A thickener and gelling agent extracted from specific red seaweed species, closely related to carrageenan. It's less refined than standard carrageenan, retaining more of the natural seaweed cell wall. Authorised in very few food categories — mainly meat preparations. Some animal studies have linked degraded forms of carrageenan to gut inflammation, though regulatory bodies like EFSA consider it safe at current permitted levels.
This additive is authorised to be used in the following 1 food category:
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