Products
Carrageenan is used as an excipient in pharmaceuticals as well as in food and personal care products.
Structure and properties
Carrageenans are composed of polysaccharides from various red algae species (e.g. , Irish moss) and are obtained by extraction, separation and purification. The main constituents are potassium, sodium, calcium or magnesium salts of the sulfate esters of the copolymers of D-galactose and 3,6-anhydro-D-galactose. Their ratio varies depending on the biological origin of the polymer. Different types exist, which are sulfated differently: Lamda, Iota and Kappa carrageenan. Carrageenan exists as a yellowish, brownish or white powder and is soluble in water to form a viscous or colloidal solution.
Effects
Carrageenan has viscosity-increasing, gelling, thickening, stabilizing and emulsifying properties.
Fields of application
Carrageenan is used as a pharmaceutical excipient in the manufacture of gels, emulsions, suspensions, capsule shells, melt tablets and modified release tablets, among others. As an additive for numerous processed foods. For example, carrageenan is almost always present in cream as a stabilizer. Other foods containing carrageenan: Pudding powder, sauces, jams, desserts, ice cream, sweets, dairy products, milkshake, yogurt, processed meat, sausages.
Adverse effects
Cream with carrageenan may cause digestive disorders such as flatulence and diarrhea. For detailed information, see the article Cream Intolerance.
