Food additive carrageenan: Part II: A critical review of carrageenan in vivo safety studies

@article{Weiner2014FoodAC,
  title={Food additive carrageenan: Part II: A critical review of carrageenan in vivo safety studies},
  author={Myra L. Weiner},
  journal={Critical Reviews in Toxicology},
  year={2014},
  volume={44},
  pages={244 - 269}
}
  • M. Weiner
  • Published 17 February 2014
  • Biology
  • Critical Reviews in Toxicology
Abstract Carrageenan (CGN) is a seaweed-derived high molecular weight (Mw) hydrocolloid, primarily used as a stabilizer and thickener in food. The safety of CGN regarding its use in food is reviewed. Based on experimental studies in animals, ingested CGN is excreted quantitatively in the feces. Studies have shown that CGN is not significantly degraded by low gastric pH or microflora in the gastrointestinal (GI) tract. Due to its Mw, structure and its stability when bound to protein, CGN is not… 

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