Carrageenan
This is what the ingredient is.
Carrageenan is a polysaccharide extracted from red seaweed (Irish moss). Used in foods since the 15th century in Ireland.
Here is why it shows up on the label.
Thickening, gelling, and stabilizing agent. Used in dairy products, plant-based milks, deli meats, and desserts to improve texture and mouthfeel.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. European food agencies allow it, with ADI not specified for food-grade carrageenan. It is approved in the US, Europe, and Canada. Distinction made between food-grade and degraded carrageenan.
Here is what research has found.
an FAO/WHO expert committee reviewed safety in 2014. Food-grade carrageenan has high molecular weight and is not absorbed. Degraded carrageenan (not used in food) has different properties. Some animal studies show GI inflammation with degraded form.
Here are a few things worth knowing.
Food-grade carrageenan is generally considered safe. Some researchers raise concerns about potential GI inflammation, though human evidence is limited. May cause digestive discomfort in sensitive individuals.
Sources
- FDA GRAS Notice GRN 000291
- JECFA Monograph 2014
- Environmental Health Perspectives 2001
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.