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E407a Processed eucheuma seaweed consists of sulfated polysaccharides (mainly kappa- and iota-carrageenan fractions) embedded in a small amount of residual seaweed cellulose.
E407a Processed eucheuma seaweed is non-digestible dietary fiber, meaning it passes through the human digestive system largely unchanged.
E407a Processed eucheuma seaweed contributes minimal caloric value.
CAS Number: 9000-07-1
EINECS Number: 232-524-2
Synonyms: 9000-07-1, FC166779, G72751, 3,6-anhydro-d-galactan;aubygelgs;CARRAGEENAN;CARRAGENAN, SODIUM;CARRAGEENAN SODIUM;CARRAGEENAN TYPE I;GELATIN, VEGETABLE TYPE I;IRISH MOSS TYPE I
E407a Processed eucheuma seaweed is best described as a semi-refined carrageenan hydrocolloid derived from red seaweed, used for thickening, gelling, and stabilizing food and industrial systems.
E407a Processed eucheuma seaweed also shows strong moisture retention capacity, helping foods stay soft and stable during storage.
It reduces drying and texture degradation.
E407a Processed eucheuma seaweed can act as a fat replacer in reduced-fat products, improving creaminess and body without adding significant calories.
E407a Processed eucheuma seaweed helps mimic full-fat texture.
This supports light formulations.
E407a Processed eucheuma seaweed exhibits pseudoplastic (shear-thinning) behavior, meaning it becomes less viscous when stirred and thickens again at rest.
This improves processing and mouthfeel.
E407a Processed eucheuma seaweed enhances functional performance.
E407a Processed eucheuma seaweed has good film-forming ability, allowing it to create thin protective layers in food applications.
These films can reduce moisture loss.
E407a Processed eucheuma seaweed improves product protection.
E407a Processed eucheuma seaweed is widely used in plant-based dairy alternatives, such as vegan milk, yogurt, and desserts.
It helps replicate dairy texture and stability.
E407a Processed eucheuma seaweed improves consumer acceptance.
In processed meat and seafood products, it improves binding, juiciness, and water retention.
E407a Processed eucheuma seaweed helps stabilize protein structures.
E407a Processed eucheuma seaweed improves texture and yield.
E407a Processed eucheuma seaweed is used in bakery fillings and toppings, where it stabilizes structure and prevents separation.
It maintains consistency during storage.
This improves product reliability.
This structure gives it strong gelling and water-binding properties.
E407a Processed eucheuma seaweed is less refined than pure carrageenan (E407).
Physically, E407a Processed eucheuma seaweed appears as a off-white to light brown fibrous powder or flakes.
It is partially soluble in hot water and forms viscous solutions or gels upon cooling.
E407a Processed eucheuma seaweed is odorless or has a mild seaweed smell.
E407a Processed eucheuma seaweed, also called semi-refined carrageenan, is a natural hydrocolloid extracted from red seaweeds of the genus Eucheuma and Kappaphycus.
E407a Processed eucheuma seaweed is used mainly as a thickener, stabilizer, and gelling agent in food and industrial products.
It is a carrageenan-based ingredient.
The precipitated fraction, or gelling fraction, is designated k-carragenan, and is composed of residues of D-galactose and 3,6-anhydro-D-galactose in a molar ratio of 1.1 to 1.5:1 and contains one sulfate half-ester group for every 2 to 2.5 monosaccharide units, depending on the source.
E407a Processed eucheuma seaweed, the nongelling fraction, is composed primarily of 1,3-linked D-galactose-2-sulfate and 1,4-linked D-galactose-2,6-disulfate.
E407a Processed eucheuma seaweed provides thickening and stabilizing properties, increasing viscosity in aqueous systems.
It helps maintain uniform texture and prevents separation.
This improves product stability.
E407a Processed eucheuma seaweed has strong gelling ability in the presence of potassium or calcium ions.
This allows formation of firm or elastic gels depending on ion type.
This improves functional versatility.
E407a Processed eucheuma seaweed shows good water-binding capacity, helping retain moisture in food systems.
This reduces syneresis (water release).
This improves texture and shelf life.
E407a Processed eucheuma seaweed is stable over a moderate pH range, but extreme acidic conditions can weaken its structure.
Neutral systems provide best performance.
This affects formulation conditions.
E407a Processed eucheuma seaweed is a generic term used for chemically similar hydrocolloids obtained by aqueous extraction from certain members of the class Rhodophyceae.
E407a Processed eucheuma seaweed is a strongly charged anionic polyelectrolyte of large size.
E407a Processed eucheuma seaweed is generally regarded as containing two major fractions, which may be separated from dilute aqueous solution by the precipitation of one fraction by the addition of potassium ions.
