Comparing E407 - Carrageenan vs E440II - Amidated pectin
Overview
Synonyms
Products
Found in 18,822 products
Found in 4 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 3 keywords in U.S. during the last 10 years.
Search history data is not available.
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 label or spec sheet for “amidated pectin,” “LM amidated pectin,” or “E440(ii)”—it may also list a “degree of amidation (DA).” Kitchen behavior isn’t a reliable identifier since both amidated and non‑amidated low‑methoxyl pectins gel with calcium.
What is non-amidated pectin?
Pectin that hasn’t been reacted with ammonia to form amide groups; it’s typically labeled simply as pectin or E440(i). It may be high‑methoxyl (gels with high sugar and acid) or low‑methoxyl non‑amidated (gels with calcium but usually needs more calcium and is less heat‑reversible than amidated types).