E407a

Funcions: en:Carrier, Emulsionant, Humectant, Estabilitzador, Espessidor

Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They 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. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery. - Viquipèdia

Avaluació de l’EFSA: Re‐evaluation of carrageenan -E 407- and processed Eucheuma seaweed -E 407a- as food additives (2018/04/26)

The European Food Safety Authority (EFSA) has determined that some population groups have a high risk of consuming too much E407a.

Per avaluar la vostra exposició a E407a, podeu navegar per la nostra llista de productes que en duen. Vegeu la llista de productes amb E407a de més avall.

	Nadons	Infants	Mainada	Adolescents	Adults	Gent gran
	<1	d'1 a 2	de 3 a 9	de 10 a 17	de 18 a 64	més de 65
High risk (50% of people or more)
Moderate risk (5% of people or more)

: Risk of reaching or exceeding the acceptable daily intake (ADI)

Noms: Algues euchema transformées, Algues euchema traitées, PES, Processed Eucheuma Seaweed