E407 Carrageenan – Food Additive, Uses & Safety
E407 is the EU food additive code for carrageenan, a natural thickener derived from red seaweed, widely used in dairy, meat, and processed food products.
Wissenswertes über "E407"
E407 is the EU food additive code for carrageenan, a natural thickener derived from red seaweed, widely used in dairy, meat, and processed food products.
What is E407 (Carrageenan)?
E407 is the official European Union designation for carrageenan, a naturally derived food additive extracted from certain species of red seaweed (Rhodophyta). It belongs to the group of polysaccharides and is widely used in the food industry as a thickening agent, gelling agent, and stabilizer. Carrageenan is approved for use in the European Union under Food Additives Regulation (EC) No. 1333/2008.
Origin and Production
Carrageenan is obtained from various species of red algae, including Chondrus crispus (Irish moss), Gigartina spp., and Eucheuma spp. The seaweed is harvested, dried, extracted with hot water, filtered, and then dried to produce the final powder. As a result, carrageenan is considered a food additive of natural origin.
Chemical Properties and Types
Carrageenan consists of sulfated galactose polymers and is classified into three main types:
- Kappa-carrageenan (κ): Forms firm, brittle gels; reacts well with potassium ions.
- Iota-carrageenan (ι): Forms soft, elastic gels; reacts well with calcium ions.
- Lambda-carrageenan (λ): Does not form gels but acts as a thickener in cold systems.
The different types are used depending on the desired texture and application.
Use in Food Products
E407 is widely used across the food industry. Typical products containing carrageenan include:
- Dairy products such as chocolate milk, desserts, yogurt, and cheese
- Meat and poultry products (for water retention)
- Ready-made soups and sauces
- Vegan and vegetarian alternative products (as a plant-based gelling agent)
- Baby food (permitted in the EU only to a limited extent in infant formula)
- Cosmetics and pharmaceuticals (outside the food sector)
Safety and Health Assessment
The European Food Safety Authority (EFSA) has evaluated carrageenan on multiple occasions. In its most recent assessment (2018), EFSA confirmed that carrageenan (E407) is considered safe for the general population when consumed in typical amounts found in food. No ADI (acceptable daily intake) value was established, meaning that the quantities found in food products are considered safe.
Nevertheless, scientific literature contains ongoing discussion about the potential pro-inflammatory effects of degraded carrageenan (also known as poligeenan), which can form through acid hydrolysis or excessive heating. Degraded carrageenan is not permitted as a food additive and must be distinguished from food-grade carrageenan. Current studies suggest that food-grade carrageenan does not trigger inflammatory intestinal reactions in humans at relevant dietary doses.
Tolerability and Specific Population Groups
In some individuals, carrageenan may cause digestive discomfort such as bloating or diarrhea, particularly in those with a sensitive gut or irritable bowel syndrome (IBS). People with inflammatory bowel diseases (e.g., Crohn's disease, ulcerative colitis) are sometimes advised to avoid products containing E407, although a direct causal relationship has not been conclusively established in scientific research. In the EU, carrageenan is prohibited in infant formula for babies under 12 weeks of age.
Labeling
Carrageenan must be listed in the ingredients of food products either as E407 or as carrageenan. Closely related is E407a, which refers to processed Eucheuma seaweed and has similar but not identical properties.
References
- European Food Safety Authority (EFSA): Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives. EFSA Journal 2018;16(4):5238.
- European Parliament and Council of the EU: Regulation (EC) No. 1333/2008 on food additives.
- Tobacman JK. Review of harmful gastrointestinal effects of carrageenan in animal experiments. Environmental Health Perspectives. 2001;109(10):983-994.
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