Density: 1.37 g/cm³
FEMA: 2596 | IRISH MOSS EXTRACT
storage temp.: room temp
form: Solid
color: White to off-white
Odor: odorless
pH: 7.5–10.5 (1.5% in water)
biological source: algae (red)
Cosmetics Ingredients Functions: ABRASIVE
Cosmetic Ingredient Review (CIR): CARRAGEENAN (9000-07-1)
LogP: -5.57
E407a Processed eucheuma seaweed can form different gel textures depending on ion type, such as potassium (firm gels) or calcium (elastic gels).
This allows customized product structures.
E407a Processed eucheuma seaweed improves design flexibility.
E407a Processed eucheuma seaweed has moderate freeze-thaw stability, helping maintain texture in frozen products.
However, repeated cycles may weaken gels.
This affects storage performance.
E407a Processed eucheuma seaweed is used in clarification and suspension systems, where it helps keep particles evenly distributed.
This prevents sedimentation.
This improves appearance.
E407a Processed eucheuma seaweed is often used in low-fat and reduced-calorie foods, where it improves mouthfeel without adding fat.
It mimics creamy texture.
This supports healthier formulations.
E407a Processed eucheuma seaweed is a semi-refined seaweed-derived hydrocolloid with strong gelling, thickening, stabilizing, and protein-interaction properties, widely used in food systems for texture and stability control.
E407a Processed eucheuma seaweed is applied in instant and ready-to-eat meals, where it improves viscosity and prevents ingredient separation.
It ensures uniform texture after reheating.
E407a Processed eucheuma seaweed is also used in pharmaceutical gel systems, where it helps form controlled-release matrices.
It regulates release of active compounds.
This improves drug delivery performance.
E407a Processed eucheuma seaweed is a functional seaweed-derived hydrocolloid with strong thickening, gelling, stabilizing, moisture-retention, and texture-modifying properties, widely used in food, pharmaceutical, and industrial applications.
E407a Processed eucheuma seaweed is a stable, though hygroscopic, polysaccharide and should be stored in a cool, dry place.
E407a Processed eucheuma seaweed in solution has maximum stability at pH 9 and should not be heat processed at pH values below 3.5. Acid and oxidizing agents may hydrolyze carrageenan in solution leading to loss of physical properties through cleavage of glycosidic bonds.
E407a Processed eucheuma seaweed also shows strong synergy with proteins, especially in dairy systems.
It interacts with milk proteins to form stable gel networks.
This improves texture in dairy products.
E407a Processed eucheuma seaweed exhibits thermoreversible gel behavior, meaning gels can set upon cooling after heating and may partially melt again with heat.
This is useful in processed foods.
This improves functional flexibility.
E407a Processed eucheuma seaweed has good viscosity development at low concentrations, making it efficient as a thickener.
Small amounts can significantly change texture.
This reduces usage levels.
E407a Processed eucheuma seaweed is widely used in emulsion stabilization, helping prevent separation of fat and water phases.
This improves consistency in complex food systems.
This enhances product stability.
E407a Processed eucheuma seaweed shows good compatibility with other hydrocolloids, such as locust bean gum and guar gum.
These combinations improve gel strength and texture control.
This increases formulation versatility.
Uses:
E407a Processed eucheuma seaweed is generally used at levels of 0.7% w/v or less, and provides viscosity to the liquid.
E407a Processed eucheuma seaweed has been shown to mask the chalkiness of antacid suspensions when used as a suspending agent in these preparations.
When used in concentrations of 0.1–0.5%, carrageenan gives stable emulsions.
E407a Processed eucheuma seaweed is used in hand lotions and creams to provide slip and improved ‘rub out’.
E407a Processed eucheuma seaweed are naturally occurring hydrophilic colloids found in various species of red seaweeds.
They perform a role similar to cellulose in terrestrial plants.
E407a Processed eucheuma seaweed are a highly sulphated galactan.
Due to this they are a strongly anionic polymer which makes them useful commercially.
They are commercially extracted for their use as water soluble gums.
E407a Processed eucheuma seaweed is widely used in the food industry as a thickener, stabilizer, and gelling agent.
It improves texture and consistency in many products.
This enhances overall product stability.
In dairy products, such as milk drinks, cream, yogurt, and desserts, it is used to prevent separation and improve body.
It stabilizes protein and fat systems.
This improves mouthfeel and texture.
E407a Processed eucheuma seaweed is applied in ice cream and frozen desserts, where it helps control ice crystal formation and improves creaminess.
It maintains smooth texture during storage.
This improves product quality.
In sauces, dressings, and soups, E407a increases viscosity and prevents phase separation.
E407a Processed eucheuma seaweed keeps ingredients evenly distributed.
This improves consistency.
E407a Processed eucheuma seaweed is used in confectionery products, including jellies, gummy sweets, and fillings.
It provides gel structure and chewiness.
This enhances texture variety.
E407a Processed eucheuma seaweed is widely used in plant-based foods, such as vegan milk, yogurt, and meat alternatives.
E407a Processed eucheuma seaweed helps replicate dairy and meat textures.
This improves product acceptance.
