Carrageenan: When food science makes things better
The food industry changes constantly and new studies reveal what is safe – or not – for our daily diets. And many times food science is responsible for these changes. By using food science we can meet the increased need for basic products like milk or juice. And that need was created by the world’s growing population. In other words, without food science, many people would not have access to food and thousands of products wouldn’t exist.
Besides, processing food is not a new trend that companies just use to gain profit. Cooking, drying, salting or freezing meat to preserve are all food science. People have added color for centuries, putting in sugar cane for sweetening and using seaweeds to stabilize soups and stews. And through science, we have achieved the ability to pasteurize our milk for safety.
So, what has food science done so far for our food? It makes our bread fluffy and our yogurt creamy and low-fat. Without it, the majority of foods that look delicious would appear discolored and bland. In order to maintain the right flavor and the texture, food science uses emulsifiers, texturizers, and stabilizers. Like, for example, carrageenan.
But, is it proper to depend on technology for our nutrition? Is it safe to use additives like carrageenan? The answer to both questions is yes. Despite the rumors and misinformation, using additives, like carrageenan, is perfectly safe.
What is carrageenan?
Carrageenan is a natural stabilizer and it is widely used in the food industry for gelling, thickening, and stabilizing products, even for foods that may have lower calorie, salt, sugar or fat content. It comes from a red seaweed that is commonly known as Irish moss. It was first used in China around 600 B.C. and in Ireland around 400 A.D. It was introduced for industrial use in the 1930s.
Processing carrageenan is very simple and it can be done even in your kitchen by cooking the seaweed with a little salt, adding a bit of alcohol and then mixing it in a household blender to release the natural carrageenan.
But, like any additive it had to pass the safety test. And carrageenan has successfully passed. In the U.S., carrageenan is allowed under FDA regulations as a direct food additive and is considered safe. Also, the National Organic Program has added carrageenan to the National List. The European Food Safety Authority stated that “there is no evidence of any adverse effects in humans from exposure to food-grade carrageenan.” Furthermore, the Joint FAO/WHO Expert Committee on Food Additives stated in a July 2014 review that carrageenan can be used in infant formula. And most importantly, the International Agency for Research on Cancer ย (more blood thinner drugs side effects at http://sideeffectsofxarelto.org/current-xarelto-lawsuits/) has found carrageenan to be non-carcinogenic.
Foods and products
Carrageenan can be found in a number of foods and products that we use every day. The product list includes yogurts, cheeses, chocolate milk and almond milk, ice cream, salad dressing, desserts, jams and jellies, coconut milk, hot dogs, diet sodas, juices and more. You can also find it in pet food. In addition, carrageenan can be used in personal care products such as toothpaste, shampoo and conditioner, body soaps, face wash, makeup, face creams and more.
Food science is good for you!
People nowadays are more concerned about what they eat and how nutrition can affect their health. And sometimes they overreact because they are scared and misinformed. There are numerous articles about how we should eat, what is best and what is worst. Most of the time these articles can’t provide any proof about their stories. But, people have the tendency to believe the bad scenario. At the end, they are frightened and less informed.
It is proven, by decades of research, that food science is the medium to make food better and tastier. The ongoing progress in food science is the answer to the world’s feeding and nutrition problems. We just have to trust the people who enjoy food as much as we do to deliver the best products on our table.
โThis post is part of a social shopper marketing insight campaign with Pollinate Media Groupยฎ and Food Science Matters, but all my opinions are my own. #pmedia #foodsciencematters http://my-disclosur.es/OBsstVโ