What is Carrageenan, Sodium Salt Of?
Carrageenan, sodium salt of is a water-soluble polysaccharide derived from red seaweed (genus Chondrus and related species). The sodium salt form is one of three main commercial types of carrageenan—iota, kappa, and lambda—each with distinct gelling and thickening properties. This particular sodium salt variant is a natural food additive that has been used for centuries, with traditional uses dating back to Ireland and other coastal regions where seaweed harvesting was common.
The compound is composed of repeating galactose and anhydrogalactose units joined by glycosidic linkages. Its molecular structure allows it to form gels and viscous solutions when dissolved in water, making it valuable for food texture applications.
Common Uses
Carrageenan sodium salt is primarily used in food manufacturing as a stabilizer and thickener. Common applications include:
- Dairy products: yogurt, ice cream, and puddings
- Beverages: plant-based milk alternatives and flavored drinks
- Meat products: processed meats and sausages
- Confectionery: jams, jellies, and gels
- Sauces and dressings: where texture consistency is important
When used as a flavoring adjuvant, it may enhance mouthfeel and perception of flavor intensity without contributing significant flavor itself. The additive improves product stability during storage and processing, reducing separation and maintaining desired consistency.
Safety Assessment
According to FDA records, there have been zero reported adverse events and zero recalls associated with carrageenan sodium salt (CAS 9061-82-9). This safety history reflects decades of use in food products without significant toxicity concerns.
Toxicological studies have generally shown carrageenan to have low acute toxicity. Oral LD50 values in animal studies are typically very high (>5000 mg/kg), indicating minimal acute toxicity via ingestion. The compound is poorly absorbed in the human gastrointestinal tract and is largely excreted unchanged.
One area of ongoing scientific discussion involves degraded carrageenan (molecular weight <20,000 Da), which has demonstrated different properties in some animal studies compared to native carrageenan. However, food-grade carrageenan used in commercial applications consists of native (high molecular weight) forms, not degraded versions.
The European Food Safety Authority (EFSA) has evaluated carrageenan and established acceptable daily intake (ADI) levels for food use. The additive is permitted in numerous countries for specific food applications with defined usage limits.
Regulatory Status
Carrageenan, sodium salt of is **not listed as GRAS (Generally Recognized As Safe)** by the FDA under this specific chemical designation. However, carrageenan in general is permitted as a food additive in the United States under 21 CFR 182.7187 (for certain uses) and 21 CFR 184.1243 (as a food additive), with specific limitations on maximum use levels depending on food category.
The additive is approved for food use in the European Union (E407), Canada, Australia, Japan, and most other major markets. Regulatory acceptance varies by specific food application and geographic region, with different jurisdictions setting varying maximum permitted levels.
Key Studies
Scientific literature on carrageenan includes numerous safety assessments conducted by regulatory agencies and independent researchers. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has reviewed carrageenan multiple times, and studies consistently support its safety at approved usage levels when the high-molecular-weight, native form is used.
Research continues on carrageenan's potential functional benefits, including prebiotic properties, though such claims require further substantiation for regulatory approval. Most current research focuses on optimizing food applications rather than identifying safety concerns with approved food-grade forms.