is produced from members of the Gelidiacae, Sphaerococcaceae and Rhodophyceae
seaweed families. It is used in food as a gelling agent, although the
resulting coagulation is rather brittle and not as effective as carrageenan
products include ice cream and frozen desserts, meringue, icings, sweets,
fondants, cream, milk and yogurt.
to present a negligible risk to health.
A gelatinous substance derived from seaweed. It is used in bulk-forming
laxative medicines, sometimes combined with liquid paraffin, and in
certain preparations for the treatment of obesity.