Carrageenan

Principal, William R. Blakemore; Scientist, Alan R. Harpell Senior

doi:10.1002/9781444314724.ch5

Cited by 38 publications

(45 citation statements)

References 8 publications

(6 reference statements)

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“…The formulations using iota-carrageenan also presented a moisture loss, especially in the first 6 months period (p≤0.05). The higher values of moisture in the formulations using iota-carrageenan, compared with control, may be due to its high-water binding ability (Blakemore and Harpell, 2010). However, the observed moisture loss of the filling did not cause a visible swelling on the surface of the chocolate, as reported in other studies (Svanberg et al, 2012), probably due to the lower storage temperature and different chemical composition.…”

Section: Chemical Parameters During Storagementioning

confidence: 35%

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Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

2017

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The conservation of traditional chocolate fillings can present some hurdles due to the use of perishable raw matters, physical changes during processing and to the influence of external factors, which tends to shorten shelf-life of traditional filled pralinés to only 3-4 months. The aim of this study was to evaluate the influence of the concentration of iota-carrageenan on chemical, rheological, image analysis and microbial properties of reduced-fat white chocolate fillings during storage time. Two batches of reduced-fat filling were produced using white chocolate, commercial grade sugar, skimmed milk, inverted sugar and iota-carrageenan (at 0.5 % w/w and 1.0 % w/w concentration) and stored at 4 ºC during 12 months. A control batch with no hydrocolloid was also produced. The results presented a decrease in pH, aw and moisture during storage time. The rheological characterization concluded that all formulations presented a shearthinning behaviour and both flow index (n) and consistency (K) were correlated with iota-carrageenan concentration and with storage time. The concentration of iota-carrageenan did not influence the digital image analysis of chocolate fillings, but a shift was observed during storage time, especially at the end. The microbial analysis showed a positive correlation to storage time in the formulation using 1.0 % iota-carrageenan, nevertheless all results were quite acceptable and within the recommended safety values.

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Section: Chemical Parameters During Storagementioning

confidence: 35%

“…5b). This effect can be due to the presence of Ca 2+ , which contributed to "egg- box model" when using iota-carrageenan (Helgerud et al, 2010;Blakemore andHarpell, 2010, Yanes et al, 2002a).…”

Section: Rheological Parameters During Storagementioning

confidence: 99%

Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

2017

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“…Chemically, they are composed of repeating disaccharide units and consist of sulfated or unsulfated D-galactose residues that are linked in alternating β -1,4 and α -1,3 bonds. They resemble the endogenous, human, galactose-containing sulfated glycosaminoglycans, chondroitin sulfate, and keratan sulfate, but differ by the presence of the unusual α -1,3 linkages [1, 2]. Carrageenans predictably induce an inflammatory response and can activate immune responses that are mediated by B-cell leukemia/lymphoma (Bcl) 10 and Toll-like receptor (TLR) 4 [3, 4].…”

Section: Introductionmentioning

confidence: 99%

Carrageenan-Induced Colonic Inflammation Is Reduced in Bcl10 Null Mice and Increased in IL-10-Deficient Mice

Bhattacharyya

Xue

Devkota

et al. 2013

Mediators of Inflammation

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The common food additive carrageenan is a known activator of inflammation in mammalian tissues and stimulates both the canonical and noncanonical pathways of NF-κB activation. Exposure to low concentrations of carrageenan (10 μg/mL in the water supply) has produced glucose intolerance, insulin resistance, and impaired insulin signaling in C57BL/6 mice. B-cell leukemia/lymphoma 10 (Bcl10) is a mediator of inflammatory signals from Toll-like receptor (TLR) 4 in myeloid and epithelial cells. Since the TLR4 signaling pathway is activated in diabetes and by carrageenan, we addressed systemic and intestinal inflammatory responses following carrageenan exposure in Bcl10 wild type, heterozygous, and null mice. Fecal calprotectin and circulating keratinocyte chemokine (KC), nuclear RelA and RelB, phospho(Thr559)-NF-κB-inducing kinase (NIK), and phospho(Ser36)-IκBα in the colonic epithelial cells were significantly less (P < 0.001) in the carrageenan-treated Bcl10 null mice than in controls. IL-10-deficient mice exposed to carrageenan in a germ-free environment showed an increase in activation of the canonical pathway of NF-κB (RelA) activation, but without increase in RelB or phospho-Bcl10, and exogenous IL-10 inhibited only the canonical pathway of NF-κB activation in cultured colonic cells. These findings demonstrate a Bcl10 requirement for maximum development of carrageenan-induced inflammation and lack of complete suppression by IL-10 of carrageenan-induced inflammation.

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“…The gelation of κ‐ and ι‐carrageenan requires heating to about > 60°C to dissolve the carrageenan at which temperature the carrageenan is in a random conformation (open structure). On cooling to about < 35°C, these carrageenan solutions will gel, first forming double helices (closed structure), and secondly, for κ‐carrageenan, these helices will aggregate, as shown in Figure (Blakemore and Harpel, ; FMC Corporation ; Blakemore et al., ; JECFA, ).…”

Section: Assessmentmentioning

confidence: 99%

Re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

Younes¹,

Aggett²,

Aguilar³

et al. 2018

EFS2

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The present opinion deals with the re-evaluation of the safety of food-grade carrageenan (E 407) and processes Eucheuma seaweed (E 407a) used as food additives. Because of the structural similarities, the Panel concluded that processed Eucheuma seaweed can be included in the evaluation of food-grade carrageenan. Poligeenan (average molecular weight 10-20 kDa) has not been authorised as a food additive and is not used in any food applications. In its evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a), the Panel noted that the ADME database was sufficient to conclude that carrageenan was not absorbed intact; in a subchronic toxicity study performed with carrageenan almost complying with the EU specification for E 407 in rats, the no-observed-adverse-effect level (NOAEL) was 3,400-3,900 mg/kg body weight (bw) per day, the highest dose tested; no adverse effects have been detected in chronic toxicity studies with carrageenan in rats up to 7,500 mg/kg bw per day, the highest dose tested; there was no concern with respect to the carcinogenicity of carrageenan; carrageenan and processed Eucheuma seaweed did not raise a concern with respect to genotoxicity; the NOAEL of sodium and calcium carrageenan for prenatal developmental dietary toxicity studies were the highest dose tested; the safety of processed Eucheuma seaweed was sufficiently covered by the toxicological evaluation of carrageenan; data were adequate for a refined exposure assessment for 41 out of 79 food categories. However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data. Overall, taking into account the lack of adequate data to address these uncertainties, the Panel concluded that the existing group acceptable daily intake (ADI) for carrageenan (E 407) and processed Eucheuma seaweed (E 407a) of 75 mg/kg bw per day should be considered temporary, while the database should be improved within 5 years after publication of this opinion.

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Carrageenan

Cited by 38 publications

References 8 publications

Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

Carrageenan-Induced Colonic Inflammation Is Reduced in Bcl10 Null Mice and Increased in IL-10-Deficient Mice

Re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

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