what is carrageenan

Carrageenan is a family of natural linear sulfated polysaccharides extracted from red edible seaweeds. It is widely used in the food industry for its gelling, thickening, and stabilizing properties, particularly in dairy and meat products. There are three main commercial classes of carrageenan: kappa, iota, and lambda, each with different properties. It is also used in tissue engineering and regenerative medicine applications. Carrageenan has been added to processed foods since the 1950s and is considered safe when used in the amount necessary as an emulsifier, stabilizer, or thickener in foods, except those standardized foods that prohibit it. However, there is some debate over its safety, with concerns about its potential link to digestive issues and colon cancer. Some studies suggest that it may trigger inflammation and gastrointestinal ulcerations. While more research is needed, some people choose to avoid it in their diets