The Differences of Carrageenan and Poligeenan

You probably have heard about carrageenan and how it can benefit you. It helps the foods to taste better. It also helps the foods to have a more attractive consistency, look, and texture. Although this extract is often found in dairy products such as milk and yogurt, it can also be found in other products – such as meat. All in all, carrageenan has been proven to do a lot of good things for the food. It improves the texture and the taste. It is also healthy. It is also safe for general and daily consumption.

Carrageenan and Its Many Function


What is carrageenan? Most people may never hear this term before but if they hear about natural food preservative or stabilizer, then they understand the basic role of the substance. Carrageenan is basically a fiber that is taken and extracted from seaweed. This particular seaweed is native to the area of Ireland – you can’t find such type elsewhere.

Carrageenan has been used as the food preservative, thickener, and stabilizer for centuries although it has been recently produced on a mass scale. In the old days, people would boil the seaweed in the scorching boiled water and then filtered it. You still had to mill it and changed the appearance into a powdery look. Once it had turned into a powdery substance, it could be added to the food. If you are making the substance by yourself, the process is basically the same and similar.

Carrageenan and Poligeenan

Keep in mind that carrageenan and poligeenan are two different entities although they may come from the same seaweed source. Carrageenan is a food grade preservative that is safe to consume while poligeenan is the opposite – the food industry has stopped using the poligeenan more than 100 years ago because of its dangerous contents and its possible carcinogenic trait.

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