Comparing E407 - Carrageenan vs E440B - pectin amide
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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 to tell if your pectin is amidated?
Check the ingredient list or spec sheet: amidated pectin is labeled “amidated pectin,” “LM amidated,” or E440b (sometimes with a degree of amidation/DA); if it says E440a or just “pectin/high‑methoxyl pectin,” it’s non‑amidated. Consumer clue: amidated LM pectin typically gels with a small amount of added calcium and works in low‑sugar recipes, whereas “regular/classic” pectin that needs lots of sugar is non‑amidated HM.
What is non-amidated pectin?
Non‑amidated pectin (E440a) is pectin whose carboxyl groups aren’t converted to amides; it exists as high‑methoxyl (gels with high sugar and low pH) and low‑methoxyl non‑amidated (gels with calcium). Unlike amidated pectin, it usually requires more sugar (HM) or more calcium (LM) and forms less heat‑reversible gels.