Carrageenan and Its Safe Usage

Have you heard about the carrageenan and its function in the food manufacturing and other industrial sectors? Mainly used as the thickening agent, this substance is considered important in today’s business world because it provides firmness and supple texture to the products. It is a binding agent that makes the products look appealing and attractive – you can only imagine how the products will be without this thickening agent. They will be mostly watery and not attractive to look at.

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Carrageenan and Its Existence

Carrageenan comes from the red seaweed extraction. This type of extraction has happened for centuries, practiced by the local people where the seaweed grows. The red seaweed itself has a lot of nutritional value and benefits. That’s why the carrageenan resulted from the extraction process is always considered as the natural and the healthiest substance that can be added to the foods. The red seaweed itself is cultivated in the most environmentally friendly system, generally done in a small family farming without the usage of sophisticated or high-end equipment. Everything is pretty natural and simple, really.

Extraction Method

Turning the red seaweed into the carrageenan is relatively easy. You simply boil or cook the seaweed with a little bit of salt or milk. Some people may add a little alcohol but that’s optional. Just boil until it reaches the right consistency and voila! Your own natural and healthy carrageenan is produced. Although today’s carrageenan is mostly manufactured with machines in the industrial setting, you can still do the traditional way in your own kitchen if you want. If you can get the red seaweed and you can cook it, you can have your own natural additive.

A Word of Advice

Keep in mind that carrageenan is different from poligeenan. The previous one is the safe substance while the latter one is pretty harmful and dangerous. You don’t want to mistake the two terms.

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