Comparing E407 - Carrageenan vs E425I - Konjac gum
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Found in 18,822 products
Found in 111 products
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Interest over time for 3 keywords in U.S. during the last 10 years.
Interest over time for 3 keywords in U.S. during the last 10 years.
Popular questions
Is carrageenan bad for you?
For most people, food‑grade carrageenan (E407) is considered safe at typical food levels by regulators like EFSA and the FDA; a small number may experience digestive discomfort. Concerns often stem from studies using degraded carrageenan (poligeenan), which is not used in foods.
Carrageenan what is it?
Carrageenan (E407) is a family of sulfated polysaccharides extracted from red seaweeds, used as a gelling, thickening, and stabilizing agent in foods.
Does carrageenan cause cancer?
There is no convincing evidence that food‑grade carrageenan causes cancer; studies suggesting risks typically used degraded carrageenan (poligeenan), which is not permitted in foods. Authorities such as EFSA and JECFA consider E407 safe at current use levels.
What is carrageenan used for?
It thickens and stabilizes foods, helping suspend particles and improve texture in products like chocolate milk, dairy and plant‑based milks, ice cream, yogurt, desserts, and processed meats.
Is carrageenan bad for dogs?
Food‑grade carrageenan is permitted in pet foods as a stabilizer and is generally regarded as safe at typical levels, though some dogs with sensitive digestion may not tolerate it well. If your dog shows GI upset, choose carrageenan‑free products and consult your veterinarian.
How much konjac gum to use?
Typical food-use levels are about 0.1–1.0% by weight for thickening/stabilising; 0.2–0.6% (often with xanthan or carrageenan) for elastic gels; and roughly 1–3% for firm konjac gels/noodles when used with alkali/calcium—adjust to the desired texture and local regulations.
How much pure konjac gum should you take at one time in powder form?
Do not swallow dry konjac gum powder—it swells rapidly and can cause choking or blockage; it is intended to be fully hydrated in foods. If using glucomannan supplements, follow the product’s directions (single doses are commonly around 1 g with plenty of water), but this refers to E425(ii), not E425(i) gum.
How to use konjac gum?
Premix the powder with sugar or oil (or other dry ingredients) to prevent clumping, then hydrate with good agitation—often in hot water (about 60–90°C) until fully dispersed. For firm, heat-stable gels, use a small amount of alkali or calcium; konjac works synergistically with xanthan or kappa-carrageenan to build elastic texture.
What is konjac gum xanthan gum used for?
Together they are used to make stable, elastic, shear-thinning textures in sauces, dressings, plant-based meats, dairy alternatives, and gluten-free doughs, and to form heat-stable gels. The blend improves suspension and freeze–thaw stability compared with either gum alone.
What is konjac root gum?
Konjac root gum (E425i) is a plant-derived hydrocolloid from the tuber of Amorphophallus konjac, composed mainly of glucomannan, used as a thickener, stabiliser, emulsifier, humectant, and carrier in foods.