Carrageenan in food can be eaten, as long as it is not excessive is harmless.

Carrageenan is an extract of seaweed, carrageenan is known as Carnage, also known as carrageenan gum, carrageenan gum, Irish moss vegetable gum, is a kind of polysaccharides extracted from the marine red algae, including carrageenan genus, the unicorn vegetable genus, the genus of cedar and the genus of sand vegetables, etc., is a mixture of various substances.

Carrageenan is not a single component of the composition, belongs to the hydrophilic colloid, also belongs to the dietary fiber, is currently widely used as food additives, enhancers, etc., a lot of food is allowed to add, so as long as not overdose is not any harm.

Carrageenan is described in detail as follows:

Carrageenan stability, dry powder is not easy to be placed for a long time degradation, it is also very stable in neutral and alkaline solution, even if the heating will not be hydrolyzed, but in the acidic solution in the carrageenan prone to acid hydrolysis, the gel strength and viscosity decline. It is worth noting that under neutral conditions, if carrageenan is heated at high temperatures for a long time, it will also be hydrolyzed, resulting in a decrease in gel strength.

All types of carrageenan can be dissolved in hot water and hot milk, dissolved in hot water can form a viscous transparent or slightly milky white easy to flow solution, carrageenan in cold water can only absorb water to swell and can not be dissolved, based on the nature of carrageenan, in the food industry is usually used as a thickener, gelling agent, suspending agent, emulsifier and stabilizer.

Reference: Baidu Encyclopedia-Carrageenan