In processed meat and seafood products, it acts as a binder and water retention agent.
E407a Processed eucheuma seaweed improves juiciness and firmness.
This enhances product yield and texture.
E407a Processed eucheuma seaweed is used in bakery products and fillings, where it stabilizes structure and prevents moisture loss.
It helps maintain softness over time.
This improves shelf life.
In instant foods and ready meals, it improves viscosity and stabilizes mixed ingredients.
E407a Processed eucheuma seaweed ensures consistent texture after preparation.
This improves convenience.
In pharmaceutical and technical applications, it is used in gel formulations and controlled-release systems.
E407a Processed eucheuma seaweed helps form stable gel matrices.
E407a Processed eucheuma seaweed is used wherever thickening, gelling, stabilization, and texture control are required across food, pharmaceutical, cosmetic, and industrial applications.
E407a Processed eucheuma seaweed is also used in low-fat and reduced-calorie food products, where it helps replace the texture normally provided by fat.
It improves creaminess and body without adding significant calories.
This supports healthier formulations.
E407a Processed eucheuma seaweed is applied in emulsified products, such as mayonnaise, sauces, and dressings, where it helps stabilize oil-in-water systems.
It prevents phase separation over time.
This improves product stability.
In beverages, especially plant-based drinks, it helps suspend particles and improve mouthfeel.
It reduces sedimentation in protein or fiber-rich drinks.
This improves appearance and consistency.
E407a Processed eucheuma seaweed is used in fruit preparations and fillings, where it stabilizes fruit pulp and prevents water separation.
It keeps texture uniform in processed fruit systems.
This improves product quality.
In desserts and custards, it enhances thickness and prevents syneresis during storage.
E407a Processed eucheuma seaweed maintains smooth texture over time.
This improves shelf stability.
E407a Processed eucheuma seaweed is used in chewing gum and confectionery coatings, where it contributes to texture and moisture control.
It helps maintain product structure.
This enhances sensory quality.
In pet food (wet formulations), it is used to improve consistency and water retention.
E407a Processed eucheuma seaweed stabilizes texture and improves palatability.
E407a Processed eucheuma seaweed is also used in cosmetic and personal care products, such as creams, gels, and lotions.
E407a Processed eucheuma seaweed is a gum that is a seaweed extract obtained from red seaweed chondrus crispus (also known as irish moss), gigartina, and eucheuma species.
Chondrus crispus yields kappa and lambda carra- geenans.
E407a Processed eucheuma seaweed exists as various salts or mixed salts of a sulfate ester.
E407a Processed eucheuma seaweed is classified mainly as kappa, iota, and lambda types which differ in solubility and gelling properties.
The kappa and iota types require hot water (above 71°c) for complete solubility and can form thermally reversible gels in the presence of potassium and calcium cations, respectively.
The kappa gels are brit- tle with syneresis while the iota gels are more elastic without synere- sis.
The lambda type is cold-water soluble and does not form gels.
Kappa and iota carrageenan are very reactive with milk protein products.
Carrageenan is used to stabilize milk protein at 0.01–0.05% and to form water gels at 0.5–1.0%.
E407a Processed eucheuma seaweedts uses include dairy products, water gel desserts, and low-calorie jellies.
E407a Processed eucheuma seaweed typical use level in water systems is 0.2–1.0% and milk systems is 0.01–0.25%. also termed chondrus extract.
E407a Processed eucheuma seaweed is used in a variety of nonparenteral dosage forms, including suspensions (wet and reconstitutable), emulsions, gels, creams, lotions, eye drops, suppositories, tablets, and capsules.
In suspension formulations, usually only the ι-carrageenen and γ-carrageenan fractions are used.
Safety Profile:
E407a Processed eucheuma seaweed acts as a dietary fiber-like substance, meaning it is not fully digested in the human gut.
In excessive quantities, it may have a mild laxative effect.
Normal food use levels are generally well tolerated.
There are discussions in scientific literature about irritation potential of carrageenan-related compounds, particularly in highly processed or degraded forms.
However, food-grade E407a Processed eucheuma seaweed is considered different from degraded forms and is regulated for safety.
Questionable carcinogen with experimental neoplastigenic and tumorigenic data.
When heated to decomposition it emits acrid smoke and fumes.
E407a Processed eucheuma seaweed is widely used in numerous food applications and is increasingly being used in pharmaceutical formulations.
E407a Processed eucheuma seaweed is generally regarded as a relatively nontoxic and nonirritating material when used in nonparenteral pharmaceutical formulations.
E407a Processed eucheuma seaweed is generally considered a low-toxicity, regulated food additive, derived from natural red seaweed (carrageenan source).
It is approved for use in many food systems within strict limits.
Its safety depends on intake level and individual sensitivity.
One of the main concerns is gastrointestinal effects, especially at high intake levels.
Some people may experience bloating, gas, or mild digestive discomfort.
This is more likely in sensitive individuals or when consumed in large amounts.
