Carrageenan E407
natural — Primarily seaweed-derived.
Carrageenan
CAS: 9000-07-1
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Carrageenan?
Carrageenan (E407) is a family of polysaccharides extracted from red seaweed (primarily Chondrus crispus, Kappaphycus alvarezii, and related species), widely used as a thickener, gelling agent, and stabilizer in dairy products, infant formulas, processed meats, and many other foods. The three main types — kappa-, iota-, and lambda-carrageenan — differ in their gelling and thickening properties. Carrageenan has been the subject of ongoing scientific debate, with some animal studies and cell culture research suggesting it may promote intestinal inflammation; however, food-grade carrageenan (as distinct from degraded carrageenan or poligeenan) has been evaluated by JECFA and EFSA, which have established ADI values and considered it acceptable for use in food. EFSA published an updated evaluation of carrageenan and processed Eucheuma seaweed in 2018.
? Did You Know?
Carrageenan occurs naturally in Red seaweed (Rhodophyceae) and Irish moss (Chondrus crispus). Many people consume it daily without realizing it's also a listed food additive.
Carrageenan is derived from seaweed, a practice that originated centuries ago in East Asian cooking traditions.
Beyond food, Carrageenan is also used in cosmetics, medicine, industrial applications. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
Regulatory Analysis
Carrageenan's (E407) regulatory debate centers on a scientific distinction between food-grade carrageenan and its acid-degraded form, poligeenan, that has been contentious for decades. Animal studies using degraded carrageenan (poligeenan) showed intestinal inflammation and ulcerative effects; regulatory authorities have consistently argued these findings are not directly applicable to food-grade carrageenan due to its higher molecular weight and different biological behavior. EFSA's 2018 re-evaluation concluded that food-grade carrageenan did not raise safety concerns at current use levels. JECFA reached similar conclusions in 2015. A distinct regulatory episode occurred in the US when the National Organic Program debated removing carrageenan from the list of permitted substances in organic foods; the National Organic Standards Board voted to remove it in 2016, but the USDA overruled this recommendation, allowing its continued use. This intra-agency conflict illustrates how carrageenan occupies a contested regulatory space beyond standard toxicological assessment.
Detailed Regulatory Assessment
European Union (EFSA)
Widely permitted; degraded carrageenan (poligeenan) is not permitted
United States (FDA)
Food-grade carrageenan only; degraded carrageenan not permitted
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Natural Occurrence
A family of linear sulfated polysaccharides extracted from red seaweed. Used as a thickener, stabilizer, and gelling agent.
Manufacturing
Extracted from red seaweed using hot water or alkaline solution, followed by filtration, precipitation, and drying.
Applications Beyond Food
Used in toothpaste, shampoos, and lotions as a thickening agent.
Used in pharmaceutical formulations as a suspending agent.
Used in textile printing and as a clarifying agent in brewing.