STUDY OF METHODS OF OBTAINING AND PROPERTIES OF CARRAGEENAN (FOOD SUPPLEMENT E 407)
DOI:
https://doi.org/10.31073/foodresources2024-22-13Keywords:
food additive, carrageenans, red algae, thickener, gelling agent, syneresis, hysteresisAbstract
Subject. Carrageenan (E 407) is a natural thickener, a good moisture-binding, stabilizing and gelling agent, obtained from certain species of red algae (class Rhodophyceae). The most famous algae used for the production of carrageenan is Chondrus crispus – a dark red plant that resembles parsley, which grows on rocks in the ocean at a depth of up to three meters off the coast of the Philippine Islands, Canada, the United States, and France. During industrial production, algae are extracted with water at high temperatures, resulting in a white loose powder that is soluble in water. Carrageenan (otherwise known as "Irish moss") has a heterogeneous structure. The production process of food additive E407 consists in processing the raw material with a hot alkaline solution, separating the cellulose, further evaporation of water, drying and grinding of the obtained final product. In the process of processing, red algae of various species are a source of various types of carrageenans. Therefore, carrageenans can have different variations, differing in chemical composition and properties. Additive E407 belongs to the class of additives of natural (natural) origin. Its permissible daily consumption is limited to 20 mg/kg of body weight per day. This is due to the possible adverse effect of carrageenan on the gastrointestinal tract. In addition, the absorption of various food substances in the intestine decreases. Purpose. Analysis of data from literary sources, which are devoted to chemical properties, production methods, scientific research on the use of food additive carrageenan (E407) in the food industry. Methods. Аnalytical research methods were used. Results. Literature data on chemical properties, extraction methods and use of food additive carrageenan (E407) in production technologies of various food products were analyzed and summarized. A conclusion was made about the expediency and safety of using carrageenan in the food industry. Scope of results. The possibility of using carrageenan in food production technologies and adding different doses of food additive carrageenan (E407) to a number of food products in safe quantities that would not cause dangerous effects on the human body.
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