Safety and legislation
Carrageenans: gelling, thickening and stabilizing agents

According to JECFA (Joint FAO/WHO Expert Committee on Food Additives), carrageenans can be designated by different names such as Irish moss gelose (for Chondrus spp.); Eucheuman (for Eucheuma spp.); Iridophycan (for Iridaea spp.); Hypnean (for Hypnea spp.); Furcellaran or Danish agar (for Furcellaria fastigiata). Carrageenans are assigned CAS number 9000-07-1 and INS code 407. They are found in the functional class: food additives as emulsifiers, gelling agents, stabilizers and thickeners.

European Directive 2004/45/EC sets quality parameters for carrageenans (food additives E407 and E407a).

Carrageenans have GRAS (Generally Recognized As Safe) status with the US Food and Drug Administration (FDA). Investigations into the safety of carrageenans conducted by the FDA and other medical institutions have demonstrated that food-grade carrageenans...