Food additives data book - wordpres

Polysaccharides 686
LEGISLATION: USA: UK and EUROPE:
FDA 21 CFR § 172.620, 172.623, 172.626, UK: approved.
182.7255. GRAS. USDA Europe: listed. Carrageenans extracted using traditional
9CFR § 318.7. ADI = 75 mg/kg aqueous extraction methods are labelled E407.
Carrageenans (PES, PNC, ARC) extracted using an
AUSTRALIA/PACIFIC RIM: alternative commercial method are labelled E407a
Japan: approved for use as a natural
thickener and stabiliser
REFERENCES: Ash, M., and Ash, I. (1996) Food Additives. Gower Publishing Co., Brookfield, VT.
Craighie, J. S., and Leigh C. (1978) Carrageenans and Agars. In: Handbook of Physiological and
Biochemical Methods. Cambridge University Press, p. 114.
Shepherd R. (1996) Extraction, purification and characterization of novel carrageenans with potential
applications in dairy products. NZBA.
Therkelsen, G. H. (1993) Carrageenan. In: Whistler, R. L., and J. N. BeMiller (Eds.), Industrial
Gums: Polysaccharides and Derivatives. 3rd edition, pp. 145–180.
ANY OTHER RELEVANT INFORMATION: Carrageenans are natural sulphated polysaccharides which are extracted from red seaweeds
(Rhodophyceae). Euchema spp., Chondrus crispus, Iridaea spp. and Gigartina spp. are the most
important commercial sources of carrageenans.
There is concern that low molecular-weight fractions of carrageenan could be toxic, and many
manufacturers have voluntarily stopped using carrageenans in baby foods.
Semi-refined carrageenans are not water extracts from seaweeds and as such did not match the legal
definition of a carrageenan. They are extracted from seaweeds using an alternative process and differ
from other carrageenans in that they contain significant amounts of celluloses.
See also: kappa-carrageenan, iota-carrageenan, lambda-carrageenan and furcellaran.