Nowadays, on the shelves of stores it is almost impossible to find a product that does not include various additives. These components are indicated by the letter “E” and numbers that indicate the type of substance.
Among consumers, there is a misconception that all food additives are dangerous to humans. This is a misconception, such components are divided into harmful and conditionally safe.
One of the additives allowed in Russia is carrageenan, which is designated as "E407". This substance of natural origin has found application in the food industry as a saccharide and thickener.
What is carrageenan?
Karraginan has been known since the end of the 9th century. This substance is obtained by industrial processing of red algae of the Eucheuma species, which grow in seawater and are most often found in the Philippine Islands, Canada, Chile, Indonesia and the USA.
The main properties of this component include elasticity and the ability to swell and gelling, as well as the conversion to suspension. Due to these features and the fact that carrageenan does not harm human health, the thickener was first used in pharmaceuticals and the chemical industry, and then they began to use it in the production of various food products.
Today, more than two thousand types of thickeners are known that can be obtained by treating underwater plants. They differ in chemical composition, structure and properties depending on the terrain and the depth of growth of the algae from which they are obtained, as well as on the time of collection.
Despite the fact that carrageenan was discovered more than a thousand years ago, disputes about its effect on the human body have not subsided so far. Scientists today continue to actively explore the structure and properties of matter.
Types and properties of the substance
Depending on what type of algae served as a raw material for the extraction of carrageenan, this element is divided into the following types:
- Kappa. TThis type of substance is capable of forming solid gels at temperatures from 35 to 50 degrees.
- Iota. It has better elasticity compared to the previous type, but the gels obtained with its help are less durable.
- Lambda. This type of carrageenan is not able to form gels, however, with its help, high viscosity formulations are obtained.
In the production process of certain products, E407 is used as:
• an emulsifier that allows you to mix components that are not amenable to such exposure under normal conditions;
• gelling agent, to create a jelly-like mass;
• a thickener that regulates the viscosity of the mixture and ensures the safety of the product;
• stabilizer involved in the formation of the necessary consistency and structure of the composition;
• a moisture-retaining component that prevents the product from drying out.
Due to these properties, carrageenan is useful in creating high-quality medicinal gels and ointments, cosmetics, as well as various food products.
How is carrageenan used in the food industry?
Additive of plant origin E407 is used in the following industries:
1. Production of sausages, sausages and other meat products. When creating products of this type, carrageenan acts as a fixative for fats. This substance helps prevent their separation and loss of moisture.
2. Creation of confectionery. In this food industry, carrageenan has become popular due to its gelling properties, swelling ability and mass uniformity. It is used for the production of mousses, jelly candies and more.
3. The manufacture of dairy products. This substance allows you to create a specific texture of the product and is used as a stabilizer in the production of cocktails and yoghurts.
Since the substances contained in food should not only be safe, but also useful, we should turn to the question of what effect carrageenan has on the human body.
Karraginan: what is its use for man?
Carrageenan and its benefits to humans to this day is the subject of research by scientists.
Its positive effect on the body under moderate consumption is as follows:
• powerful antioxidant effect, allowing to remove toxic substances, components of heavy metals and toxins from the body;
• lowering blood cholesterol;
• increasing the body's resistance to viral and infectious diseases;
• normalization of blood glucose levels;
• improving blood composition and reducing the risk of blood clots;
• activation of the regenerative properties of tissues in ulcerative lesions;
• strengthening vascular walls and reducing fragility of capillaries;
• preventing the growth and reproduction of pathogenic microflora, which reduces the risk of diseases of bacterial origin.
One of the advantages of E407 is that it does not cause allergies, and even those who are prone to such manifestations can consume products that contain this substance.
For a long time, it was believed that carrageenan is able to destroy cancer cells, which greatly reduces the risk of cancer. However, as a result of studies of the last decade, this opinion was disproved.
Carrageenan: potential harm to the human body
Like any substance, carrageenan can harm the human body if overused or misused. In addition, the type of substance indicated on the labels as “E407” plays an important role. There are types of this compound that are prohibited even for the manufacture of household products.
It is proved that during the decomposition of carrageenan, a substance is released into polyginan. This component is dangerous for humans and can contribute to the development of various pathologies of the digestive system, as well as the formation of tumors. For this reason, the World Health Organization imposed a ban on the addition of E407 in baby food.
In addition, carrageenan contains ethylene oxide, which negatively affects the state of blood vessels and joints, and in the presence of appropriate diseases can provoke a deterioration in well-being.
Despite the potential danger, the domestic food, pharmaceutical and cosmetic industries are in no hurry to abandon the E407 supplement, which can be found in various foods, medicines and face and body care products. In Russia, carrageenan is considered a safe substance and is used almost everywhere.
Unfortunately, the consumer is not able to obtain complete information about the specific component of a particular product, and dishonesty of manufacturers using cheap and low-quality raw materials is not uncommon.
For this reason, those who monitor their health and prefer to control the quality of food consumed should always pay attention to the information indicated on the labels. If the composition of the food product contains a whole list of substances designated by the letter "E", it is unlikely to benefit the body, and can also significantly harm.
