Carrageenan (E407), derived from red seaweed, is widely employed in the
food industry as a gelling, thickening, and stabilizing agent, notably in
dairy and meat products.
It can exist in various forms, each imparting distinct textural
properties to food.
However, its degraded form, often referred to as poligeenan, has raised
health concerns due to its potential inflammatory effects and its
classification as a possible human carcinogen (Group 2B) by the
International Agency for Research on Cancer (IARC).
Nevertheless, food-grade carrageenan has been deemed safe by various
regulatory bodies when consumed in amounts typically found in food.