation of ulcers. Carrageenan can trigger allergic reactions in people who are sensitive to it. It is also discussed whether carrageenan impedes the absorption of nutrients in the intestine.
Alternatives:
Pectin, locust bean gum, guar gum and ground psyllium husk have similar binding and thickening abilities.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 225/941 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,2 g |
| Carbohydrates | 85 g |
| Sugar | 30 g |
| Protein | 5 g |
| Salt | 0 g |
