Origin
Carrageenan is obtained by boiling red algae in an alkali solution and subsequently subjecting it to precipitation with alcohol or calcium salts. The end product is then dried and ground.
Usage
The thickening agent E 407 is permitted as a food additive without restriction or maximum quantity limits. A major advantage of carrageenan is that it is not necessary to initiate a cooking process to start the gelling process, but that E 407 also works when stirred in cold. E 407 can be found, for example, in the following foods: ice cream, ketchup, sauces, sweets, pudding and dessert powder, heat-treated cream, powdered milk, and thickened milk products.
Risks
The permitted daily dose of carrageenan is 75 mg per kilogram of body weight. E 407 is not metabolized by the human body; however, there are a number of indications suggesting that carrageenan can affect the immune system and also act as an allergen. These findings must still be confirmed by further investigations. For now, it is recommended not to allow carrageenan in infant formula.