1. Carrageenan
Rose Meliise

2. Who discovered Carrageenan?
Though no one knows whom directly discovered Carrageenan, the use of it in foods dates back to 400 A.D in Ireland.
Irish cooks discovered the extract was good thickener.
Since the 1970’s beverage companies along with food companies have used Carrageenan for it’s gelling and thickening properties.
Carrageenan can also be referred to as ‘Irish Moss’.

3. What is Carrageenan? Carrageenan is a common food additive.
It is extracted from certain red and purple edible seaweeds from the Gigartina, Hypnea, Eucheuma, Chondrus and Iridaea species.

4. Types of Carrageenan
There are three varieties which differ according to the degree of sulphation :
Kappa-Carrageenan ( 1 sulphate group per disaccharide*)
Iota-Carrageenan ( 2 sulphate groups per disaccharide* )
Lambda-Carrageenan ( 3 sulphate groups per disaccharide* )
*Disaccharides are carbohydrates containing two monosaccharides linked by a glycosidic bond.

5. Carrageenan's use Thickening agent Gelling agent Stabilizing agent

6. Where can you find Carrageenan?
Milk Products: Ice creams, Chocolate milk, Puddings, Yogurts, Cheeses etc.
Confectionaries: Jam, Marshmallows, Meringues etc.
Meat Products: Cooked ham, Imitation meat, Sausage, Hamburger, Poultry, Processed meat etc.
Drinks: Juices, Beers, Wines, Syrups, Powdered fruit juices etc.
Bakery Products: Cake icings, Bread dough etc.
Dressings and Soups :Powdered soups, Mustard, White sauce, Ready to eat sauces etc.

7. Is Carrageenan harmful?
Possible illnesses associated with Carrageenan:
Stomach irritation
Inflammation
Cancer
Carrageenan has no nutritional value and is not digestible.
Carrageenan can trigger an immune response similar to that your body has when invaded by pathogens like Salmonella.
The result: "Carrageenan predictably causes inflammation, which can lead to ulcerations and bleeding," (Joanne Tobacman, MD).

8. Carrageenan’s synthesis
Carrageenan is synthesised in the Golgi apparatus.
The process that is defined by the plants genetic codes and effects its structure is called the enzymatic process.
Synthesised Carrageenan is extracted from the cisternae to the cell wall and excreted to the matrix.

9. Production of Carrageenan
Carrageenan is transformed from seaweed to powder or gel
Carrageenan can be refined or semi- refined by:
Drum drying
Alcohol precipitation
Gel press
Danisco process

10. Carrageenan’s properties
Kappa-Carrageenan: C24H36O25S2
g/mol
Lambda-Carrageenan: (C12H17O19S3)n
g/mol
Iota-Carrageenan: (C12H17O12S)n
g/mol j

11. Carrageenan’s structural diagrams

12. Bibliography
Vinegar, R., Truax, J. F., & Selph, J. L. (1976, November). Quantitative studies of the pathway to acute carrageenan inflammation. In Federation proceedings (Vol. 35, No. 13, pp ).
ROSA, M. (1972). Biological properties of carrageenan. Journal of Pharmacy and Pharmacology, 24(2),
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