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carrageenan
thumb|Underwater Eucheuma farming in the [[Philippines for carrageenan production]] Carrageenans or carrageenins ( ; ) are a family of natural linear sulfated polysaccharides. They are extracted from red edible seaweeds. Carrageenans are widely used in the food industry for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. Carrageenans have emerged as a promising candidate in tissue engineering and regenerative medicine applications as they resemble animal glycosaminoglycans (GAGs). They ar
Research
15,799 papers- Carrageenan-Based Compounds as Wound Healing Materials.International journal of molecular sciences · 2022
- How does carrageenan cause colitis? A review.Carbohydrate polymers · 2023
- Carrageenan-based sustainable biomaterials for intelligent food packaging: A review.Carbohydrate polymers · 2024
- Carrageenan as a Preventive Agent Against Human Papillomavirus Infection: A Narrative Review.Sexually transmitted diseases · 2021
- Carrageenan in the Diet: Friend or Foe for Inflammatory Bowel Disease?Nutrients · 2024
via PubMed
Article
13 sectionsContents
- Properties
- Production
- Semi-refined
- Refined
- Mixed processing
- Grades
- Uses and applications
- Food and other domestic uses
- Regulatory status
- Research
- See also
- References
- Further reading
thumb|Underwater Eucheuma farming in the [[Philippines for carrageenan production]] Carrageenans or carrageenins ( ; ) are a family of natural linear sulfated polysaccharides. They are extracted from red edible seaweeds. Carrageenans are widely used in the food industry for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. Carrageenans have emerged as a promising candidate in tissue engineering and regenerative medicine applications as they resemble animal glycosaminoglycans (GAGs). They are used for tissue engineering, wound coverage, and drug delivery.
Carrageenans contain 15–40% ester-sulfate content, which makes them anionic polysaccharides. They can be mainly categorized into three classes based on their sulfate content. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three.